Search Results (2,377 found)
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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Spring greens are blended with banana, pear, walnuts, and grapes in this energy elixir smoothie that is quick and easy to put together.
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This chocolate hemp protein shake tastes great and is the perfect pick-me-up after a workout.
Ingredients: water, banana, hemp seeds, dates, cocoa
cooking.nytimes.com
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper But it’s deceptively easy
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This refreshing summer smoothie made with blueberries, cucumber, and vanilla yogurt will have you feeling super!
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Adding butternut squash and spices is a lovely way to jazz up rice.
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Amanda Frederickson's recipe for Acorn Squash Soup.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.
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A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.