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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company. Coat them with just the garlic and oil, or try one of our herb variations.
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Get Olive Oil Sorbetto with Berries and Balsamic Recipe from Food Network
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This is a fresh and creamy green salsa, sort of a cross between guacamole and salsa verde. Put it on tacos, drizzle over grilled meats, or use it as a dip with some chips.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Your lunchtime favorite: pasta-ified.
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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Avocados sliced, battered, then deep fried to a golden brown. Yum! Yum!
Ingredients: vegetable oil, flour, salt, cumin, avocado, egg