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Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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Get Yogurt and Granola Trifle Recipe from Food Network
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Blend almond milk, oats, strawberries, and yogurt together to make this recipe for a fast and filling strawberry oatmeal breakfast smoothie.
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This vanilla-flavored mango and banana smoothie bowl is topped with flaked coconut, goji berries, and chia seeds for a refreshing breakfast.
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Get Sweet Potato Toast with Almond Butter, Banana and Toasted Coconut Chips Recipe from Food Network
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash.
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A vegetarian lasagna recipe made with butternut squash, Swiss chard, herbed ricotta, and Gruyère cheese and instead of pasta noodles, it's layered with polenta.
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Get Turkey Milanese with Sauteed Haricots Verts and Butternut Squash Recipe from Food Network
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Make this colorful, cheesy soup in your Instant Pot(R) with creamy butternut squash, cauliflower, and yellow curry powder.
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Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.