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cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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This is a super quick, easy, and light dinner. This also makes a great snack or appetizer. It looks like a lot of spinach at first, but it shrinks down a lot in no time during cooking. Other types of tortillas can be used if whole wheat isn't available. Serve with salsa and sour cream.
cooking.nytimes.com
If you can get your hands on ras el hanout, you can use it instead of making the spice mixture And no worries if you don’t have a tagine — a covered Dutch oven will work just fine
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A lovely creamy soup with fragrant prosciutto and the unique flavor of green garlic.
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A simple recipe for steamed artichokes accompanied by a tangy and easy green-garlic aioli for dipping.
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A classic breakfast combination, stuffed into a warm corn tortilla and topped with green chile.
Ingredients: tip
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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A vegan miso ramen with roasted vegetables recipe.
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If you are looking for a fun healthy treat for your kids, try this little apple frog made out of a green apple, cream cheese, and raisins.
www.simplyrecipes.com
Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.
Ingredients: green beans, shallots, butter