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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
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A dressing of orange juice, piquillo peppers, and olive oil lends a decidedly Spanish flair.
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Take this salad to work and make your coworkers jealous! Marinated grilled chicken breast is tossed with mango, black beans, and jicama in a sweet and tangy dressing.
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A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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Why buy frozen meatballs and bottled BBQ sauce, when you can make them from scratch? Try these tangy BBQ meatball sliders as a great Game Day snack or appetizer.
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Sauteed tempeh, bulgur, and roasted vegetables are topped with a homemade orange-curry dressing and pepitas in this vegetarian Buddha bowl.
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The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.