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Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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Sesame oil adds a lovely aroma to this Chinese soup.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This simple vegetarian pasta combines the flavors of spring mushrooms, peas, and asparagus in a luscious creamy sauce.
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Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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Black-eyed peas are mashed with crumbled bacon and roasted red pepper, then formed into patties, and fried until golden, crispy, and delicious.
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Instead of a cheesy, fatty baked pasta dish, try this lighter version of macaroni, which calls for fresh veggies, spices, and coconut milk to add lots of flavor.
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Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish.
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I saw this saucy rice, mushroom, and pea dish in the frozen food section of the local grocery store and decided that I could make it better. I did!!