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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs As written, the recipe is at once comforting and sophisticated
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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Get Green Chile Quiche Recipe from Food Network
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This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato Salad with Field Greens Recipe from Food Network
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Get Greens with Fresh Raspberry Vinaigrette Recipe from Food Network
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Inspired by the traditional Italian pairing of pasta and beans, this hearty soup with cannelini beans, ditalini pasta, baby spinach, and an infusion of garlic is especially wholesome.
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Get Skillet Spring Greens Asparagus Frittata Recipe from Food Network