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Toasted almonds and balsamic vinegar add pizzazz to this fresh bean salad. It's a great side for grilled meats, sandwiches, or simply prepared fish.
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This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
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This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
www.delish.com
Freshly steamed asparagus spears are delicious on their own, but topped with a creamy, tangy mustard sauce, they become an elegant side for any dinner party or holiday meal.
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A classic recipe for mini baked potatoes.
Ingredients: olive oil, salt, sour cream, chives
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This Middle Eastern eggplant puree can be used as a dip with pita bread or served as a side dish. I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!
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When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at home; or you can follow this recipe and have garlic butter crab so good you will never eat it any other way.
Ingredients: olive oil, butter, garlic, crab
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This simple salad combines cooked, grated zucchini with yogurt and walnuts.
Ingredients: olive oil, zucchini, yogurt, walnuts
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Cooked over coals for a smoky flavor, and served with horseradish cream.
Ingredients: olive oil, salt, black pepper
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This super simple gluten free Rosh Hashanah salad is best made just before serving so that it is as fresh as possible. Let the sweet tartness of the pomegranate...
cooking.nytimes.com
This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These are very very easy and fast to make, and really delicious and addictive. They're my favorite way to eat kale, and my 4 year old daughter loves them too.
Ingredients: kale, olive oil, lemon juice