Place all ingredients in bowl; toss to combine. Refrigerate until ...

Cut cauliflower into small, bite-size pieces. Boil in water to cover for 3 minutes. In a small pan, add all remaining ingredients except kelp and ...

This Southwest-inspired salad is definitely not your everyday carrot-raisin salad! The salad can easily be made a day ahead, as its flavors blend ...

Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. ...

TO SERVE Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; ...

Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in ...

Spray 10-inch skillet with nonstick cooking spray. Cook onions, bell pepper and broth in skillet over medium heat about 3 minutes, stirring ...

Peel celery; slice thinly, about 75% of way through. Heat stock to boiling; blanch celery. Remove celery; shock in cold water. Reserve stock and ...

Blanch romaine in boiling salted water for 3 to 4 minutes or until tender. Shock in ice water; gently squeeze dry using paper toweling. Reserve. ...

Place peas with enough water to cover in large bowl; let soak for 3 hours or more. Trim fennel to desired size. Finely chop trim; place in saute pan ...