Here is a recipe that I know you’ll enjoy. These crispy Italian chicken cutlets are lightly fried and can be used for lunch, dinner, or just a snack. I learned this recipe from my husband’s Italian ...

Preparation 1. In a medium saucepan set over high heat, add the chicken, onions, carrots, celery, bay leaves (if using), 1 tablespoon salt, 1 teaspoon and vinegar.

4 (5- to 6-ounce) cans; olive oil-packed tuna; 1 teaspoon; kosher salt, plus more to taste; 1/2 teaspoon; freshly ground black pepper, plus more to taste; 1 large red onion, peeled and finely ...

Make the salad: Arrange lettuce leaves in a very large wooden salad bowl. Top with carrots, turnips, celery, radishes, tomatoes, avocados, and 2 tablespoons dill. Drizzle with dressing, and ...

Italian Potato Salad. Serves: 8 (1/2 cup) servings / Prep time: 30 minnutes / Total time: 30 minutes 5 cups cooked, sliced red-skin potatoes. 2 1/2 tablespoons olive oil. 1/2 cup diced celery. 1/3 ...

Preparation. Step 1. Preheat oven to 425°. Tear ½ small loaf country-style bread into bite-size pieces (you should have about 5 cups). Toss on a rimmed baking sheet with 3 Tbsp. olive oil ...

Make the sauce: Place the poblano and jalapeno peppers and the garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lemon juice, zest, salt, cumin and black pepper.