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Get Mexican Quinoa Breakfast Bowl Recipe from Food Network
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Mexican-inspired ingredients like cilantro and avocado flavor a cold tomato and shrimp soup. Garnish with diced avocado and tomato and serve with croutons.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic turkey sandwich gets a healthy update with slices of fresh green avocado.
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Mouthwatering sandwiches of grilled chicken, caramelized onion, provolone and avocado, on a toasted bun.
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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This easy quick bread gets plenty of flavor from sun-dried tomatoes, Cheddar cheese, onion, garlic and herbs.
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Get Butternut Squash Risotto Recipe from Food Network
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.