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Bananas, strawberries, almond milk, cinnamon, and vanilla come together in this creamy banana split-inspired smoothie.
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
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Get Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette Recipe from Food Network
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Oats, flax seed, peanut butter, and chocolate chips are mixed together into compact, energy bites for on-the-go snacking.
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Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto Recipe from Food Network
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Flax seed meal gives an added boost to this yogurt and fruit smoothie.
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Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.
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Incredibly quick and easy to whip up for breakfast, these gluten-free banana coconut muffins feature flaxseed meal, apples, and chia seeds.