Search Results (14,412 found)
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.
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.
Ingredients:
balsamic vinegar, corn shucked, cherry tomatoes, scallion, italian parsley, red onion, avocado
www.delish.com
This classic summer soup gets an awesome upgrade with grilled shrimp and creamy avocado.
This classic summer soup gets an awesome upgrade with grilled shrimp and creamy avocado.
Ingredients:
tomatoes, english cucumber, red onion, cilantro, cloves, red pepper flakes, sherry vinegar, olive oil, shrimp, cumin, lemon juice, avocado
www.foodnetwork.com
Get Fire-Roasted Tomato, Mushroom and Shrimp Bisque Recipe from Food Network
Get Fire-Roasted Tomato, Mushroom and Shrimp Bisque Recipe from Food Network
Ingredients:
plum tomatoes, grapeseed oil, chicken stock, shrimp, butter, white onion, cloves, white mushrooms, white rice, heavy cream, cilantro leaves, mint leaves, french bread
www.chowhound.com
Summer wrapped up in a no-fuss fruit salsa that pairs well with grilled fish or chicken.
Summer wrapped up in a no-fuss fruit salsa that pairs well with grilled fish or chicken.
www.chowhound.com
Enjoy this Chicken with spiced tomato couscous recipe with ingredients and easy step-by-step directions from Chowhound.
Enjoy this Chicken with spiced tomato couscous recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Classic grilled cheese sandwiches with a kick. Delicious! These are great with a bowl of tomato soup with a little basil added.
Classic grilled cheese sandwiches with a kick. Delicious! These are great with a bowl of tomato soup with a little basil added.
www.allrecipes.com
This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
This basic dal (Indian lentil soup) recipe makes a hearty and healthy dish that leaves you satisfied without overfilling you.
Ingredients:
lentils, water, salt plus, vegetable oil, mustard seeds, cumin seeds, onion, cloves, turmeric, spinach, plum tomato, cayenne pepper, cilantro
www.foodnetwork.com
Get Sun-Dried Tomato and Goat Cheese Skewers Recipe from Food Network
Get Sun-Dried Tomato and Goat Cheese Skewers Recipe from Food Network
www.chowhound.com
A recipe for tangy buttermilk-marinated chicken breasts grilled and topped with a fresh fruit salsa.
A recipe for tangy buttermilk-marinated chicken breasts grilled and topped with a fresh fruit salsa.
Ingredients:
olive oil, lemon, lemon juice, black pepper, salt, fat buttermilk, chicken breasts, garnish
www.chowhound.com
A substantial side dish with a tangy filling flavored with olives, herbs, and paprika.
A substantial side dish with a tangy filling flavored with olives, herbs, and paprika.
www.allrecipes.com
Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
Ingredients:
vegetable broth, water, pearl couscous, salt, black pepper, olive oil, pine nuts, cloves, shallot, black olives, tomatoes, parsley
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.