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A very lemony dressing is poured over the still warm potatoes, and then green onions, parsley, and celery are mixed in. Chill before serving.
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Broccoli is baked with a creamy mixture of pureed tofu and soy milk with a hint of Dijon mustard and garlic. Substitute spinach for the broccoli, if you prefer.
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Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.
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To make pasta in advance, cool then toss it with a bit of oil to help keep the strands from sticking to one another while in the refrigerator.
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Making Eggs Benedict is easier than you think — especially if you make Hollandaise in a blender! It just takes a little planning and know-how. Perfect for a special meal for a special someone.
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This spaghetti squash casserole is comfort food done right, with a base of roasted squash covered in red meat sauce and a cream cheese-sour cream topping.
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Craving falafel? You need to soak the chickpeas a full day before you actually want to eat. After that, it's simple to make. Serve with Chef John's tahini or tzatziki sauce and pita bread.
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Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.
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Diced vegetables are simmered in beef broth flavored with soy sauce, Worcestershire and paprika.
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This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
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Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.