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cooking.nytimes.com
Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures Any young greens may be substituted for the arugula.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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This easy pea salad has sweet, crunchy pieces of pickles, celery and peppers mixed with creamy bites of Cheddar cheese.
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This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!
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Fresh green beans, mushrooms and onions are baked in a creamy mushroom sauce with a panko crumb topping in this classic side dish.
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Bacon flavored cheese spread gives new life to traditional green bean casserole.
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Green tomato and bacon make the perfect combination for a hearty soup at the end of tomato season. Serve with a nice crusty bread.
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This ultra easy, wholesome salad uses dried mint in an olive oil dressing with avocados, hearts of palm, black olives, cherry tomatoes, and cucumber. Choose iceberg, romaine, or butter lettuce for the greens.
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Spinach and kale are the hidden veggies in this sweet green juice that the whole family will love.
Ingredients: oranges, lemon, green apple, spinach, kale
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cooking.nytimes.com
A creamy soup doesn’t have to mean lots of cream Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency For a brilliant green taste and color, let the soup cool completely before blending in the spinach