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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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My husband and I make this every year on our wedding anniversary. It's a wonderful, decadent dish that is perfect for a special occasion especially during those...
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Rich with sour cream and cottage cheese, this molded kugel makes for a show-stopping presentation.
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This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
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Get Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.