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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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A rich pasta sauce with Italian sausage, sliced onions, spinach, and mushrooms is spooned onto split chunks of crusty bread for a hearty lunch or dinner.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Make a deliciously creamy cheese dip in your slow cooker crock with cream cheese and tomatoes with diced chiles for a little spice.
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Smoked salmon pinwheels with a dill cream cheese are fun and easy to prepare and are great for lunch or potlucks.
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Sauteed pork is served with crisp sliced pear and walnuts over a bed of fresh spinach and drizzled with balsamic vinaigrette.
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This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
www.simplyrecipes.com
Baby bok choy, stir fried with sliced yellow bell peppers, green onions, and sesame oil.