Heat a large skillet to medium-high. Add olive oil, squash, and Brussels sprouts. Cool stirring occasionally until vegetables begin to brown around the edges. Add water and cook until water is gone.

Craving a taste of fall without the inevitable pumpkin spice flavored sugar crash? Say no more. Introducing Wendy’s Harvest Chicken Salad, the first fall salad to debut on its leafy lineup. Seasonally ...

1.To make the vinaigrette, combine the vinaigrette ingredients in an 8 ounce mason jar. Seal and shake until well combined. Place in the refrigerator. 2.To make the salad, in a large salad bowl, ...

Heat the broth, tomatoes, zucchini, carrot, peas, onion and black pepper in a 1 1/2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the ...