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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.
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Cat Coras nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.
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Get Pan-Roasted Carrots with Mint and Parsley Gremolata Recipe from Food Network
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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
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Potatoes and carrots are arranged around meaty chicken thighs stuffed with a savory, cheesy filling in this elegant but easy one-pan dinner.
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Fresh lime and curry powder transform ordinary chicken and carrots into an easy, exotic dinner.
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Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.
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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
cooking.nytimes.com
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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Put a lime, some carrots, and pineapple through your juicer for a vitamin-packed morning drink.
Ingredients: lime halved, carrots, pineapple
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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.