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cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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Give us all of the veggies.
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Get Quick Greens Recipe from Food Network
Ingredients: olive oil, onion, cloves, collard
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For those who love to do it themselves, here's a terrific recipe for genuine baked beans - and it's so easy to make! Soak white beans and then pop them into your slow cooker with ham hocks, onion, brown sugar, maple syrup, ketchup and mustard.
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We're thinking outside the bun.
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Delicious and fresh tasting- Roasted red pepper filling stuffed in cucumbers for a fresh- clean and deliberate mouth explosion For a delicious low cost Vegan...
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If you have butter, onion, salt, chicken broth, and rice, you have all the makings for this simple side dish, so try it at your next dinner!
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
cooking.nytimes.com
There are so many ways to enjoy this sauce You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
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Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.
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Serve with a hunk of Texas-sized cornbread.