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cooking.nytimes.com
This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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Easy dip recipes don't come much easier than this one! Canned corn and chopped green chilies are baked in a mixture of cheeses and mayonnaise for a quick and tasty appetizer dip.
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Get Olive Burger Recipe from Food Network
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Cauliflower, olives, and pimento peppers mingle in this muffuletta-inspired salad that's a refreshing make-ahead option for a picnic.
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I came up with this recipe for a Cooties bento as part of my homework in the Bento Summer School. This is special because bentos and charabens (Character bentos...
Ingredients: egg, lettuce, green olives, seaweed
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!
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An easy pizza made with a biscuit crust, ground beef, pepperoni, pizza sauce, and your favorite pizza toppings. A favorite with kids.
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This creamy and delicious frozen yogurt has a subtle hint of vanilla. Try this for an easy summer dessert with mixed berries.
Ingredients: greek yogurt, sugar, vanilla
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Roast healthy kale with extra-virgin olive oil and garlic until it's crunchy for an alternative to packaged, dehydrated veggie chips.
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A classic eggplant dip with a perfect balance of seasonings, Chef John's Baba Ghanoush is great for a summer party. Serve with pita chips and fresh veggies.