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Zucchini, onions, and bell peppers are simmered in a tomato-based sauce creating a zucchini "ratatouille"; serve alongside polenta.
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This dish demonstrates the affinity between shrimp and Heinz tomato ketchup.
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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A lighter version of a Spanish favorite.
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A quick stir-fry recipe of tofu and snow peas with a little spice from red pepper flakes.
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Spinach is topped with peppers, mushrooms and steak in this recipe.
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Get Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Recipe from Food Network
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Make low-fat ground turkey burritos for a juicy, delicious on-the-go dinner that's perfect for sneaking in vegetables and fooling your kids.
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Lentils are blended with a coconut and rice milk blend, and seasoned with curry. Serve this yummy soup with rice!