Search Results (3,166 found)
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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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Get Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE" Recipe from Food Network
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The Dunkadelic Big Dance Honey BBQ Wings are a sky-high, super-fly, slam-dunk for the NCAA Tournament. Let the "March Madness" begin.
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Grilled lemons add a smoky tartness to a butter sauce made to enjoy with grilled salmon. A touch of dill adds a fresh, clean finish.
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A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
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.