This grilled cheese is about to blow your mind. The olives in the bread heighten the saltiness of the feta; the lamb provides a gaminess to balance the saltiness; and the pomegranate and cucumber in the mint salad bring a unique freshness.
At the beginning of the week, I like to cook a big batch of grains and prep veggies to use all week long in bowls and salads. Prepping as much as you can will help this meal come together in a breeze.
We love a good bread bowl so why not a bread platter? Loaded with warm melting cheese, briny olives and salty charcuterie, the board can be the centerpiece of a snacks and drinks gathering or served alongside a big salad for the perfect summer dinner.
Doctored with Dijon mustard and fresh lemon juice, store-bought pesto is the perfect partner for baked salmon in this super-easy supper. Geoffrey Zakarian shows us how to pull it off, along with a bright salad of cucumber, apples, dates and pine nuts.
Bobby Flay will teach us how to bread and fry chicken cutlets until they're crispy and golden on the outside and perfectly juicy on the inside. Topped with a simple salad of arugula and red onion, it makes for an easy yet elegant weeknight dinner.