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This easy recipe for noodles with peanut sauce has fresh vegetables and makes a fast, filling dinner with pieces of sliced chicken breast added on top.
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
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This main-dish salad featuring sweet and smoky grilled shrimp and a cilantro vinaigrette is perfect for a summertime dinner.
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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Get Cowboy Chopped Salad Recipe from Food Network
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Get Potato Pea Curry Recipe from Food Network
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Get Spinach and Mushroom Enchiladas Recipe from Food Network
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cooking.nytimes.com
Lentils and curry flavors go together beautifully This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.
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This bok choy and pineapple salad recipe has sliced bok choy, carrots, cucumber, pineapple, and scallions tossed in a peanut dressing.
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Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy