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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tempeh sauteed with curry powder and wilted kale is a great meal that you can top with sea salt and goat cheese.
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A refreshing dessert or snack of fresh summer berries with a hint of fresh fennel. Serve with cream if desired.
cooking.nytimes.com
The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior with a charred exterior If they’re too thin, they’ll just burn.
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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Get Frozen Fruit Sparkling Water Recipe from Food Network
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These paleo kale chips are coated in coconut oil and garlic salt for a quick and easy snack for kids and adults.
Ingredients: kale, coconut oil, garlic salt
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Get Bibb and Arugula Salad with Raspberry Vinaigrette Recipe from Food Network
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With a warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way