Search Results (1,034 found)
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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A simple vegetarian version of carpaccio: paper-thin slices of young zucchini lightly drizzled with olive oil and topped off with creamy feta cheese.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.
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If the bitterness of broccoli rabe is not your thing, regular broccoli or broccolini would do nicely, too.
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Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
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Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.
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A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible.