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Get Spinach and Feta Frittata Recipe from Food Network
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At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
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Stuffed red bell peppers made with quinoa, black beans, and spinach are a colorful, whole-grain side dish.
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Get Mexican Lasagna Recipe from Food Network
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Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!
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A twist on classic chicken noodle, with Asian spices, rice noodles, mushrooms, kale and bean sprouts.
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This layered salad made with corn, red bell pepper, hummus, carrots, and Cheddar cheese is a vegetarian, healthier version of 7-layer dip.
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I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
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This is an elegantly simple way to cook tuna that any restaurant would be jealous of!
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Corn is baked with cream cheese, evaporated milk and pickled jalapeno peppers. This recipe calls for 1 jalapeno pepper; use more or less according to your taste.