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The article titled "Let's Have Lunch" in Southern Living provides a menu for tailgating or gathering at home. The menu includes recipes for Big-Batch BLTs, Chicken Wings Three Ways, Greek Pasta Salad, Smoky Bacon Snack Mix, and Tailgate Margaritas. The article also includes instructions and photographs for each recipe. [Extracted from the article]

This document is a collection of five easy dinner recipes. The first recipe is for a Squash & Lentil Salad, which is vegan and gluten-free. The second recipe is for Scallops in Brown Butter & Caper Sauce With Broccolini, which is quick and gluten-free. The third recipe is for Chorizo Chilaquiles Verdes, which is quick, one-pan, and gluten-free. The fourth recipe is for Herby Chickpea, Spinach & Rice Stew, which is freezable, make-ahead, vegetarian, and gluten-free. The fifth recipe is for Creamy Harissa Chicken With Sweet Potato Fries, which is gluten-free. Each recipe includes a list of ingredients, step-by-step instructions, and nutritional information. [Extracted from the article]

This document provides five easy dinner recipes. The first recipe is for Chicken Orzo Skillet with Sun-Dried Tomatoes, which involves cooking chicken, orzo, and spinach in a skillet with sun-dried tomatoes and cheese. The second recipe is for Za'atar Tofu Skewers with Tomato Salad & Hummus, which includes grilling tofu skewers and serving them with a tomato salad and hummus. The third recipe is for Sesame-Scallion Steak Lettuce Wraps, which involves cooking steak and serving it with rice, lettuce, and a sesame-scallion vinaigrette. The fourth recipe is for Sausage & Mushroom Cassoulet, which includes cooking sausage, mushrooms, and beans in a pan and topping it with breadcrumbs and cheese. The fifth recipe is for Chili-Lime Salmon Cakes with Arugula Salad, which involves making salmon cakes and serving them with an arugula salad and a cilantro-lime mayonnaise. [Extracted from the article]

In Step 6, omit paprika and top eggs evenly with remaining cooked bacon. Buffalo-Blue Cheese Deviled Eggs ACTIVE 15 MIN. - TOTAL 40 MIN. B MAKES 12 b Prepare Classic Deviled Eggs as directed through Step 4. In Step 6, omit paprika; top eggs with shrimp and additional B fresh dill b and B whole capers. b Pimiento Cheese Deviled Eggs ACTIVE 15 MIN. - TOTAL 35 MIN. B MAKES 12 b Prepare Classic Deviled Eggs as directed through Step 4. Greek Salad Deviled Eggs ACTIVE 15 MIN. - TOTAL 40 MIN. B MAKES 12 b Prepare Classic Deviled Eggs as directed through Step 4. [Extracted from the article]

Brush one side of each steak with some of the mayonnaise mixture, and place steaks, mayonnaise mixture sides down, in hot skillet. Skillet-Seared Strip Steaks ACTIVE 15 MIN. - TOTAL 1 HOUR B SERVES 2 b B 1 tsp. flaky sea salt b B 1 tsp. black pepper b B ½ tsp. granulated garlic b B ½ tsp. onion powder b B ½ tsp. ground cumin b B ¼ tsp. crushed red pepper b B 2 (12-oz.) Tartar Sauce-Battered Fried Fish ACTIVE 30 MIN. - TOTAL 40 MIN. B SERVES 6 b B 1 cup mayonnaise (such as Duke's) b B 2 Tbsp. chopped fresh dill b B 2 Tbsp. chopped dill pickles b B 1 Tbsp. chopped capers b B 2 tsp. SURPRISING NEW WAYS TO LOVE THE SOUTH'S FAVORITE CONDIMENT I have a confession to make: I never liked mayo. [Extracted from the article]

Add remaining vodka sauce mixture, cooked spaghetti, and 1 cup fontina; toss gently with tongs until pasta is evenly coated. Add enchilada sauce, adobo sauce, and salt; bring to a simmer over medium-high. ACTIVE TIME B 20 MINUTES b TOTAL TIME B 30 MINUTES b SERVES B 4 b Vegan Gluten-Free Quick Cooking Whole-Grain Make Ahead 1 10-oz. pkg. fresh butternut squash, cut into ¾-in. cubes 4 parsnips, peeled and cut into ¾-in. cubes (about 2 cups) 8 oz. [Extracted from the article]

