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Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.
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A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
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Rich, slightly crunchy dropped cookies bursting with macadamia nuts and white chocolate chunks.
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Soft, golden cookies packed with white chocolate chips, macadamia nuts, and coconut.
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Deep, dark, dense chocolate brownies have buttery chunks of macadamia nuts.
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Roasting gives broccoli a nutty flavor and the ancho butter gives it a kick.
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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Get Macadamia Crusted Chicken Medallions Recipe from Food Network
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Oats, dates, apricots and mixed nuts make these breakfast bars a hearty start to any day. Add other fruits and nuts to make it your own.