Search Results (2,128 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
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White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistible garlicky broth.
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This is my Brazilian mother's recipe for lasagna. She used ground beef in the sauce and filling and I added the artichokes to the recipe because I love them...
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This super-simple, quick-and-easy side dish idea helps keep the carbs at bay while serving up cauliflower, spinach, and creamy Swiss cheese.
Ingredients: cauliflower, spinach, butter, salt, cheese
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This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
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When you need quick and creamy comfort, add cooked chicken, mushrooms and mixed vegetables to a ready-made Alfredo sauce and serve over hot fettuccini.
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The pasta fagioli recipe is a southern Italian, Old World style soup. This type of Italian cooking has been going on for over a thousand years, standing the test...
Ingredients: beans, gemelli, spinach, onion, cloves
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Chopped spinach and cream cheese are blended together and baked under a bread crumb crust in this easy-to-prepare side dish serving six.