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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
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I wanted to use up my bounty of veggies from the garden and came up with this concoction.
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This 4-ingredient recipe uses sourdough starter to make a partially baked pizza crust you can top with your favorite sauce and toppings.
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All you need for this is olive oil, Canadian steak seasoning, meat tenderizer, and a grill. The steak gets a 20-minute marinade before cooking.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl in this Buddha bowl recipe.
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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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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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Replace chicken with seitan for this vegetarian take on chicken piccata. We promise it's just as delicious, and it's super quick and easy to make.
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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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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.