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For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.
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Get Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce Recipe from Food Network
cooking.nytimes.com
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Green beans steamed with chicken broth are topped with crumbled turkey bacon and a creamy, butter-free dill hollandaise sauce.
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Get Green Herb Pancakes with Ricotta and Red Chile Oil Recipe from Food Network
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Get Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette Recipe from Food Network
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Get Caldo Verde de Robalo (Green Soup with Sea Bass) Recipe from Food Network
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Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.