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cooking.nytimes.com
This salad was a big surprise It is so simple I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting
www.allrecipes.com
The Instant Pot® makes these beef-stuffed bell peppers easier from start to finish so you can get dinner ready in a hurry.
cooking.nytimes.com
The “escabeche” here refers to the acidic vinaigrette for this very easy, refreshing salad This meal is built to take care of leftover meat and vegetables Simply toss everything together and dress it
www.delish.com
Because "zoodles" are so hot right now—and you don't need a Spiralizer to make them!
www.allrecipes.com
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts--just pour them frozen from the bag onto the baking sheet, season, and roast.
www.simplyrecipes.com
Turkey breast, butterflied, rolled with prosciutto, chard, pine nut stuffing, and roasted. Perfect for holiday meal!
www.allrecipes.com
Frittatas are a hearty and satisfying egg dish that can be filled with almost anything. This one includes sweet and hot peppers, potatoes, and bacon.
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A twist on the original shepherd's pie using ground turkey in place of beef.
www.foodnetwork.com
Get Roasted Vegetable Pasta Recipe from Food Network
www.foodnetwork.com
Get Salmon with Sweet and Spicy Rub Recipe from Food Network
www.allrecipes.com
This stir-fried rice is filled with bacon and chicken for a different take on a classic Asian-style side dish.
www.simplyrecipes.com
Edamame meets avocado in this lightened-up dip recipe. Serve it as a party snack with pita chips or veggies, and save the leftover to spread on your sandwich the next day!