Search Results (822 found)
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Sunflower seeds and pumpkin seeds add crunch to these bite-size peanut butter balls that are a satisfying sweet snack between meals.
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Oats mixed with peanut butter, honey, and milk are topped with walnuts and cranberries then chilled overnight in this easy breakfast recipe.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried apricots are a great addition to this holiday favorite!
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A simple version of Irish soda bread with raisins is baked in a cast iron skillet. This is a vintage recipe handed down through the family.
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Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
cooking.nytimes.com
A bright favorite of summer, cherry tomatoes get an unorthodox treatment here Instead of being served plain or as part of a salad, they are tossed with salt and pepper and skewered and grilled until slightly soft and a bit blistered The tomatoes are then dressed in cool yogurt with mint and golden raisins and spiced with curry powder
www.chowhound.com
This Arugula pesto recipe has a gourmet surprise. A touch golden raisins to create a sweet off set to the rich full flavor of the gorgonzola cheese. A Foodie...