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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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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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An easy recipe for slow cooker shrimp gumbo. You will need fresh shrimp, andouille sausage, canned tomatoes, onion, green bell pepper, celery, and garlic.
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Get Penne with Baby Artichokes, Black Olives and Peas Recipe from Food Network
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This roasted sardines recipe, served over smashed potatoes, is a tasty way to eat fresh, sustainable fish.
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Get Sunny's Pork Kebabs and Baked Pineapple Rice Recipe from Food Network
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A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
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With this simple whole wheat pizza dough recipe from chef Wolfgang Puck, you can make any kind of pizza you want: just add the toppings of your choice.
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For this recipe, use a crisp, fiber-packed apple like Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.