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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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This creamy carbonara made with dairy-free coconut milk, fresh oyster mushrooms, bell peppers, and a hint of basil is a great vegan dish.
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Grilled corn and edamame are tossed in a simple vinaigrette that makes a delightful succotash salad for summer evenings.
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Poaching catfish with tomatoes, white wine, and vegetables is a nice alternative to deep frying. Great if you don't care for that sometimes overpowering catfish taste. For a stronger fish flavor, try making the sauce separately and serving over grilled catfish!
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This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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Quinoa veggie burgers topped with a homemade tahini sauce are a quick, vegetarian meal for any day of the week.
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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Habanero chili peppers heat up this sensational barbecue sauce for a dynamite chicken wing dish.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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In about 10 minutes, you can dish up this hot, wholesome egg breakfast, which features seasoned cream cheese and sauteed mushrooms.
Ingredients: olive oil, mushrooms, eggs, chive
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Summer squash are coated in cornbread mix and pan-fried for a quick and easy way to get kids to eat their veggies.