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Spicy pumpkin soup! with Southwestern flavors of chipotle, cumin, oregano, and served with pepitas, crema fresca, and cilantro.
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Get Tri-Colore Orzo Recipe from Food Network
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We can't even dill with how good this pickle bread is.
cooking.nytimes.com
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
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Guacamole is even better with the addition of sweet Dungeness crab.
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Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
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This fava bean salad recipe is spring in a bowl, loaded with earthy chanterelle mushrooms and bright green fava beans, and topped with a poached egg.
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.
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An untraditional marriage: German sausage meets Italian green.
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Get Albacore Tuna with Celery and Walnuts Recipe from Food Network