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Spinach and pancetta salad with curry mustard vinaigrette recipe

Spinach and pancetta salad with curry mustard vinaigrette recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

Crispy pancetta lardons are tossed with fresh spinach and a curry mustard salad dressing. Great for a dinner party starter.

29 people made this

IngredientsServes: 6

  • 100g (4 oz) pancetta lardons
  • 1 tablespoon curry powder
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 8 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 375g (13 oz) spinach, stems removed
  • 12 fresh mushrooms, sliced

MethodPrep:45min ›Cook:5min ›Ready in:50min

  1. Place pancetta in a large, deep frying pan. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
  2. In a small, dry frying pan, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
  3. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
  4. In a large bowl, toss together the pancetta, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (28)

by trooworld

I just made a simple green salad with the dressing and it was FABULOUS! Even my boyfriend who hates curry powder loved it. I substituted 2 tablespoons additional water in place of 2 TBS of the oil to cut a few calories. I didn't miss the extra oil!-11 Feb 2002

by DELTAQUEEN50

I made this for dinner the other night and it was a big hit with my husband and myself. I added some tomatoes and some shrimpmeat - I couldn't get the thick bacon so I used regular bacon, crumbled into the salad. Excellent.-02 Apr 2002


Island Pork Tenderloin Salad

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.


26 rachael ray spinach salad Recipes

Spinach Artichoke Pasta Salad (Rachael Ray)

Spinach Artichoke Pasta Salad (Rachael Ray)

Spinach and Artichoke Salad (Rachael Ray)

Spinach and Artichoke Salad (Rachael Ray)

Spinach Salad with Strawberries and Basil (Rachael Ray)

Spinach Salad with Strawberries and Basil (Rachael Ray)

Spinach Salad With Grilled Ham and Peaches (Rachael Ray)

Spinach Salad With Grilled Ham and Peaches (Rachael Ray)

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad (Rachael Ray)

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad (Rachael Ray)

Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing (Rachael Ray)

Spinach salad with warm bacon vinaigrette

Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. (Gobble, gobble.)


And now that we got that out of the way, I bet you could go for a salad. No, not a Salad of Thanksgiving Repentance that would be rather dull. It might include wheat germ, and it’s too soon for all of that. I firmly believe that on the road from total overindulgence to the kind of mood that leads to my gym being jam-packed with Resolutes on January 1st, there should be some in-between. A salad, yes, one with several whole and wholesome ingredients, but also one that you look forward to eating because it in fact tastes amazing. And for that, I nominate this one. It comes with a warm bacon vinaigrette and old-school vibe. It’s not even a little sorry.

Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last few weeks of the book tour during which I have missed you all terribly, I went on a serious spinach salad bender, surprising nobody more than myself. If you’d offered me this salad any time in the last 15 years, I’d have pushed it away without regret. For a while there, spinach salads were both ubiquitous and terrible, the classic flavors co-opted with everything from raspberry vinaigrette to honey-drenched walnuts better suited for an ice cream sundae topping. But as will always happen, after a long break, I started craving the old-school version, the one you might have found on a steakhouse menu up until a while ago, and I think it’s fairly well established how warmly I feel about steakhouse classic salads. This one belongs back among their ranks.



A bright pile of baby spinach leaves is scattered with wispy slivers of red onion, thinly sliced white mushrooms (please, no fancy mushrooms here), coins of hard-cooked egg and then the piece de resistance, tiny bits of bacon rendered in a pan until crisp and salty and perfect, and its smoky renderings whisked with a pinch of Dijon and red wine vinaigrette in a skillet to make a quick, hot dressing that you pour over the salad, gently wilting the onion, spinach and mushrooms and leaving you wondering why you don’t make this every week of the year. You should. There’s still time.

Book Tour: To say that the last few weeks of book tour-ing and meeting so many wonderful people have been incredible would be the understatement of the century. They’ve been mindblowing, overwhelming, humbling and maybe a tiny bit exhausting, but a good exhausting. One I’d do again in a heartbeat. Which is awesome, as it’s not over yet. Boston I know both the Tuesday and Wednesday events are sold out (boo!) but both include details about how you can stop by a bit later for a signing, even if you couldn’t get tickets. I hope I will get to see everyone that missed out. Darien, I can’t wait to see your beautiful library on Thursday. Texas, I will be counting down the second until I can finally get to Book People on Friday in Austin and Blue Willow Bookshop in Houston on Saturday. [All Book Tour Details, here.]

Spinach Salad with Warm Bacon Vinaigrette
Adapted from several places, but my favorite version is Alton Brown’s

To hard-boil eggs, well, there are a million approaches out there (see this comment section if you don’t believe me). Mine is to cover a large egg with cold water and put it on the stove and bring it to a boil over high heat. Once boiling, set a timer to exactly 9 or 10 minutes, and reduce the heat to medium. Once it’s done, I often plunge it in icy water so that it will stop cooking immediately and also chill quickly. At 9 minutes, large eggs will be a little tender in the center, as you can see in the top photo. At 10, it will be a fully-cooked (but not overcooked) egg.

If you’re freaked out by raw red onion, you can actually add it to the dressing in the skillet for the last 10 seconds to soften it and remove more of the bite, and pour the onions and dressing over the salad together.

Serves 4 as an appetizer or 2 spinach salad enthusiasts

4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season salt and pepper. Toss gently and serve hot. Repeat tomorrow night.


