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Garlic scapes and spinach add a new twist to the traditional pesto recipe. Stir into pasta, spread on a sandwich, or mix into a dip for extra color and garlic flavor.
Garlic scapes and spinach add a new twist to the traditional pesto recipe. Stir into pasta, spread on a sandwich, or mix into a dip for extra color and garlic flavor.
www.allrecipes.com
This is an easy way to make a delicious asparagus side dish, it's simply addicting!
This is an easy way to make a delicious asparagus side dish, it's simply addicting!
www.foodnetwork.com
Get Linguine with Red Clam Sauce Recipe from Food Network
Get Linguine with Red Clam Sauce Recipe from Food Network
Ingredients:
linguine, olive oil, cloves, anchovy, red pepper flakes, oregano, dry white wine, san marzano, littleneck clams, clams, parsley
cooking.nytimes.com
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
The beauty of a Frito is in its simplicity: a little cornmeal, lots of salt, not much else.
Ingredients:
salt plus, vegetable oil
www.delish.com
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
Ingredients:
olive oil, onion, garlic, red pepper flakes, oregano, san marzano, spaghetti, parmesan cheese, basil
www.foodnetwork.com
Get Saffron Rice Salad Recipe from Food Network
Get Saffron Rice Salad Recipe from Food Network
Ingredients:
olive oil, spanish onion, cloves, white rice, water, saffron threads, asparagus, red pepper, yellow pepper, olives, herbs, sherry vinegar
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Grilled corn and poblano chile peppers are tossed with avocado and red onion in a quick lime and chipotle dressing in this tasty summer salad.
Grilled corn and poblano chile peppers are tossed with avocado and red onion in a quick lime and chipotle dressing in this tasty summer salad.
Ingredients:
corn, poblano chile, olive oil, fruit, chipotle peppers, salt, avocado, cilantro, red onion
www.chowhound.com
This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...
Ingredients:
onion, cloves, olive oil, oregano, red wine vinegar, capers, tomatoes, olives, pecorino romano
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
Ingredients:
champagne vinegar, balsamic vinegar, lemon juice, garlic, dijon mustard, walnut oil, olive oil, lettuces, crisp, walnuts, blue cheese, parsley
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Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.
Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.
cooking.nytimes.com
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
Ingredients:
beets, olive oil, salt, bulgur wheat, red wine vinegar, dijon mustard, canola oil, dill, parsley
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
porcini mushrooms, italian sausages, onion, cloves, olive oil, thyme leaves, tomatoes, dry red wine, mushrooms