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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.
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Chicken breast marinade, made with soy sauce, honey, and plum wine, is a sweet and savory way to flavor grilled chicken.
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Creamy Ziti Florentine is a good weeknight recipe to have in your back pocket. Made with spinach, green onions, lemon, and ricotta cheese. Quick and easy stove-top recipe!
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.