Slicing the cauliflower and radicchio with a food processor means this salad couldn't be easier to throw together.

Feel free to swap in other nuts for the hazelnuts, like almonds or walnuts, depending on your preference.

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Island Pork Tenderloin Salad

AuthorJustin S. CategorySalads Difficulty Intermediate

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.


Pour the cream into a saucepan. Using a vegetable peeler, peel 2 strips of lemon zest, each 2 inches long, from the lemon. Set the lemon aside. Add the zest strips to the cream and bring to a simmer over medium heat. Cook the cream, stirring occasionally, until reduced by half, about 8 minutes watch that the cream does not boil too vigorously. Remove the zest strips and discard.

Ingredients:

  • 1 cup heavy cream
  • 1 lemon
  • 2 lb. baby spinach, stemmed and rinsed well
  • 1 tsp. sugar
  • Pinch of sea salt
  • 1/2 tsp. freshly ground pepper

Step by step directions:

  1. Pour the cream into a saucepan. Using a vegetable peeler, peel 2 strips of lemon zest, each 2 inches long, from the lemon. Set the lemon aside. Add the zest strips to the cream and bring to a simmer over medium heat. Cook the cream, stirring occasionally, until reduced by half, about 8 minutes watch that the cream does not boil too vigorously. Remove the zest strips and discard.
  2. Heat a large fry pan over medium heat. Add the spinach, with the rinsing water still clinging to the leaves. Sprinkle with the sugar and toss well. Cover the pan and cook the spinach for 3 minutes. Uncover and toss the leaves well. Continue to cook, uncovered, until the spinach is wilted and tender, 1 to 2 minutes.
  3. Place the spinach in a colander and, using a wooden spoon, press on it firmly to remove all the excess liquid. Chop the drained spinach coarsely and add it to the pan with the reduced cream. Finely grate the remaining lemon zest and add to the spinach (reserve the fruit for another use). Season the spinach with the salt and pepper and stir well to combine. Cook over medium heat, stirring occasionally, until just heated through, 2 to 3 minutes.
  4. Transfer the spinach to a warmed serving bowl and serve immediately. Serves 4.

Heat a large fry pan over medium heat. Add the spinach, with the rinsing water still clinging to the leaves. Sprinkle with the sugar and toss well. Cover the pan and cook the spinach for 3 minutes. Uncover and toss the leaves well. Continue to cook, uncovered, until the spinach is wilted and tender, 1 to 2 minutes.

Place the spinach in a colander and, using a wooden spoon, press on it firmly to remove all the excess liquid. Chop the drained spinach coarsely and add it to the pan with the reduced cream. Finely grate the remaining lemon zest and add to the spinach (reserve the fruit for another use). Season the spinach with the salt and pepper and stir well to combine. Cook over medium heat, stirring occasionally, until just heated through, 2 to 3 minutes.

Transfer the spinach to a warmed serving bowl and serve immediately. Serves 4.

Celery Root, Leek and Potatoe Dice with Pork Chops

Ingredients

  • 1 fat leek sliced
  • 1 large celery root outsides removed and chopped into 1/2″ dice
  • 1 large potato chopped into 1/2″ dice
  • 4 T organic butter
  • 1/2 cup white wine
  • organic chicken stock
  • Parmesan Cheese
  • freshly ground salt and pepper
  • bacon bits of crispy fried pancetta pieces
  • 4 cups spinach
  • 2 cloves garlic chopped fine
  • organic chicken stock
  • organic cream
  • boneless thick cut pork chops
  • Lawry’s Seasoning Salt
  • Ground Red Pepper

Instructions

  1. Sauté the leeks in the butter until softened slightly, add in the celery root and potato pieces cooking over medium heat and allowing to brown up slightly.
  2. Add the white wine and cook until it is absorbed.
  3. Add the chicken stock and cook until absorbed.
  4. Stir in Parmesan cheese and season with salt and pepper.
  5. If desired sprinkle the top with bacon pieces or crispy fried Pancetta.

This is great when served over spinach sautéd in olive oil with garlic and finished off with a little chicken broth and cream.

Swiss Chard Sweet Potato Mac ‘n Cheese

Source: Karen Biton-Cohen , momtastic.com

During the winter months, we tend to crave warm, filing dishes, and satisfying dinners . This recipe merges fiber-rich pasta with seasonal, hearty veggies that will satisfy your cravings, without letting you deviate from your wholesome diet . Sweet potato is a great addition to the traditional cheese sauce, because provides a velvety texture and sweet flavor. Try this vegetarian recipe on Meatless Monday!

servings: 4 large portions
prep time: 30 minutes
cook time: 30 minutes
total time: 1 hour

