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cooking.nytimes.com
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Get Chicken, Avocado Cream and Quinoa Salad-in-a-Jar Recipe from Food Network
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In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France.
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Proof that quinoa salads are anything but boring: This recipe, loaded with sweet roasted squash, kale, and feta, is a total flavor bomb.
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These Brussels sprouts will blow any salad out of the water.
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Blue Claw Crabs caught in Aug or Sept. or go out and buy number #1 Jimmies (Males).
Ingredients: olive oil, white wine
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A twist on traditional sangria uses peach schnapps, white Zinfandel wine, and pineapple juice poured over frozen peaches and grapes creating a refreshing peach sangria.
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Get Pickled Jalapenos and Carrots Recipe from Food Network
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These slow-roasted whole pecans coated in an egg white and sugar glaze spiced with cinnamon make a wonderful snack for any occasion.
Ingredients: egg white, water, pecan, sugar, salt, cinnamon
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Get Vanilla Almonds Recipe from Food Network
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A simple chocolate candy recipe made with coffee beans and speckled with white chocolate, great for giving at Christmas!