This summer vegetable steak salad with cilantro lime dressing (from Holly Erickson and Natalie Mortimer’s new cookbook, The Modern Proper: Simple Dinners for Every Day) has an ingenious secret: It ...

For the dressing: place all of the dressing ingredients into the bowl of your food processor. Process until dressing is smooth and creamy. Scrape down the sides of the food processor bowl if needed.

Using an entire bunch of cilantro can be a challenge when many recipes call for using it as a garnish. To avoid tossing it, we often add the remains of a bunch to homemade dips and salad dressings ...

Living alone or as a couple can prove to be a challenge at dinner time. When a recipe serves six but there’s only two of you, it can be a bore to eat the same thing several days in a row. This is why ...

For Shrimp: Peel and devein shrimp. Mix oil, garlic, chives, rosemary, parsley, thyme, salt and pepper together, and toss with shrimp. Cover and refrigerate while you prep dressing and salad ...

This recipe for cilantro lime orzo salad is chock full of veggies and so refreshing on these hot summer days. You'll find all kinds of similar recipes for this salad online, but I adapted one from The ...

Cilantro Ranch Pasta Salad is light, refreshing, and totally delicious. It is so easy to make ahead and eat throughout the ...

Cut the tortillas into thin strips. In a large frying pan, bring oil up to frying heat (375 degrees). Add tortilla strips; cook for 1-2 minutes or until golden brown and crispy. Place cooked strips on ...

Cook pasta according to package directions; drain. Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, ½ teaspoon salt, garlic powder, cumin, and pepper. Cover and blend ...

In a skillet over medium high heat, add ground beef and taco season. Cook until meat is brown. Drain grease if necessary. To prepare salad, start with a bed of lettuce and in rows top with black ...

"Add your favorite protein — like grilled chicken or steak — and it quickly becomes a delicious weeknight meal made with little to no fuss," says Caitlin Prettyman Sabrina Weiss is the Editorial ...