Ingredients
  • 1 medium sweet potato (2 heaping cups, peeled & chopped)
  • 1 pound fiber-rich pasta (whole-wheat, spelt, brown rice, quinoa, or buckwheat)
  • 2 tablespoons butter
  • 3 garlic cloves, crushed
  • 1 large shallot, minced (or ¼ of an onion)
  • 5 sage leaves, minced
  • 2 tablespoons flour
  • 1 ½ cups milk, divided
  • 1 ½ cups shredded mozzarella
  • 1 bunch of swiss chard, or spinach (about 2 cups, chopped)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup parmesan
  • ½ cup panko (or whole wheat bread crumbs)
  • olive oil spray
Step by Step instructions
  1. Bring a pot of water to a boil.
  2. While waiting for the water to boil, peel and chop sweet potato into 2-inch cubes.
  3. When the water boils cook the sweet potato pieces until soft (approximately 10 minutes).
  4. Transfer cooked sweet potato to a bowl and add ¼ cup of milk. Mash with potato masher, or fork, until smooth. Set aside.
  5. Bring another pot of salted water to a boil. Add pasta. Cook for 3 minutes less than package directions so that the pasta is slightly under-cooked. Drain and set aside.
  6. Preheat oven to 400 degrees.
  7. Prepare swiss chard: rinse, remove thick white stems, and chop into bite-sized pieces. Set aside.
  8. In a sauce pan, melt butter. Add crushed garlic, minced shallot, minced sage leaves, and salt and pepper. Cook until fragrant, and shallot is transparent (about 5 minutes). Whisk in flour. Add 1 ¼ cups milk, continue whisking until milk thickens, and is clump-free. Add pureed sweet potato. Remove from heat, and add shredded mozzarella cheese and mix until well incorporated.
  9. In a large bowl, add pasta, sweet potato-cheese sauce and swiss chard. With a rubber heat-resistant spatula mix together all of the ingredients until pasta is evenly coated with cheese sauce .Pour mixture into a casserole dish, or oven-safe bowls. (I used two large oven safe bowls, each bowl contains 2 servings.)
  10. Over the pasta, sprinkle parmesan and panko bread crumbs. Spray a light coat of olive oil spray.
  11. Place in oven, and bake for 30 minutes, or until tops are golden and crispy.

Pork Chops with Fresh Peaches and Basil [from the Food Box of GrowNYC]

Note: For this recipe and for grilling, you want to make sure that they aren’t overly ripe as they will completely fall apart during the cooking process. You don’t ones that feel like baseballs, instead feel for ones with a slight give and are tender to the touch so they maintain their sweetness.

Ingredients
  • 2 bone-in rib or center-cut chops (4 to 6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon olive oil
  • 3 peaches, pits removed, cut into 1/4-inch slices
  • 2 teaspoons zest and 2 tablespoons fresh juice from 1 lemon
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Pinch of dried red chili flakes
  • 2 cups fresh raw baby spinach
  • ¼ cup fresh basil leaves, roughly chopped
  • 1 tablespoon butter
Step By Step Instructions

Season the pork chops generously with salt and pepper. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat until lightly smoking. Add the pork chops and cook until first side is nicely browned, 4 to 6 minutes. Flip and continue to cook until the internal temperature registers 145°F on an instant read thermometer, about 3 minutes longer. Transfer to a plate and tent with foil. Do not wipe out skillet.

Lower heat to medium low and add the peaches, lemon zest, sugar, salt, and dried chili flakes. Stir gently until the peaches begin to soften but don’t lose their shape, 2 to 3 minutes.

Divide the spinach between two plates and put the pork chops on top. Pour any juices from the plate back into the skillet and add butter and lemon juice. Cook, scraping up any browned bits from the bottom of the pan and swirling pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. Stir in half of basil. Divide the peaches between the two plates and then pour the pan juices on top and sprinkle with remaining basil. Serve immediately.


Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached egg creates a little sauce on top.

Soy and Sesame Kale Chips (pictured)

Instead of a bag of potato chips, try these crunchy, savory treats.

Olive Oil and Sea Salt Kale Chips

A sprinkling of coarse salt tastes satisfying without all the sodium of processed snacks.

Cheesy Pepper Kale Chips

Choose from parmesan or nutritional yeast for the cheesy flavor.


Melon, mozzarella & parma ham salad with a honey & mustard vinaigrette + an italian feast

This Melon, mozzarella & parma ham salad with a honey & mustard vinaigrette forms part of an Italian feast menu I created for Galbani. It’s a fresh and light salad with their creamy Mozzarella creating a lovely texture and flavour contrast to the sweet melon and salty Parma ham. Served on a bed of crunchy watercress and rocket leaves with a honey and Dijon mustard vinaigrette it makes the perfect opening to an indulgent feast.

This honey and Dijon mustard vinaigrette is one of my favourite salad dressings and I put together a video of how to make it:

For my main course I decided to make my tagliatelle with roasted butternut and mascarpone sauce. It’s creamy and delectable and also a refreshing break from a ubiquitous tomato-based sauce. I’ve added pan-fried mushrooms to the dish to give it amazing umami flavour and to offset the sweetness of the sauce. This is a fantastic vegetarian dish. You can also add bacon, pancetta or ham to the recipe if you want to keep things carnivorous.

For dessert, I’ve made a Limoncello crème with a nut crumble because what could get more Italian the Limoncello. The Galbani mascarpone is whipped with the liqueur and sugar and then folded through whipped cream to give it a lovely light texture. The buttery crumble has roasted macadamia and almonds which give this dessert fabulous texture. I’ve topped it off with raspberries, which go so well with the lemon flavour.

RecipeMelon, mozzarella & parma ham salad with a honey & mustard vinaigrette – serves 6

  • 1 small winter melon or spanspek halved
  • 2 x 125gm balls of Galbani fresh mozzarella
  • 1 packet of rocket leaves – about 3 handfuls
  • 1 small packet of watercress – about 2 handfuls
  • 120gms Parma ham or other Italian cured ham
  • 60ml olive oil
  • 2 Tbsp red wine vinegar
  • 20ml honey
  • 1 heaped teaspoon mustard
  • salt and pepper

Make the dressing my mixing all the ingredients together until emulsified. Either shake in a jar or use a small whisk.

