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cooking.nytimes.com
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Get Polenta Vegetable "Lasagna" Recipe from Food Network
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Get Lamb Chops with Carrot Puree and Cucumber Salad Recipe from Food Network
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Kale soup loaded with beans and vegetables is a hearty and flavorful soup to have for lunch or dinner. Serve with a chunk of crusty bread.
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A classic ground beef shepherd's pie recipe.
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Ground beef is seasoned with onion soup mix and layered with canned vegetables, mashed potatoes, and Cheddar cheese creating a twist on the traditional shepherd's pie.