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This easy and colorful salad, made with cannellini beans, artichokes, green olives, and diced tomatoes, is great for barbeques and picnics.
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Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months.
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Marshmallow pops are a fun variation of cake pops - all you need to do is stick a marshmallow onto a stick and turn them into minions.
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Steak and veggies are sauteed together in this delicious morning favorite made with egg substitute.
cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Smoked salmon pinwheels with a dill cream cheese are fun and easy to prepare and are great for lunch or potlucks.
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Loaded with salumi, mozzarella, and artichokes, this sandwich is an Italian deli on a roll.
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This simple side brightens up healthy, hearty kale with a dash of fresh lemon and pungent, garlic-flecked bread crumbs.
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Roasted sweet potatoes coated in fresh thyme leaves and garlic are a crowd-pleasing side dish for dinner parties or Thanksgiving dinner.
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For a quick snack with a kick, try this easy recipe for Szechuan-inspired edamame coated with a spicy soy sauce and served warm.