Slice wedges out of half the melon removing the skin. Scoop balls out the second melon and set aside. Slice the mozzarella.

When you are ready to serve, assemble the salad by scattering the rocket and watercress across the bottom of a large serving dish. Pace the melon slices and balls across the surface. Arrange the slices of mozzarella between the melon. Tuck the thin slices of ham in-between.

Drizzle the dressing over the salad and serve immediately.

Tagliatelle with roasted butternut & mascarpone sauce and pan-fried mushrooms – serves 2 (double or triple the recipe to serve 4 or 6)

  • 1 medium butternut, peeled and diced fairly small (about 4 heaped cups)
  • Olive oil for drizzling
  • Salt & freshly ground black pepper
  • 150g Galbani mascarpone
  • 1 cup chicken stock
  • 300g mixed mushrooms including shiitake, porcini, enoki, Portobello, sliced
  • 2tsp chopped fresh thyme
  • 300g fresh tagliatelle or 250g dry pasta
  • Freshly grated Parmesan, to serve
  • Preheat the oven to 200°C, place the butternut on a baking tray and drizzle with olive oil, coating well. Season with salt and pepper and bake for 25 to 30 minutes, or until caramelised and tender.

Remove from the oven and allow to cool.

Blend the butternut, mascarpone and stock in a food processor until smooth. Adjust the seasoning.

Heat a non-stick frying pan with a little olive oil and sauté the mushrooms until they just start to caramelise (about 4 minutes). Add the thyme and cook for another minute or two. Add the butternut mixture to the mushrooms and stir through.

Cook the pasta in salted water until al dente and drain, reserving some of the cooking liquid. Add the cooked pasta to the butternut sauce and stir. If the sauce is a bit thick, add about 60ml of the pasta water to thin it out.

Serve with fresh Parmesan

Limoncello crème with nut crumble – serves 6

  • 250gm Galbani Mascarpone cheese
  • 250 ml fresh cream
  • 80ml / 1/3 cup castor sugar
  • 90ml Limoncello
  • zest of a small lemon
  • 110gm flour
  • 80gm butter (cold)
  • 50gms macadamia nuts
  • 50gms peeled / blanched almonds
  • 50gms demerara sugar
  • ½ tsp vanilla extract
  • Raspberries to decorate

Make the nut crumble in advance & preheat the oven to 160C

Put all of the crumble ingredients into a food processor and whizz until you get a coarse crumb. Spread this out on a large lined baking sheet and roast for 30 – 40 minutes being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.

To make the Limoncello crème,

Using an electric mixer whip the cream until soft peaks and then set aside.

Beat the Mascarpone with the sugar and zest until smooth. Add the Limoncello slowly until it’s well incorporated. Fold the cream in by hand until well mixed but the air has been retained.

Layer your dessert in either individual glasses by filling the bottom quarter of the glass with the nut crumble and then topping it with the Limoncello cream mix. Sprinkle a few raspberries on top.

*tip – this can also be made into one larger dessert using an appropriately sized serving dish.


Spinach and pancetta salad with curry mustard vinaigrette recipe - Recipes

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Strawberry Lemonade Cupcakes Key Lime Bars S'More Cups Blackberry-Peach Sorbet Peach and Blueberry Crisp Chinese Bakery Style Cake Mini Key Lime Pies Chocolate Chip Cupcakes with Dark Chocolate Frosting Chocolate Covered Oreo Cupcakes Mom's Chocolate Chip Cookies Chocolate Almond Cheesecake Peanut Butter Bananas Chocolate Chip Cookies Cherry Chocolate Chunkies

Chicken Part II Recipe Swap
Baked Creamy Chicken Taquitos Honey Lime Grilled Chicken Baked Chicken Wings Chicken with Peanut-Lime Sauce Chicken Artichoke Panini Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette Pretzel-Crusted Mustard Chicken Barbecue Pulled Chicken Sandwiches BBQ Chicken Calzones Chicken and Summer Vegetable Tostados Chicken Burgers with Garlic-Rosemary Mayo Bob's Mexican Stuffed Chicken Lemon Chicken Honey Mustard Chicken Skewers

Summer Vegetable Recipe Swap
Corn Chowder with Summer Vegetables Summer Squash and White Bean Saute Zucchini-Cranberry Bread Tomato Sauce Sesame Green Beans Cheesy Stuffed Tomatoes Chilled Cucumber Soup Baked Squash Big Grandma's Stuffed Artichoke Grilled Zucchini with Couscous, Spinach, and Cheese Grilled Garlic Vegetable Salad Grilled Veggie Sandwich

Italian Recipe Swap
Thin-Crust Pizza Chicken Cacciatore Risotto Caprese Pizza Chicken Caprese Marinara Magnifica Caprese Pasta Tuna Pasta Salad Saffron Risotto with Pancetta, Tomato and Sausage What I Had in the House Pasta Hot Caprese Dip Mushroom Bolognese Chicken Parmesan Burgers Homemade Manicotti Baked Rigatoni with Spinach and Meatballs Vegetable Lasagna with Red Sauce Chicken and Orzo Frittata Risotto Braciole Baked Ziti with Fire Roasted Tomatoes Pasta a la Vodka

