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A pasta salad with Greek-inspired flavors is bright and colorful, thanks to colored rotini pasta, black olives, red tomatoes, and green cucumber. A fresh vinaigrette dressing and feta cheese add their finishing touches.
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Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
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Chicken quinoa salad with asparagus, tomatoes, and basil is a refreshing summer salad that is similar to pasta salad.
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Get Steak Towers Recipe from Food Network
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat
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Rolled oats and Grape Nuts® make a crunchy topping for this classic apple crisp.
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Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.
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Get Mac and Cheese with Broccoli and Tomatoes Recipe from Food Network
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Get Tropical Avocado Salsa Recipe from Food Network
www.delish.com
Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.