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cooking.nytimes.com
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
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Get Farmers' Market Salad Recipe from Food Network
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Get Watermelon and Arugula Salad Recipe from Food Network
cooking.nytimes.com
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.
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This hearty pasta salad might be better than a trip to Tuscany.
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This pita pizza is topped with mozzarella, egg, and baby spinach for a quick and satisfying breakfast in 15 minutes.
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A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
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Get Broccoli-Cheddar Potatoes Recipe from Food Network
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Pan-frying stuffed pasta gives it an irresistible golden crust.
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Citrusy shrimp will help chase away the cold-weather blues.
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Get Tricolore Stuffed Pork Recipe from Food Network
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.