With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Puree some leftover strawberries, add a little oil and white wine vinegar and you'll have strawberry vinaigrette.
Some grocery stores do carry strawberry vinaigrette, which can be used in place of raspberry vinaigrette.
"GREENS make the best salad to serve with this meal because the flavors are so compatible with the main course. We often use collards here in the South, but spinach or beet greens are good substitutes."
"This rich and creamy soup tastes like it's made by a professional chef," says Patricia Bradley Rohnert Park, California. While Patricia often uses drained canned spinach in the recipe, frozen spinach works well, too.
I had this delicious sandwich in a local cafe and added my own twist to spruce it up. It would be lovely for a shower, a picnic or special occasion. I often use mini croissants for pretty smaller-sized servings.