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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
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The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
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Kiesels hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite.
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Chayote squash, Italian sausage, and jalapeno peppers combine in this stew recipe for this unique and tasty stew.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Get Pantry Pasta Recipe from Food Network
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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Light and delicate vegetarian pasta entree that's easy!
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Andreas Viestad's tarts have a flaky crust topped with tomatoes that become wonderfully sweet as they bake.
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This recipe is by Daniel Patterson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.