Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse until no longer hot. In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, and olives.
Preheat oven to 350 degrees.
In a food processor, blend cream cheese, mayonnaise, sour cream and garlic cloves until smooth. Add 1⁄2 cup Parmesan and the mozzarella and pulse until well combined. Add artichokes and seasonings and pulse until just combined.
Place in an oven safe dish and sprinkle remaining Parmesan cheese on top.
In a large bowl toss together the spinach and the strawberries.
In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries and toss to coat.
In small bowl, add mayonnaise; whisk in olive oil until blended. Add all other ingredients.
For an added kick, chop up some of the chipotle pepper and add to the mix.
Allow mixture to stand for 30 minutes.
Serves best on Cowboy Pocket Burgers (see recipe).
Boil noodles until al dente. Strain and run under cold water until cooled through.
Chop salami, cheese and broccoli and put in a large bowl. Add artichokes, olives, tomatoes, and noodles.
Pour half the dressing and stir well.
Pour remaining dressing until desired taste is reached and stir until well combined. Salt and pepper to taste. Top with Parmesan cheese.
In a large pot of boiling, salted water cook potatoes until tender. Drain well.
In a large bowl, toss potatoes with the remaining ingredients until well coated. Transfer to a baking sheet.
Bake at 375 degrees for 25-30 minutes until browned and fragrant.
Your Wild West Burger just wouldn't be the same without its partner! Try one or all 3 toppings on this southern style meal.
Preheat oven to 400 degrees.
In a bowl, toss Chanterelles with 2 tablespoons olive oil, salt and pepper. Arrange in a single layer on a baking pan and roast for 15 minutes.
Preheat oven to 400 degrees.
Combine cauliflower and garlic in a large bowl. Add olive oil, lemon juice, salt and pepper and toss to coat.
Transfer seasoned cauliflower, in a single layer onto a baking sheet prepared with cooking spray. Roast for 25 minutes, stirring once.
Finish by sprinkling with Parmesan cheese.
Cook quinoa according to package instructions.
In a small skillet, heat olive oil over medium heat. Add mushrooms, asparagus, salt and pepper and cook until tender.
In a large bowl, combine all remaining vegetables. Stir in the quinoa, mushrooms and asparagus. Drizzle with the lime juice and mix well.
