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This recipe by Food Network star Giada de Laurentiis if full of bright root vegetable that offer up tons of flavor.
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It’s our take on the salad served at Monk’s Café of Seinfeld fame: big lettuce, big carrots, but our tomatoes are not quite like volleyballs.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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This elegant salad, comprised of mandarin orange segments, diced Brie and chopped macadamias atop mixed salad greens, is perfect for entertaining!
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Get Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto Recipe from Food Network
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Get Pasta Salad with Poached Shrimp and Lemon-Dill Dressing Recipe from Food Network
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This recipe is simple, quick, and can be made with many ingredients you have on hand.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Get Slow-Cooker Cranberry-Walnut Stuffed Apples Recipe from Food Network
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These fragrant cookies made with pumpkin puree and walnuts are low in fat.