Cooking sorghum takes close to an hour, but it is totally worth your time. You can even make a big batch of it, use some of it for this recipe, and add the rest into your salads throughout the week.
The tarragon-mustard-mayonnaise combo browns and bubbles under the broiler, keeping the breasts juicy and tender and flavorful. You'll love the way your kitchen smells when these breasts are broiling.
Serve with Ina Garten's Balsamic Brussels Sprouts - Roasted with olive oil, salt, and pepper, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavor the sprouts, and its crispy surface emerges glistening and caramelized.
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
Simple, quick and healthy recipe. You can make it ahead of time and just heat it up when ready to serve. It's a great dish to serve at a dinner with friends or for a weekly meal with your family.
Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! Try it with grilled chipotle-lime corn, black-eyed pea salad or rosemary-mustard potatoes. Your diners will love it!