Fish/Seafood Recipe Swap
Grilled Salmon and Potatoes with Quick Tomato Chutney Garlic Lime Shrimp Pasta Shrimp Salad Sandwiches Hot Crab Dip Ginger, Scallion and Garlic Shrimp Almond Crusted Salmon Honey Mustard Salmon with Potatoes and Asparagus Lemon-Dill Salmon Spicy Shrimp and Mango Tacos Blackened Mahi Mahi with Mango Salsa Juice Box Salmon with Creamy Russian Dressing Zesty Shrimp with Arugula Parmesan Tilapia Shrimp Bisque

Tailgating/Appetizer Recipe Swap
Italian Appetizer Bites Crispy Baked Thai Chicken Wings Buffalo Chicken Tenders Ham and Swiss Double Pinwheels Brat Bruschetta White Pizza Dip Grilled Sriracha "Poppers" Buffalo Chicken Rolls BBQ Chicken Dip Prosciutto and Fontina Pinwheels Baked Buffalo Wings Hot Artichoke Dip in Wonton Cups Tailgate Sliders Oven Fried Pickles Philly Cheesesteak Eggrolls with Spicy Ketchup Potato Slabs Corn and Jalapeno Nachos Cheesy Chili Chip Dip Chili-Lime Chicken Wings Chicken Cordon Bleu Rollups Soft Pretzel Bites and Beer Cheese Dip Spinach Artichoke Dip Mediterranean Chicken Calzones Hot Crab Dip Creamy Sundried Tomato Pesto Dip Thai Shrimp and Scallion Dumplings

Apple/Pumpkin Recipe Swap
Caramel Apple Cheesecake Bars Mini Apple Pies Warm Apple Buttermilk Custard Pie Pumpkin Chili Pumpkin Cream Cheese Muffins Pumpkin Cookies with Browned Butter Frosting Pumpkin Cupcakes with Caramel Cream Cheese Frosting Ginger Pumpkin (or Apple Cinnamon) Truffles Pumpkin Pecan Loaf Goat Cheese, Sweet Onion, Apple and Brandy Chicken Pumpkin Butterscotch and Chocolate Chip Cookies Pumpkin Bread Pudding Pumpkin Pie Dip White Chocolate Pumpkin Blondies Pumpkin Profiteroles Starbucks Pumpkin Bread Apple Butter Pound Cake Apple Walnut Chicken Salad Cran-Apple, White Chocolate Chip Cookies Caramel Apple Tart Apple-Bacon Stuffed Pork Chops Apple, Bacon, Cheddar Quiche Mrs. Field's Apple Oatmeal Cookies Apple Cinnamon Monkey Bread Muffins Pumpkin Pie Pecan Candy Caramel Apple Pie Cupcakes Pumpkin Cheesecake Cupcakes Apple Croissant Bread Pudding

Soup/Stew Recipe Swap
Sausage and Tortellini Soup Beef Bourguignon Mushroom and Brie Bisque with Puff Pastry Toppers Beef and Guinness Stew Basil Dumplings & Chicken Soup Slow Cooker French Onion Soup Zuppa Toscana Loaded Baked Potato Soup Creamy Cabbage Soup with Gruyere Chunky Italian Vegetable Soup Cheddar and Potato Soup Ina's Seafood Stew Slow Cooker Chicken Tortilla Soup French Onion Soup Cheesy Jalapeno Corn Chowderp Pasta E Fagioli French Onion Soup Chicken Pot Pie Taco Soup Chicken Gnocchi Soup Pumpkin Soup White Bean Chicken Soup Creamy Chicken and Wild Rice Soup Chinese Chicken Corn Soup Chicken Enchilada Soup

Thanksgiving Side Dishes Recipe Swap
Sweet Potato Casserole Roasted Brussels Sprouts with Mushrooms and Cream Sweet Potato Coins with Blue Cheese and Bacon Stovetop Mac and Cheese Green Bean Casserole Baked Garlic Cheddar Grits Butternut Squash Risotto Brussels Sprouts with Maple Buttered Pecans Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel Burgundy Mushrooms Twice Baked Potato Casserole Green Beans with Bacon & Caramelized Shallots Clam Stuffed Mushrooms French Onion Stuffed Baked Potatoes Whiskey Glazed Carrots Pan Roasted Brussels Sprouts Cranberry-Apple Chutney Strip House Potatoes Romanoff Cheddar Green Bean Casserole Sauteed Spinach with Bacon Red Skin Potato Mash

One Pot Recipe Swap
Beer Braised Sausages with Warm Potato Salad Stuffed Peppers Buffalo Chicken Chili Dutch Oven Beef and Noodle Casserole Pot Roast Turkey & Black Bean Chili Crockpot Chicken White Bean Pumpkin Chili Crockpot Spaghetti and Meatballs Crockpot Pork and Butternut Squash Stew Scalloped Potatoes and Ham Pierogi and Kielbasa Bake Half-Hour Chicken Gumbo Cheesy Chili Mac Latin-Style Chicken and Rice Lentil, Kielbasa and Garlic Stew Creamy Baked Fettuccine with Asiago and Thyme Couscous Stuffed Peppers

