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Tomatoes, corn, and avocado come together in this colorful salsa recipe seasoned with lime juice and onions; serve with your favorite chips.
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Greek quinoa salad made with feta cheese, Kalamata olives, tomatoes, and pine nuts is a filling, Mediterranean-inspired salad perfect for lunch or dinner.
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Gail Simmons fills poblanos with a traditional mix of cheese and jalapeños, then tops them with a bright, fresh salsa.
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A delightful flavor combination of peanut butter and tomatoes make this soup an unconventional favorite. Freezes and reheats well to be enjoyed all year long!
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Spaghetti squash is joined with zucchini, diced tomatoes, and bell pepper in this paleo primavera that will disappear the moment it's served.
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Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love.
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Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends.
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Shrimp and rice casserole baked with tomatoes, mushroom soup, and French onion soup is a flavorful side dish to any seafood entree.
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A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich. It needs to be made ahead of time to allow the flavors to blend.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tomato-based soup with chicken and a blend of Southwestern vegetables is a super easy side dish or main meal you can get on the table in 15 minutes!