Category: Recipes

Pan Fried Roasted Chicken served with roasted potato, crispy pancetta and turnips, topped with a salad of cabbage, avocado, carrots, and red onions, tossed in a honey vinaigrette,

This recipe, published in Food & Wine magazine, comes from Kay Chun of F&W Test Kitchen. foodandwine.com ©Time Inc, Affluent Media Group Makes about 2 dozen Ingredients ½ cup

This composed salad is a delicious mix of earthy, fruity and tangy flavors. The recipe comes from Cooking Light magazine. cookinglight.com ©Times Inc. Lifestyle Group Serves 6 Ingredients

Alissa Hauser, application support analyst “We made this as an alternative to ground beef for a taco bar. It was easy and made the whole office smell good!”

Lisa Pennie, curriculum designer “They’re bite-sized sausages and everyone likes sausages.” Lisa Pennie, curriculum designer, Rutherford and Associates, Holland Photo: Urban St. Ingredients: 2 (16 ounce) packages of

Jaci Volkers, office manager “We’re all about doing things that are easy and filling for lunch here. The meatballs are a ‘set it and forget it’ kind of

Mike Cook, engineering program manager “It’s freakin’ delicious.” (Mike Cook keeps upping the recipe and it’s always gone. Every time. No matter how much he makes.) Mike Cook,

Aaron Brandt, software developer “It’s cheap, easy and drowning in butter. What’s not to like?” Aaron Brandt, software developer, Rutherford and Associates, Holland Photo: Urban St. Ingredients Button,

Recipe from Cooking Light magazine cookinglight.com ©Time Inc. Lifestyle Group Serves 8 Ingredients 1 teaspoon extra-virgin olive oil 3 canned anchovy fillets, chopped (about ¼ ounce) 4 garlic cloves, minced