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cooking.nytimes.com
Watermelon and feta has been in vogue for some time (and forever in Greece) I decided to throw in some of my endless supply of cucumbers and mix it up with the melons I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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If only it were healthy enough to eat every day.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Get Beer-Based Bloody Marys Recipe from Food Network
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Get Jalapeno-Cornmeal Pancakes Recipe from Food Network
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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Get Catfish Gumbo Recipe from Food Network
cooking.nytimes.com
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright If you don’t have access to a grill, feel free to use your broiler.
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This vegan recipe mixes tomatoes, corn, tomatillos, jicama, and chiles together, then tosses them with a creamy chipotle and avocado dressing.
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A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!