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Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
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I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
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This salad is perfect for a fall day after the local produce has started disappearing from farmers markets.
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This pasta recipe combines springtime favorites artichokes and asparagus with fettuccine tossed in a loose basil-parsley pesto.
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Fresh greens are tossed with strawberries, toasted pecans, and blue cheese. A lively dressing unites all the flavors into a springtime delight!
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.
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Dress up a traditional grilled cheese sandwich with fresh mushrooms and baby spinach.
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Pear ginger salad tossed in a citrus soy dressing is a refreshing addition to parties that will quickly become a crowd favorite.
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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a hearty salad, full of variety. There 's assorted greens, meat or chicken - your choice, veggies, and a bit of garlic and onion powder to add some zip. Choose your favorite dressing and you have a nice, easy salad that 's a meal in itself.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.