Search Results (1,493 found)
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Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.
cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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A vegetarian recipe for the grill made with red bell peppers stuffed with Israeli couscous, fontina cheese, zucchini, onion, Parmesan, and basil.
cooking.nytimes.com
Garlic soup is a dish that you can turn to when you think the cupboards are bare It makes a soothing, satisfying meal The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
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If you are a fan of ginger and garlic, then this chicken and glass noodle soup is for you!
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Light and delicate vegetarian pasta entree that's easy!
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Black rice is folded together with prawns and zucchini in this authentic Italian dish called Riso Venere ai Gamberetti e Zucchini.
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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These quick and easy gluten-free stuffed zucchini blossoms are filled with mozzarella and Parmesan cheese and fried in a rice flour batter.