Combine 2/3 cup corn, beans, pork, salt, cumin, 1 ½ cups cheese, and ½ cup salsa in a large bowl. FRENCH ONION CASSEROLE ACTIVE TIME B 35 MINUTES b TOTAL TIME B 1 HOUR b SERVES B 8 b Cooking spray 3 Tbsp. olive oil 2 large sweet onions, thinly sliced (about 7 cups) 1 ½ tsp. kosher salt, divided 2 tsp. apple cider vinegar 2 ½ cups heavy cream 2 cups unsalted vegetable stock 1 16-oz. pkg. penne rigate or ziti pasta 1 ½ Tbsp. Worcestershire sauce 1/8 tsp. ground nutmeg 1 medium clove garlic, grated 12 oz. aged Gruyère cheese, shredded (about 3 cups), divided 4 oz. sharp white Cheddar cheese, shredded (about 1 cup), divided 1 Tbsp. fresh thyme leaves B PREHEAT b oven to 350°F with 1 rack in center of oven and 1 rack 6 inches from heat. B TOP b chiles with remaining ¼ cup salsa, ½ cup cheese, and corn. Top with remaining ½ cup cheese and 1½ cups potato tots. [Extracted from the article]

Serve topped with reserved bacon and remaining ¼ cup cheese and 2 tablespoons parsley. Gruyère cheese, shredded (about 1 cup) ¼ cup chopped fresh chives, divided Cooking spray 2 cups torn watercress B PREHEAT b oven to 200°F. Inside the pretty, blush-red pomegranate are some real gems - the sweet-tart, juicy-crunchy seeds (a.k.a. arils). B MEANWHILE, b combine rice, 1 cup coconut milk, 1 cup water, and remaining 1 teaspoon salt in a medium saucepan. [Extracted from the article]

Sprinkle remaining 1/3 cup Gouda mixture evenly over top pastry, pressing with palms of hands to bind cheese to pastry. The Kitchen SOUTHERN COOKING AT ITS BEST The Kitchen PARTY TIME Creamy Spinach-Ricotta Crostini This bright green ricotta spread is a tasty match for prosciutto. ACTIVE 15 MIN. - TOTAL 50 MIN. SERVES 12 4 medium scallions (about 3¼ oz. total) 8 oz. cream cheese, at room temperature ¾ cup mayonnaise 1/3 cup sour cream 1 tsp. kosher salt 2 tsp. Gruyère cheese, shredded (about ½ cup), divided 2 oz. aged white Cheddar cheese, shredded (about ½ cup), divided ½ cup half-and-half ½ cup unsalted butter 1 cup all-purpose flour ¾ tsp. kosher salt 1/8 tsp. ground nutmeg 4 large eggs 3 slices bacon, cooked and finely chopped (about ¼ cup) 1. [Extracted from the article]

The article discusses that Kale is a nutritional powerhouse, providing vitamins A, C, and K along with minerals such as manganese, copper, and calcium. Topics discussed include Hot sausage and fire- roasted tomatoes give this bowl a kick; and it gets a nutty- sweet flavor when roasted that's turned up a notch when you preheat the pan, which deepens color and caramelization.

Top eggplant with tomato slices; season with remaining ¼ teaspoon salt. B BRING b 3 cups water, 1 cup half-and-half, and 1 ¼ teaspoons salt to a boil in a medium saucepan over high. Stir in carrots, celery, chiles, sugar, allspice, short ribs, and remaining 1 teaspoon salt. [Extracted from the article]

Parmesan cheese, divided 2 Tbsp. unsalted butter, divided 1 ½ cups marinara sauce 1/3 cup (2 2/3 oz.) Whisk remaining 1 tablespoon each soy sauce and sesame oil, 3 tablespoons vinegar, and ½ tablespoon honey in a large bowl; add cucumbers and toss to coat. EASY DINNER 1 Sriracha Pork Chops With Smashed Cucumbers ACTIVE TIME B 45 MINUTES b TOTAL TIME B 45 MINUTES b SERVES B 4 b Gluten-Free 1 ½ Tbsp. sriracha ¼ cup low-sodium soy sauce or tamari, divided ¼ cup toasted sesame oil, divided 5 Tbsp. unseasoned rice vinegar, divided 2 Tbsp. honey, divided 4 10-oz., 1-in.-thick bone-in pork chops 6 Persian cucumbers, halved lengthwise and seeds scooped out Neutral oil, for grill grates 1 Tbsp. sesame seeds B WHISK b sriracha, 3 tablespoons each soy sauce and sesame oil, 2 tablespoons vinegar, and 1 ½ tablespoons honey in a small bowl. [Extracted from the article]

