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cooking.nytimes.com
Vegans and non-vegans will enjoy this twist on a traditional stuffing, where quinoa replaces the bread and butternut squash, celeriac and hazelnuts add the flavors of fall Amber St Peter of Long Beach, Calif., submitted this recipe of which she says, “It’s hearty without the bread or gluten, and flavorful without a bunch of processed ingredients
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Yummy curried wild rice and squash soup.
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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An incredibly rich chocolate cake that needs no frosting.
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A delicious falafel sandwich recipe with peppers, onion, and eggplant.
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An easy hot sauce recipe that gets deep, smoky flavors from guajillo chiles, mustard seeds, and chipotles in adobo sauce.
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Sneak healthy groats into your morning eggs.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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In this recipe from the American Diabetes Association, spaghetti squash is used in place of pasta with a puttanesca-like sauce made with ground turkey, capers, tomatoes, aromatics and seasonings.
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Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish.
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Tender butternut squash cubes are combined with spinach and sun-dried tomatoes, sandwiched between crispy tortilla shells, then covered with enchilada sauce and a sprinkle of cheese in this restaurant recreation.