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Thursday, July 16, 2015

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Union copy copy

Basque-Style Chicken

Posted: 16 Jul 2015 01:08 PM PDT

Brined Turkey

Posted: 16 Jul 2015 01:08 PM PDT

Turkey with Ancho Adobo

Posted: 16 Jul 2015 01:08 PM PDT

PLANTERS® Peanut Sate

Posted: 16 Jul 2015 01:08 PM PDT

Grilled Chicken and Parmesan Salad

Posted: 16 Jul 2015 01:08 PM PDT

Market-Fresh Salad

Posted: 16 Jul 2015 01:08 PM PDT

Monster Claws with Dipping Sauce

Posted: 16 Jul 2015 01:08 PM PDT

Chimichurri Chicken and Rice

Posted: 16 Jul 2015 01:08 PM PDT

Cheddar Macaroni Beef Casserole

Posted: 16 Jul 2015 12:50 PM PDT

Watermelon "Cake"

Posted: 16 Jul 2015 12:50 PM PDT

Loaded Foil-Pack Steak Fries

Posted: 16 Jul 2015 12:50 PM PDT

Creamy Rice, Chicken & Spinach Dinner

Posted: 16 Jul 2015 12:50 PM PDT

Peach Cobbler

Posted: 16 Jul 2015 12:50 PM PDT

VELVEETA® Cheesy Bacon Brunch Casserole

Posted: 16 Jul 2015 12:50 PM PDT

Mozzarella-Basil Chicken with Roasted Tomatoes

Posted: 16 Jul 2015 12:50 PM PDT

One-Pan Tacos

Posted: 16 Jul 2015 12:50 PM PDT

Three-Bean Macaroni Salad

Posted: 16 Jul 2015 12:50 PM PDT

Black Bean Salad

Posted: 16 Jul 2015 08:35 AM PDT

Black Bean Salad

What is it about a black bean salad that practically shouts, “summer potluck”? The mercury has been edging past a hundred degrees lately here and I’ve been getting nostalgic for some of the picnic foods I remember having often as a kid.

The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil or cilantro add an herby note to the flavors. Tomatoes or red bell pepper some sweetness and color. Lemon juice and or lime juice some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down.

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Sri Lankan salmon curry

Posted:

Sri Lankan salmon curry
Experimenting with global cuisines doesn't have to be...
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