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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
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Raw organic hummus. A treat from traditionally cooked hummus and causes very little gas because all the enzymes are still there. When I serve this I make a depression in the middle and fill it with olive oil. Serve with pita bread, carrot or celery sticks, or small romaine leaves.
cooking.nytimes.com
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
www.delish.com
Top the granita with a hefty portion of whipped cream; youll need the mild sweetness of the cream to balance the strong espresso. If youre cutting down on caffeine, you can use decaffeinated espresso beans instead of regular. Servings: M
www.chowhound.com
A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
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Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!