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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
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This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Get Spicy Turkey and Green Bean Stir-Fry Recipe from Food Network
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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This is a Minnesota Hotdish embellished for a more discerning palate. It's not low calorie, but very delicious for a big crowd.
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This peppy bean salad is a colorful mix of green, yellow wax, red kidney, garbanzo, and black beans, perked up by a dressing with mustard, cilantro and tarragon.
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This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.