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Get Ratatouille Skillet Eggs Recipe from Food Network
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Perfect for a Mother's Day brunch, this frittata showcases fresh spring veggies, potatoes, and cheese. Cook the potatoes before you start.
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This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful raw pad Thai uses zucchini strips as noodles and is coated in an almond butter-based sauce.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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Minestrone soup made with tortellini, Italian sausage, and plenty of vegetables is a warm and comforting soup for a cold day.
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This simple and hearty lemon pepper pasta with chicken and vegetables will quickly become a weeknight favorite.
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Marinated beef cubes and fresh vegetables are portioned and frozen for later. When you're ready, thaw a few bags in the morning, and assemble the skewers while the grill is heating. You'll be home from work and eating dinner in no time!