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This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.
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You and your family won't miss the dairy or eggs in these vegan banana muffins made with coconut milk and plenty of bananas.
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Your kids will love these simple honey garlic chicken wraps filled with rice and raw carrots that are quick and easy to make on a weeknight.
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Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.
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Cute mini-quiches contain spinach, imitation crab, and 3 different cheeses. Serve them warm topped with sour cream and salsa or just grab a couple for an easy, portable breakfast.
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Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and topped with goat cheese in this rich soup.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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Get Caramelized Onion Sweet Potato Salad Recipe from Food Network
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Recipe for Sauteed Chicken with Lemon, White Wine and Rosemary, as seen in the April 2006 issue of 'O, The Oprah Magazine.'