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cooking.nytimes.com
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique The recipe, however, may be used as a template for any number of variations Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Lentils and ground beef are simmered with carrots, onion and celery in a vegetable juice and beef bouillon broth with Worcestershire sauce and canned mushrooms.
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The crunchy matchstick-cut colorful bell peppers are rolled in a tortilla with sliced turkey, chard, and sprouts for a fresh-tasting lunch wrap.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
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Get Grilled Baby Eggplant with Balsamic Glaze Recipe from Food Network
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Get Grilled Risotto Primavera Recipe from Food Network
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Get Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce Recipe from Food Network
cooking.nytimes.com
The red from the beets will bleed into the white rice in this nutrient-dense risotto Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.