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cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweet and earthy roasted beets team up with crunchy toasted walnuts and creamy goat cheese to make a warm salad for a delightful fall lunch or side dish.
cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
www.delish.com
Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
www.chowhound.com
Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
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This is a great, hearty winter recipe with navy beans, a small piece of salt pork, turnips, and turnip greens. If you have a small army to feed, you may add a few potatoes and stalks of celery.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
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A healthy chicken and greens salad recipe. You'll need a batch of Tahini Dressing for tossing.
www.foodnetwork.com
Get Nutty Greens with Bacon and Blue Cheese Recipe from Food Network
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Get Greens with Spiced Butter and Fresh Ricotta Recipe from Food Network
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Get Angel-Hair Pasta with Shrimp and Greens Recipe from Food Network
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Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network