Sweet, briny scallops wrapped in crispy, salty bacon perch on a platform of toast points and wear a cloak of rich, tangy lemon-butter sauce.

Tex-Mex Pasta Salad is crammed with diced chicken, Cheddar cheese, black beans, corn and peppers, coated with a zingy chili-spiced dressing, and topped with a generous jumble of diced avocado and crumbled bacon.

Chicken Paillard is a boneless chicken breast with crispy, golden skin, served on a bed of roasted red onions and green beans and topped with a silky Dijon mustard pan sauce.

This Turkey Melt Croissant is warm and cheesy, rich and buttery, a delicious and different take on the leftover turkey sandwich.

Sweet, creamy-textured, pan-seared sea scallops rest on a medley of fresh corn, red pepper, onion and smoky bacon in a silky, slightly-spicy sauce.

This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese. 

A thick slab of grilled swordfish – juicy on the inside and charred on the outside – is nestled into a crusty toasted ciabatta roll with crispy bacon, tender greens and a creamy (store bought!) Caesar dressing.

Perfect in its simplicity, this 4-ingredient salad showcases tender fresh spinach, creamy eggs and crisp bacon, dressed with a sweet and tangy maple vinaigrette.

Spirals of golden, flaky puff pastry alternate with dark green, bacon-flecked spinach and two types of cheese for a beautiful and surprisingly simple hors d’oeuvre.

A rich sauce of Parmesan and egg, shards of crisp bacon, slivers of salty prosciutto and sauteed red onion take this pasta way beyond carbonara.