Search Results (1,921 found)
cooking.nytimes.com
Here’s a great way to pack a lot of nutrients into a sandwich If you use frozen artichoke hearts, the panini are quickly assembled.
cooking.nytimes.com
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog While Ms Forte loves whole roasted brussels sprouts, she knows many people don’t like the woodsy center
www.delish.com
Don't think twice about the urge to skip takeout. This curry is too easy to pass up.
www.allrecipes.com
Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
www.allrecipes.com
A lovely and colorful pasta dish combines chicken with garlic, mushrooms, red peppers, artichoke hearts, spinach, and basil pesto. It's easy and quick, but looks and tastes elegant and special.
www.allrecipes.com
Fresh spring asparagus, spinach, and leeks from the garden are the ideal way to enjoy this hearty soup, but it's great any time of year! Potatoes, rice, and carrots round out this creamy favorite.
www.chowhound.com
This is a super easy lunch dish loaded with fresh greens and veggies. I have eaten this, or a version of it almost every day for lunch for the past five years...
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.
www.allrecipes.com
Tender butternut squash cubes are combined with spinach and sun-dried tomatoes, sandwiched between crispy tortilla shells, then covered with enchilada sauce and a sprinkle of cheese in this restaurant recreation.
www.allrecipes.com
This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A rich, creamy sauce with bacon and tortellini pasta. Tortellini means 'little twists' in Italian and is rumored to have been shaped after Venus's navel.