Thanksgiving Dessert Recipe Swap
Pumpkin Roulade with Buttercream Pumpkin Whoopie Pies Cranberry White Chocolate Oatmeal Cookies Triple Chocolate Cheesecake Caramel Appledoodles Pumpkin Cheesecake Cupcakes Nantucket Cranberry Pie Pumpkin Chocolate-Chip Squares Butterscotch Pumpkin Cupcakes Meringue Nests Vermont Spice Cake with Cream Cheese Frosting No Bake Pumpkin Cheesecake Pumpkin S'mores Bars Cranberry White Chocolate Almond Cookies Chocolate Hazelnut Tart

Holiday Cookies/Treats Recipe Swap
Mint Oreo Fudge Mint Chocolate Chip Cookies White Chocolate Dipped Spice Cookies Jam Thumbprint Cookies Chewy Ginger Molasses Cookies Caramel Chex Party Mix Candy Cane Fudge Christmas Crack (aka Saltine Toffee Bark) Peanut Butter Cups Oatmeal Cookies Chocolate Gingerbread Cookies Spoon Cookies Chocolate Dipped Pretzels Black Bottoms Pecan Chocolate Chip Biscotti

Special Occasion Recipe Swap
Mungo's Salad Asparagus with Fried Egg and Pecorino Hoisin Braised Short Ribs Sausage Balls Horseradish Crusted Filets Spinach-Stuffed Mushrooms Filet with Onion-Bleu Cheese Sauce Steak Marsala Endive Stuffed with Goat Cheese and Walnuts Potato Pancakes Cranberry Ricotta Gnocchi

SRC-Style Recipe Swap
Snickerdoodles Bacon and Cream Cheese Jalapeno Bites Beef and Guinness Stew Shrimp Fra Diavolo Shrimp Tacos Banana Crumb Muffins Roasted Squash Soup with Sweet Potato and Parsnip Tortellini & Pancetta in Mushroom Walnut Sauce Chicken in a Tomato-Basil Broth over Cous Cous Potatoes Romanoff Blackberry Peach Cobbler Peanut Butter Oatmeal Chocolate Chip Cookies Almond Tilapia with Wilted Tomatoes & Spinach German Chocolate Brownie Bites Un-stuffed Chicken Florentine Asian Chicken Lettuce Wraps Snickerdoodle Blondies Chicken Sriracha Stir Fry Pretzel Bites Hearty Ham and Potato Soup Stuffed Peppers Pork Tonkatsu Pumpkin Cream Pie Chorizo Stuffed Bell Peppers

Healthy Recipe Swap
Chicken with Gruyere & Sage Scallops with Asian Green Bean Salad: Turkey Chili Healthy Lasagna Chicken Fettuccine with Broccoli Asian Meatballs with Lime Dipping Sauce Moroccan Spiced Spaghetti Squash Crispy Baked Egg Rolls Baked Pike with Moroccan Vinaigrette Crock Pot Asian Pulled Pork Lemon Pepper Salmon Healthy Oatmeal Chocolate Chip Cookies Spicy Asian Chicken with Carrots and Brussels Sprouts Chicken with Creamy Chive Sauce Turkey Cutlets with Parmesan Crust Holiday Salad with Berry Vinaigrette Poached Salmon with Creamy Piccata Sauce Warm Sweet Potato and Chickpea Salad

Potato Recipe Swap
Lemony Asparagus & New Potatoes Home Fries Salt and Vinegar Roasted Potatoes Pork and Potato Hash Boxty Potato Cake Salad Potatoes Dauphinois Roasted Jalapeno Mashed Potatoes Oven Baked French Fries Lemon Rosemary Garlic Smashed Potatoes Baked Eggs with Cheddar and Potatoes Baked Corn, Leeks & Cheesy Potatoes Roasted Rosemary-Onion Potatoes Cinn-ful Sweet Potato Cookies Potato Roast Lighter Loaded Baked Potato Soup Potato Sausage Breakfast Scramble Gratin of Yukon Gold Potatoes Slow Cooker Sweet Potato Chili Gnocchi with Fontina Sauce Potato Bundles Buffalo Chicken Shepherd's Pie Parmesan Potato Wedges San Francisco Garlic Fries Cheesey Roasted Garlic Potato Balls

Soup Recipe Swap Part 2
Slow Cooker Thai Chicken Noodle Soup Tomato Orzo Soup Stuffed Cabbage Soup Crock Pot Tex-Mex Chicken and Dumplings Hearty Beef Stew Stuffed Pepper Soup Loaded Potato Soup Spicy Blue Cheese and Tomato Soup Mahogany Beef Stew Lentil Black Bean Stew Stuffed Pepper Soup Butternut Squash Apple Soup French Onion Soup Cream of Tomato Soup with Pesto Creamy Roasted Red Pepper Soup with Cilantro-Lime Sour Cream Roasted Cauliflower and Broccoli Soup Broccoli Cheddar Soup Crockpot Stuffed Pepper Soup

Pasta Recipe Swap Part 2
Penne with Arugula in a Tomato Cream Sauce Sicilian Eggplant Sauce Pasta with Poached Eggs and Peas Chicken with a Balsamic, Mushroom Cream Sauce Tortellini with Creamy Tomato Sauce Alfredo Stuffed Shells with Chicken & Artichokes Crock-Pot Macaroni and Cheese Creamy Chicken and Artichoke Pasta Salmon Pesto Pasta Fettucine Carbonara with Bleu Cheese, Asparagus and Artichokes Sausage Cacciatore Penne with Pistou White Cheese Chicken Lasagna Spinach Artichoke Lasagna Rolls Homemade Mushroom, Arugula, & Ricotta Ravioli with Garlic Basil Olive Oil Orecchiette with Roasted Tomatoes,Garlic and Spinach Basil Shrimp with Feta and Orzo Pasta with Salsa Cruda Italian Baked Pastina with Grilled Chicken Lemon Parsley Linguine Mexican Stuffed Shells Gnocchi Mac N Cheese

