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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
www.simplyrecipes.com
Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.
www.delish.com
Impress your brunch guests with this fancy-looking (but quickly prepared!) omelet roulade made with Oscar Mayer® Bacon.
www.delish.com
Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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Birria is a Mexican stew made with blended chile peppers simmered with beef stew meat. Garnish with cilantro, lime, and onion.
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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Lots of interesting stuff in this marinated zucchini salad. Onion soup mix, white wine vinegar, apple cider vinegar, chopped veggies, sliced zucchini, and time in the fridge to mingle and chill. Six generous servings.
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A spicy Sriracha ceviche recipe with scallops, tilapia, and halibut.
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.