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Shaving the zucchini into long strips and then curling them creates a gorgeous effect.
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Pumpkin cooked into a flavorful stew with coconut milk, turmeric, cumin, and chiles.
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Butternut squash and goat cheese are blended together with Swanson® Chicken Broth in this tangy and slightly sweet warming soup.
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A homemade curry mix (using store-bought ingredients like puffed rice, wheat, and corn) becomes the crisp, playful topping on these easy twice-baked sweet potatoes.
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Red and white quinoa are tossed with red onions, bell peppers, and a lime dressing for a refreshing summer salad. Bring to your next summer barbeque!
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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Get Homemade Tomato Soup Recipe from Food Network
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Get Slow-Cooker Shrimp Boil Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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An eggy quiche with slices of mild veal sausage.