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Shredded green plantains are shaped into patties, then fried until crisp. Serve these "little spiders" as a snack or side dish.
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Orzo rice pilaf marries pasta and wild rice for a wild ride of a side dish dotted with green peas and mouthwatering onions sauteed in butter.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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Available in a wealth of sizes and colors (yellow, orange, zebra striped) heirloom tomatoes are one of the glories of summer. Splash them with a double dose of bright vinegars, and they'll really shine.
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This is an evolution of classic vinegar-based German potato salads, lightened with fresh herbs, and with green beans for texture and variety. It can be eaten...
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
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Get Smokey the Salmon (Smoked Salmon Scramble) Recipe from Food Network
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Use ripe avocado instead of mayonnaise to make these green-tinted deviled eggs with a mild, nutty flavor.