Search Results (373 found)
www.delish.com
Patagonian chef Mauricio Couly created these tarts filled with local fruits like pineapple, mango, and blueberries that grow around Bodega Chacra. The filling can, of course, vary depending on the season.
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Frozen berries, banana, and almond butter are blended almond milk creating a creamy, on-the-go smoothie that is vegan and paleo-friendly.
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This colorful and wholesome breakfast parfait is nice enough for company, and easy enough for everyday. This parfait is particularly attractive when served in a clear glass to show off the lovely layers.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 15 minutes plus chilling time. Tell us what you think of it at The New York Times - Dining - Food.
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Canned yams and cranberries bake under a layer of mini-marshmallows in this sweet potato casserole.
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French toast slices are filled with bacon, turkey, ham, and provolone cheese in this mashup version of Monte Cristo sandwich.
www.simplyrecipes.com
This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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This recipe is great to have with or after Christmas dinner. It's one of our Christmas traditions.
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Get Cran-applesauce Sundaes Recipe from Food Network
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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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A homemade smoothie packed with apple, grapes, and berries gets an extra kick from fresh ginger that is out of this world.
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Acai powder, berries, and almond milk are blended and topped with mango, coconut, and almond butter in this colorful acai bowl recipe.