Secret Recipe Style Recipe Swap Part 2
Salmon with Lemon Compound Butter Corned Beef Hash with Poached Eggs English Muffin Bread Chicken Cheese Enchiladas White Cheddar Chicken Pasta Strawberry Pancakes with Strawberry Maple Compound Butter Maple Oatmeal Pancakes Easy Mexi Chicken Warm Apple Buttermilk Pie BBQ Cheddar Burgers with Caramelized Onions Filipino-Grilled Chicken Baked Chocolate Doughnuts Oatmeal Apricot Cherry Bars Two-Minute Chocolate Mug Cake Spicy Yogurt Marinated Chicken Spanikopita BBQ Meatballs Strawberry Balsamic Chicken with Grilled French Onion Packets Peanut Butter Oatmeal Snack Cake Soft Garlic Knots Peanut Butter Chocolate Chip Cookies Eggs Baked in a Bread Bowl Caramel Pecan Bun Muffins Balsamic Glazed Chicken Mint Chocolate Chip Cookies Grilled Tandoori Chicken Peanut Butter and Honey Popcorn Chicken Gyros (and homemade Naan) Shrimp & Mushroom Spaghetti Crispy Chicken Wontons Roasted Jalapeno Mashed Potatoes Nutella Latte

Fruit Recipe Swap
Chicken with Pineapple Strawberry Salsa Strawberry Yogurt Scones Baked Oatmeal with Apples and Mixed Fruit Blueberry Buckle Strawberry Cream Cheese Muffins Grape Salad Mixed Green and Apple Salad with Warm Honey Dressing Lemon-Basil Blueberry Muffin Top Cookies Thai Pineapple Rice Cinnamon Vanilla Poached Pears Cheese Danish Glazed Apple Cream Pie Strawberry Sour Cream Pie Mini Fruit Tarts Citrus Fennel Salad Strawberry Muffins Rustic Applesauce Fruit Trifle

Celebrity Swap
Roti de Porc au Lait Chicken Burgers with Garlic Rosemary Mayo Shrimp Scampi Garlic, Ginger, and Scallion Shrimp Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette Fried Onion Mac & Cheese Baked Chicken Cheesesteak Spring Rolls Breaded Chicken Cutlet with Prosciutto, Brie & Arugula Tuna and Artichoke Panini Farfalle with Carbonara and Spring Peas Roasted Asparagus with Parmesan Croque Monsieur Peach Whiskey Barbeque Chicken Chicken Marengo Cumin and Lime Roasted Pork Tenderloin Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing Roasted Stuffed Tomatoes Grammy's Chocolate Cookies Arugula Pesto Corn Casserole Chicken Croquettes

Blogger's Choice Swap
Chocolate Cranberry Shortbread Cookies Baked Chipotle Chicken Chimichangas Chicken Cordon Bleu Pizza Cannoli Cheesecake French Onion Roast Beef with Au Jus Banana Bread with Streusel Topping Bean and Cheese Taquitos English Muffin Bread with Strawberry Butter Maple Oatmeal Pancakes Strawberry Cream Cheese Muffins French Macarons with Nutella Buttercream Quick Chicken Vesuvio Chicken in a Tomato Basil Broth over Couscous Chicken Parm Burgers Chewy Reese's Cookies Brownie-Ish Cookies Jalapeno Popper Chicken Crispy Smashed Potatoes Arugula, Olive and Tomato Tapenade Brie and Scallion Burgers Baked Apple Cinnamon Doughnuts S'mores Brownies Baked Eggs in Puff Pastry with Goat Cheese & Bacon Cumin and Lime Roasted Pork Tenderloin Chocolate Peanut Butter Cupcakes Apple Cinnamon Coffee Cake Tres Leches Cake Momofuku Milk Bar's Compost Cookies Caramelized Onion Dip Parmesan Quinoa

BBQ Swap
Grilled Proscuitto Wrapped Chicken Peach Barbecue Sauce All-American Potato Salad BBQ Chicken Burgers Antipasto Pasta Salad Tomato and Cucumber Salad Caprese Burgers Caprese Pasta Salad Lemonade Sugar Cookies Cookies and Cream Ice Cream Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce Mexican Layer Dip Chicken Satay Skewers Black Bean Burgers Grilled Chicken Bruschetta

Noodle Swap
Pesto Chicken Stuffed Shells Linguini with Tex-Mex Pepper Cream Sauce Spicy Sesame-Soy Rice Noodles with Tofu and Edamame Lazy Lasagna Bake Tuna Noodle Casserole Bacon Ranch Pasta with Spinach and Tomatoes Baked Ziti with Summer Vegetables Sesame Noodle Salad Spicy Thai Noodles Cajun Mac n Cheese Chicken Pesto Pasta Salad Spicy Thai Noodles Cold Sesame Noodles Cajun Chicken Pasta Stuffed Mushroom Pasta

