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Celery finally takes center stage with this creamless soup.
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What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
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This sophisticated salad of fresh pears, pecans, and Italian greens tossed with Italian dressing can be made in minutes to accompany fall meals.
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Enoki mushrooms float through this soup made thick by blending spinach, zucchini, and potatoes.
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A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
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Don't let the strange-looking root vegetable fool you; celery root makes for an incredibly flavorful addition to a typical potato mash.
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Lemon zest and grated ginger add a brightness and subtle spice to these sweet snacks.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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This savory, well balanced risotto with dried chanterelles and Gorgonzola cheese works well as a main course.
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A recipe for puréed broccoli soup with plenty of sharp cheddar cheese and sour cream stirred in at the end.
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Shiitake mushrooms and pancetta give this light soup richness and depth.