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Sauteed shrimp scampi is served over spiralized broccoli noodles in this quick keto-friendly weeknight recipe.
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This hearty alternative to pasta uses roasted spaghetti squash as 'noodles' and tops them goat cheese and sauteed asparagus.
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This recipe uses crushed red pepper for a bit of Louisiana heat in a pasta dish with shrimp, asparagus, and red bell pepper.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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Fried eggplant slices, topped with sliced tomatoes and mozzarella, are baked until bubbling and drizzled with a garlic, basil, and anchovy-infused olive oil. This dish can be served warm or cold.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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Seared scallops get a double helping of flavor here with a quick, balsamic-tomato pan sauce and a creamy, piquant avocado salsa.
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.