The green color adds interest and eye appeal, and pays it off with fiery Mexican flavor. You can include the leaves and stems from the cilantro if you wish—except the large bottom stem.
Packed with a peanutty, Asian flavor, this salad has a colorful crunch that’s great as a weekend lunch or light dinner.
Fall is here and between apple picking and hay rides, weekend trips to the local farm seem to be the activity of choice for couples, friends and families alike. Food Network Chef Claire Robinson has created fall-themed recipes, and turned those freshly picked apples and pumpkins into a weekend brunch using seasonal ingredients.