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Quinoa and cabbage are tossed in a spicy and sweet dressing creating a refreshing Asian-inspired salad.
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Chicken- and cheese-stuffed corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
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Beef, cabbage, and potatoes are simmered in a tomato-based broth for a hearty and warm beef stew.
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Give the traditional minestrone soup a green twist by leaving out the tomatoes and adding green beans, peas, and parsley for a fresh Italian-inspired soup.
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Savory mashed acorn squash is folded into a soft, creamy risotto made with Parmesan and Fontina cheese in this elegant vegetarian main dish.
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Beef, bacon and vegetables are delicious in this chick pea minestrone.
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In this chickpea recipe, the garbanzo beans are seasoned and pounded into patties, making for a delicious vegetarian or vegan main course.
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This creamy and chunky tomato basil soup gets a kick from chipotle-flavored hot sauce and bloody mary mix.
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Get Quinoa Pilaf Recipe from Food Network
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This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
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Get Beef Tamales Recipe from Food Network