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Soft cooked eggs are cooked with tomatoes and zucchini in this colorful and hearty dish.
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Get Vegan Lentil Burgers Recipe from Food Network
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A recipe for citrus-marinated sea scallops with Swiss chard and dill-caviar cream
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.
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This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Long-cooked vegetables fall firmly into the “ugly but good” camp of the Tuscan cucina povera, where flavor far outshines looks The beans will change from firm and bright to limp and gray But right around the two-hour mark, they'll transform again, into a dark, tangled mess, soft but defined
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.