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cooking.nytimes.com
Getting this vegetable torte right takes a little time You really must grill (or pan-grill) or roast all the vegetables well — they have to become quite tender — before assembling the torte Ultimately, you want the vegetables to almost melt together
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Get Chicken-Chickpea Curry Recipe from Food Network
cooking.nytimes.com
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale Then of course there are the peanuts When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best
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Pureed corn and chicken broth make the "cream" sauce for this summery pasta. Sweet cherry tomatoes, zucchini, fresh basil, and pancetta finish the dish.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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Get Grilled Sausage Pizza with Bell Pepper Salad Recipe from Food Network
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Get Tuscan Soup with Tortellini Recipe from Food Network
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Spaghetti is tossed with a variety of vegetables and Cheddar cheese and flavored with Italian dressing for a filling lunch or hearty side dish.
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Looking for a delicious soup recipe? Then look no further…sausage, onion, white wine, beans and kale are combined with a savory Tuscan flavor infused broth and simmered to perfection.
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A cheesy zucchini crust is filled with a beefy tomato sauce, fresh vegetables, and Mozzarella cheese.
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This lasagna, featuring Morningstar Farms® Mushroom Lover's Burgers, is so delicious, you won't even miss Mom's recipe.