Search Results (941 found)
cooking.nytimes.com
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoonâs walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
In France this simple, nutritious soup is made with wild greens that you might forage on an afternoonâs walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
www.allrecipes.com
This vegetable and cannellini bean soup gets its lovely red color from beets. It's topped with a hearty kale, beet green and turnip green pesto.
This vegetable and cannellini bean soup gets its lovely red color from beets. It's topped with a hearty kale, beet green and turnip green pesto.
www.allrecipes.com
This is a forgiving recipe, and a great way to get your greens! Kale is cooked with onions and garlic, a small amount of pancetta or bacon, and cannellini beans to make a great main dish for two or side dish for 4 or more.
This is a forgiving recipe, and a great way to get your greens! Kale is cooked with onions and garlic, a small amount of pancetta or bacon, and cannellini beans to make a great main dish for two or side dish for 4 or more.
cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
golden beets, beet greens, coriander seeds, cumin seeds, red onion, garlic, red wine vinegar, coriander, olive oil, yogurt, mint, garnish
cooking.nytimes.com
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry The greens should be crisp-tender.
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry The greens should be crisp-tender.
Ingredients:
sugar, salt, soy sauce, dry sherry, sesame oil, grapeseed oil, tofu, garlic, ginger, beets, leek white, beet greens, sesame seeds, cilantro, cornstarch
cooking.nytimes.com
Beets are available and good year round, but their season is June through October, when they are at their most tender Look for unblemished bulbs with sturdy, unwilted greens Whatever type of beets you buy, always buy them with the greens attached
Beets are available and good year round, but their season is June through October, when they are at their most tender Look for unblemished bulbs with sturdy, unwilted greens Whatever type of beets you buy, always buy them with the greens attached
cooking.nytimes.com
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
cooking.nytimes.com
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
I came across a grapefruit vinaigrette, served with stuffed beet greens, in Anya von Bremzen’s "The New Spanish Table" and have adapted it I loved the idea of this vinaigrette as an accompaniment to greens, such as chard or beet greens, but my favorite is broccoli
www.allrecipes.com
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
Ingredients:
beet, carrots, onion, potatoes, cloves, garbanzo beans, olive oil, thyme leaves, dry white wine, beet greens
www.foodnetwork.com
Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network
Ingredients:
parsley leaves, sugar, olive oil, scallions, beets, water, red wine vinegar, farfalle, butter, shaved parmesan
www.foodnetwork.com
Get Veggie Top Pesto Recipe from Food Network
Get Veggie Top Pesto Recipe from Food Network
cooking.nytimes.com
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!) Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
This rich-tasting risotto is decidedly pink (maybe it will be the key to getting your picky family member to eat vegetables!) Use a full-bodied vegetable stock if you are vegetarian; otherwise use a well seasoned chicken or turkey stock.
Ingredients:
beets, beet greens, vegetable stock, olive oil, onion, rice, garlic, dry white wine, parmesan cheese, parsley