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Homemade raspberry and habanero pepper jam are a perfect duo of sweet and spicy and pair well with a block of cream cheese and crackers.
cooking.nytimes.com
Green garlic is harvested while still immature, before the bulb has a chance to fully develop the cloves we know so well It looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting You can use both the white and green tender green parts of the stalk, trimming away any yellowing or woody parts near the top
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These Greek-inspired shrimp wraps with olives and feta cheese are served in romaine lettuce leaves, making them a good choice for a low-carb meal.
www.delish.com
Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms.
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A simple recipe for spicy Thai pickles made with cucumbers, vinegar, shallots, and Thai chiles to serve with chicken satay and peanut sauce.
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With a warm sherry vinaigrette, spinach, pumpkin seeds, shallots, and ricotta salata.
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Try this avocado, vanilla yogurt, and honey smoothie in the summer for a refreshing treat.
Ingredients: avocado, milk, vanilla yogurt, honey, ice
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A healthy vegetarian fajitas recipe, with green onions, zucchini, pinto beans, and poblano peppers.
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Combine potatoes, Brussels sprouts, rainbow carrots, cauliflower, red beets, and shallots in this colorful and delicious roasted vegetable side dish.
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This chocolate fudge made with evaporated milk and butter is flavored with cherry gelatin and speckled with maraschino cherries
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Zucchini and yellow squash mixed with milk, cheese, and buttery crackers are baked until bubbly and golden in this summery gratin recipe.