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Veal rolls are filled with a mixture of capers, bread crumbs, and parsley for an easy and elegant entrée. Wilted spinach leaves add interest to the winey tomato sauce.
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Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.
cooking.nytimes.com
At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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Get Steak Pizzaiola Recipe from Food Network
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I usually make this the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
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See ya later, bread.
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Use a spiral slicer to turn zucchini into "noodles" to be used in this buttery shrimp dish with tomatoes in a garlicky white wine sauce.
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Grilled fresh sweet corn combines with chopped tomatoes, avocado, and cilantro in a light vinaigrette dressing.
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This salad couldn't be easier to make; everything - lettuce, tomatoes, cheese, and beans - goes into one bowl and is tossed with a ready-made Catalina salad dressing and tortilla chips.
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Spanish rice, chicken, fire-grilled veggies and black beans bring the flavors of Texas to this quick one-skillet meal.
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Get Asparagus and Mozzarella Salad Recipe from Food Network