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This vegan tomato soup is made from scratch with 2 types of tomatoes, regular and cherry tomatoes, olive oil, and garlic. It tastes best in summer when tomatoes are in season.
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
www.delish.com
Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
cooking.nytimes.com
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.
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Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.
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This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.
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Get Roasted Winter Vegetables with Rosemary and Calamata Olives Recipe from Food Network
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Get Beef Short Ribs Recipe from Food Network