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cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
www.allrecipes.com
A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
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Get Tagliatelle with Bacon, Burst Cherry Tomatoes and Arugula Recipe from Food Network
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Basmati rice enhanced with the flavors of jeera (cumin), garam masala, mixed vegetables and onions.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Cooked rice fried with egg, bacon, peas, carrots and frozen mixed vegetables.
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Get Minted Fruit Salad Recipe from Food Network
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
www.delish.com
Instead of toasting walnuts in the oven, use a grill: Wrap the nuts in foil before placing them in the coals or on the grate.
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Parsnips, celery root, rutabaga, and carrots are oven-roasted in olive oil, garlic, and rosemary to make this healthy root vegetable meal.
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With so much flavor coming from peppers, garlic, eggplant and Morningstar Farms® Grillers® Original, who needs a bun?
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Get Rau Cai Chua: Pickled Vegetables Recipe from Food Network