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In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes But I find this pretty irresistible, a sort of vegan picadillo
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Get Shredded Chicken and Tomatillo Tacos with Queso Fresco Recipe from Food Network
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This creamy seafood pasta made with leeks, salmon, and crème fraiche is a quick weeknight meal and perfect for two.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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Red and white quinoa are tossed with red onions, bell peppers, and a lime dressing for a refreshing summer salad. Bring to your next summer barbeque!
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This appetizer was created for a menu one night, and those that ordered came back and asked for it on nights it was not being offered.
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Chipotle chile peppers add a delicious smoky and spicy flavor depth to this dish that is both warming and satisfying.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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Per serving: 122 calories; 3 g protein; 10 g fat; 6 g carb; 1 g fiber.
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Strawberries and raspberries add a fruity and colorful touch to the classic mojito recipe that you can enjoy on your own front porch.