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Baked whole fresh trout seasoned with dill and thyme is a quick and easy meal that looks like a dish from a fancy restaurant. Serve with rice and vegetables.
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This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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Recipe for Citrus Pomegranate Chicken Over Whole Wheat Couscous, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
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This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.
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This is my favorite way to prepare scallops. They're so flavorful they don't really need much more than a little butter and lemon. I like to serve them with a nice rice pilaf and vegetable.
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Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
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A classic dish made healthier by using half and half instead of heavy cream and lemon juice instead of white wine. This version of Chicken Cordon Bleu is still ribbon worthy.
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Get Basil Pesto Pizza Recipe from Food Network
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!