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Crisp pretzels are topped with goat cheese, sliced strawberries, fresh basil, and balsamic glaze in these sweet and tangy bite-sized snacks.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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This clean and simple Persian appetizer features pita with butter, feta cheese, and fresh herbs such as basil, tarragon, and mint.
www.delish.com
This lasagna was inspired by Guy's sister, Morgan, who was the only vegetarian in their house (and was also somewhat of a lasagna leftover thief!).
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This spicy green juice cocktail is made with fresh kale, ginger, celery, cucumber, and green apples.
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Get Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling Recipe from Food Network
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
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Get Fridge Gazpacho Recipe from Food Network
www.simplyrecipes.com
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
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Get Italian Limoncello Cocktail Recipe from Food Network
Ingredients: lemon, basil, grappa, limoncello, syrup