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Get Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese Recipe from Food Network
Ingredients: arugula, olive oil, lemon
cooking.nytimes.com
The star of this pesto is the garlic plant’s underappreciated second offering: the fleeting garlic scape The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts The seeds are a fraction of the cost and do the job just as well
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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Get Cilantro Pesto Recipe from Food Network
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This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A comforting, healthy Mediterranean fish stew recipe with clams, white fish, leeks, and fennel.
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This is the vegetarian lasagna you've been searching for.
cooking.nytimes.com
Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it
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Tender white beans and artichoke hearts get a refreshing lift from sweet bell peppers, crisp red onions, olives, parsley, mint and basil. A simple dressing of olive oil and wine vinegar bring the flavors to life.
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In this eggplant Parmesan recipe, we bread the eggplant, then arrange it over a bed of Basic Tomato Sauce and layer it with basil leaves and mozzarella.
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The brown sugar, marshmallows, and oatmeal streusel give this sweet potato casserole a taste similar to sweet potato pie.
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network