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Use up those cans of veggies and beans and cook up a soup so delicious that you could call it magic! This lovely tomato-based vegetable soup takes only 30 minutes to prepare.
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Packed with herbs and veggies, this terrine is spring incarnate.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John's recipe for shrimp and vegetable couscous is quick, easy, and very versatile.
cooking.nytimes.com
Once you’ve got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
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A healthy grilled vegetable pasta salad recipe.
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.
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Tender and juicy pressure cooker ribs, cooked with red onions and barbeque sauce, are so fast they're ready to devour in less than an hour.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.