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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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This colorful coleslaw with shredded jicama is tossed with a citrus and ginger dressing then topped with candied walnuts.
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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Get Slow-Cooker Bone Broth Recipe from Food Network
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Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.
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A great accompaniment for any dinner. It uses very basic ingredients and is slightly Indian-inspired.
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The silky carrot puree mixed with cheddar is a terrific source of vitamin A and helps reduce the amount of fat in the recipe.
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This dish contains the taste of spring, using only vegetables that can be found in springtime—favas, peas, and green garlic. It has a nice balance of sweetness...
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.