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This paleo diet-friendly cookie dough uses chickpeas, peanut butter, and agave nectar for a sweet treat without the grains.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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Spoon Romesco sauce into soups, or onto croûtes to add to soups.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
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We incorporate verjus into our vinaigrette, and add sliced endives, watercress, halved grapes, and almonds to this airy, bright salad.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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Get Mole Poblano Recipe from Food Network
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Dried cherries, amaretto liqueur, and chopped blanched almonds add their flavors to these elegant biscotti. Serve with glasses of dessert wine and cups of espresso or cappuccino for dipping.
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New York cheesecake’s Greek cousin.
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Get No-Churn Chocolate Ice Cream Recipe from Food Network