Search Results (113 found)
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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"We have an entire garden bed dedicated to kale that we use for these chips," says Sera Pelle. She usually makes them in a dehydrator, but the oven method here works perfectly, too.
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This five-spice roasted chicken recipe gets a punch of flavor from an aromatic Asian-inspired marinade.
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Homemade gluten-free crackers just like Mary's Gone Crackers® crackers are easy to make using quinoa, brown rice, and plenty of seeds.
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Get Thai Scallops Recipe from Food Network
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Get Black Cod Cooked with Sake Recipe from Food Network
Ingredients: cod, ginger, burdock, potato, soy sauce, mirin
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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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Flavorful vegetarian pot pie with a shiitake mushroom gravy and and herbed portabello mushroom filling.
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Spicy green curry dressing is tossed with green lentils and kamut grains for a zingy side dish for your summer barbecue. This salad tastes wonderful the next day as well.
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An easy slow cooker recipe for honey-ginger pork with kale. Serve over noodles.