The Kitchen Chicken-and-Quinoa Salad with Pepper Jelly Dressing ACTIVE 15 MIN. - TOTAL 15 MIN. SERVES 4 1 medium bunch scallions ¼ cup fresh orange juice (from 1 medium orange) 3 Tbsp. red pepper jelly ½ tsp. black pepper 1 tsp. kosher salt, divided ¼ cup extra-virgin olive oil 3 cups cooked, cooled quinoa 4 oz. fresh sugar snap peas, thinly sliced (1 1/2 cups) 4 small radishes, sliced (1 cup) 4 oz. feta cheese, crumbled (about 1 cup) 2 Tbsp. chopped fresh mint, divided 2 cups shredded rotisserie chicken 1. Whisk together sugar, 1/2 cup of the vinegar, and 1/4 cup of the oil in a small bowl. Fried Chicken Salad with Basil-Buttermilk Dressing ACTIVE 10 MIN. - TOTAL 10 MIN. SERVES 4 1 cup chopped fresh basil ½ cup mayonnaise 1/3 cup whole buttermilk 1 medium garlic clove, coarsely chopped (1 tsp.) ½ tsp. granulated sugar ½ tsp. onion powder 1 tsp. kosher salt, divided 6 cups packed mixed greens (8 oz.) Louisiana-style hot sauce (such as Crystal) ½ tsp. black pepper ½ tsp. kosher salt, divided 1/3 cup extra-virgin olive oil 1 (16-oz.). [Extracted from the article]

The Kitchen SUPPERTIME Collard Salad with Chicken, Bell Pepper, and Roasted Squash ACTIVE 20 MIN. - TOTAL 35 MIN. SERVES 4 1 medium (2 1/2-lb.) butternut squash, peeled, seeded, and cubed (7 cups) 1 medium-size red bell pepper, thinly sliced (1 1/4 cups) 2 medium shallots, sliced (1/2 cup) ¼ cup olive oil, divided 1 ½ tsp. kosher salt, divided 1 Tbsp. Champagne vinegar ¼ tsp. pure maple syrup 1 lb. fresh collard greens, stemmed and thinly sliced (about 9 cups) 2 cups coarsely shredded rotisserie chicken breast (from 1 rotisserie chicken) 2 oz. feta cheese, crumbled (about ½ cup) 1/3 cup roasted salted pumpkin seed kernels (pepitas) 1. Can crushed San Marzano plum tomatoes ¼ cup heavy whipping cream 2 oz. pecorino Romano cheese, grated (about 1/2 cup), divided ¼ cup small fresh basil leaves 1. Container vegetable stock ½ cup half-and-half, divided 2 tsp. apple cider vinegar, divided ¼ cup plain whole-milk Greek yogurt ½ tsp. pure maple syrup ½ cup chopped salted pistachios 1. [Extracted from the article]

Sprinkle tzatziki and falafel with remaining 1 tablespoon dill and more mint. Place cilantro, onion, chile, 6 tablespoons dill, remaining 3 tablespoons mint, and remaining garlic clove in food processor. Stir together yogurt, cucumber, lemon zest and juice, 1 tablespoon oil, 1 tablespoon dill, 1 tablespoon mint, and ¼ teaspoon salt in a medium bowl. [Extracted from the article]

EASY PUMPKIN BREAD B Whisk 3 cups all-purpose flour, 1½ tsp. pumpkin pie spice, 1¼ tsp. baking soda, 1 tsp. kosher salt, and ¾ tsp. baking powder in a large bowl. Stir together flour, butter, pepitas, pumpkin pie spice, salt, ¼ cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread 2 cups cream cheese mixture over bread; sprinkle with ½ cup pepita streusel. [Extracted from the article]

Remove skillet from oven and quickly swirl to coat pan with butter. ACTIVE TIME B 30 MINUTES b TOTAL TIME B 30 MINUTES b SERVES B 4 b ½ cup all-purpose flour ½ cup whole milk ½ tsp. almond extract or 1 tsp. pure vanilla extract ½ tsp. kosher salt 3 large eggs 3 ½ Tbsp. granulated sugar, divided 3 Tbsp. unsalted butter, cut into 6 pieces ½ cup heavy cream ¼ cup lemon curd (such as Bonne Maman) ½ cup fresh raspberries 2 Tbsp. toasted sliced almonds Lemon zest, for topping B PLACE b a 10-inch oven-safe skillet in oven with rack in lower third position. This pretty, golden puff of a pancake will outshine Mom at this year's Mother's Day brunch. [Extracted from the article]