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Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
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In this quick and easy cheese-lover's casserole, Cheddar, mozzarella, Parmesan, and feta combine with tomatoes and herbs. Both children and adults love it!
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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A healthy grilled vegetable pasta salad recipe.
cooking.nytimes.com
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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One hour in the refrigerator allows for 'mingling' time between cilantro, jalapeno, cactus and other uniquely South-of-the-border ingredients.
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Spaghetti squash is roasted and served with sausage and a tomato sauce in this recipe for a delicious paleo-friendly meal.
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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Orzo Recipe from Food Network
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Green tomatoes and bell peppers are boiled together with just the right balance of sweet and tart, creating a versatile and tasty relish.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.