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Serve these sweet carrots as a side dish with Cat Cora's Lamb Chops with Asparagus and Feta Salsa Verde.
cooking.nytimes.com
Black rice is inky, as black as squid ink, and glistens against a bed of spinach The pigments provide anthocyanins, flavonoids that are high in antioxidants I was inspired to cook the rice with lentils by a pilaf that I ate recently at the “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley
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Fall in love with the ultimate summer catch.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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You can make this lean and delicious recipe with your choice of ground turkey or chicken. The mix can also be baked in meatball form: Simply roll it into 30 meatballs and bake 20 to 25 minutes, turning the meatballs once.
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Honey, butter, and brown sugar combine to make baby carrots irresistible!
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Simple and sophisticated ingredients come together to make a quick, vegetarian pasta salad that is perfect for weeknight dinners or even casual entertaining.
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This easy and tasty salad is great for a meal or a side with a snappy and sweet taste.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Boneless pork loin is roasted with baby portabella mushrooms, garlic, and wine, and then is served with a quick and easy seasoned pan sauce.
cooking.nytimes.com
Chop the greens super-fine to achieve the prettiest color Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach You only need 1/2 cup of chopped greens, but you could use twice that amount.
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Use fat-free chicken broth and fat-free half-and-half to get fewer calories in your creamy zucchini soup without losing the creamy, thanks to this quick recipe.