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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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This Broccoli Salad is made with blanched fresh broccoli tossed with toasted almonds, bacon and peas, topped with a homemade honey vinegar dressing. It's a go-to potluck salad for summer cookouts and picnics!
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Roasting the red peppers and lacing them with balsamic vinegar gives an appealing touch of sweetness to the dressing; its a real winner. Try it on its own over grilled chicken or shellfish.
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A Southern rice and beans classic, Hoppin' John is eaten on New Year's Day for good luck -- the black eyed peas symbolize coins and the green color of the collards stand for the color of money.
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Get Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas Recipe from Food Network
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Get Lamb Chops and Early Spring Salad and Mashed Garlic-Mint Peas-n-Potatoes Recipe from Food Network
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Quinoa fried rice is made just like traditional fried rice with eggs, veggies, and a soy sauce-based sauce but uses cooked quinoa instead of rice.
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Proof there's nothing cauliflower can't do.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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Get Healthy Farro Fried "Rice" Recipe from Food Network
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Get Tabbouleh and Chick Pea Salad Recipe from Food Network