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cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Apple Pie Recipe from Food Network
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Make your own gluten free, high protein nut cups using my vanilla almond butter.
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You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
www.allrecipes.com
This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Chock-full of raisins, lemon peel and spices. The light brown sugar and whiskey give this cake a mild butterscotch type of flavor.
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Get Grilled Chicken Thighs with Israeli Couscous Salad Recipe from Food Network