Blogger's Choice Part 4 Swap
Peach Cobbler Cajun Mac and Cheese Baked Oatmeal Corn and Mushrooms with Cilantro Croque Monsieur Sandwiches Creamy Chicken Taquitos Large Chinese Scallion Pancake Chicken and Basil Stuffed Twice Baked Potatoes Cookies and Cream Ice Cream Copy Cat Burrito Bowls Oven Baked Sriracha Chicken Shrimp, Black Bean and Pineapple Foil Packets BBQ Chicken and Pineapple Quesadillas Confetti Waffles Korean Short Ribs Yakitori Vegetable Lo Mein Fresh Raspberry Lemonade Ultimate French Onion Soup White Bean, Garlic, Rosemary, and Red Pepper Dip Creamy Au Gratin Potatoes Vegetarian Enchilada Casserole Coffee Cinnamon Snack Cake Beer and Onion Braised Chicken with Bacon Strawberry Banana Bread Cabo Beach Burger Pork Florentine Bolognese Sauce

Burgers/Sandwiches Part 2 Swap
Roasted Tomato, Mozzarella and Arugula Sandwich Chicken Marsala Burgers Bombay Sloppy Joes Graceland Eggplant Sandwiches Cream Cheese and Poblano Stuffed Turkey Burgers Teriyaki Turkey Burgers Pulled Hawaiian Chicken Sandwiches Mar-a-Lago Turkey Burgers Grilled Honey Orange Chicken Sandwiches Sliders Island Burgers with Pineapple-Lime Salsa Pork Sandwiches Greek Turkey Burgers Cuban Burgers Spicy Pepper Jack Burgers Southwest Turkey Meatball Subs with Creamy Cilantro Sauce Balsamic Caprese Panini Horseradish Havarti Burgers Buffalo Chicken Wraps Grilled Shrimp Po'Boys Prosciutto TBM Sandwich Crockpot Pulled Pork

Vegetarian Swap
Spicy Eggplant Pasta with Tomato-Blue Cheese Sauce Zucchini, Squash, and Tomato Gratin Summer Vegetable Pie Quinoa with Roasted Garlic, Tomatoes, and Spinach Spinach and Artichoke Stuffed Portabellas Sauceless Garden Lasagna Black Bean Patties with Corn Relish and Avocado Cream Homemade Manicotti Chili Lime Tofu Black Bean and Avocado Quesadillas Lightened-up Eggplant Parm Eggplant Parmesan Black Bean and Corn Dip Warm Chickpea Salad Black Bean and Corn Burgers Veggie Enchilada Bake Round Pasta Black Bean Salsa

Blogger's Choice Swap: Part 5
Chili Lime Tofu with Rice and Spinach Cilantro Lime Chicken Tacos Berry White Popsicles Magic in the Middles Chicken Parmesan Burgers California Roll Lettuce Roll-Ups Baked Blueberry Oatmeal Blueberry Lemon Loaf Chicken, Bacon & Ranch Taquitos Corn, Avocado, and Tomato Salad Baked Ziti with Bolognese Beef with Eggplant Cinnamon Bran Muffins Peanut Butter & Honey Popcorn Chocolate Pudding Fajita Pasta Apple Dumplings Great Grains Muffins Zucchini Ravioli with Dill Sauce Ground Beef Ricotta Bake Rich Chocolate Brownies Hawaiian Pulled Pork Tilapia with Bacon Tomato Butter Chicken Chile-Cheese Rice Honey-Glazed Chicken Drumsticks General Tso's Chicken Gnocchi Mac and Cheese Chicken Diablo Alice Springs Chicken Island Spiced Pork Tenderloin Summer Spaghetti Lentil Bolognese Panko-Crusted Chicken with Mustard-Maple Sauce Greek Chicken Burgers Jalapeno Popper Dip

Too Hot to Cook Swap
Korean-Style Short Ribs Caprese Sliders with Pesto Mayo Barley Chickpea Salad Hawaiian Chicken Sandwiches BLT Hot Dogs Turkey Burgers with Cheddar and Cumin Aioli Autumn Salad Chili Lime Shrimp Salad Creamy Shrimp Rolls Berry and Kiwi Salad with Sweet Balsamic Dressing Shrimp Po’ Boy Sandwiches Pinwheels Italian Panini Crockpot Pulled Pork Sandwiches Cilantro Pepper Chicken Panzanella Walnut Romaine Salad Honey Lime Chicken Spinach Salad Grilled Pizza Sloppy Joes Chicken Souvlaki

Blogger's Choice Swap: Part 6
Baked Cheeseburger Egg Rolls Honey Lime Chicken Enchiladas Blueberry and Lemon Muffins Parmesan Tilapia Lemon Crinkle Cookies German Chocolate Cake Brownies Copycat Jack Daniels Glaze Pot Roast Sliders Zucchini Brownies Southwestern Stuffed Sweet Potatoes Soy Cilantro Roasted Potatoes Strawberry & Cream Cheese Muffins S'mores Bars Roasted Red Pepper Pasta Mexican Sour Cream Rice Apple Strudel Muffins Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce Honey and Sesame Teriyaki Chicken Mini Turkey Meatloaves Root Beer Float Ice Cream Chai Tea Bread Santa Fe Chicken Salad Creamy Artichoke Lemon Chicken Pasta Crispy Smashed Potatoes Chicken in Mustard Cream Sauce Homemade Fettuccinie with Vodka Sauce