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The basic Italian dressing in this salad is dressed up with balsamic vinegar, brown sugar, celery seeds and dried basil. Wonderful poured over the just-cooked pasta and all the julienne and chopped veggies. Serve chilled.
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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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Leftover turkey simmers in a spicy vegetable broth, making a quick lunch or light dinner. Add a little more rice for an even heartier meal.
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Broiled salmon steaks are topped with a delicious mango and tomato salsa.
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This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
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This is a simple and beautiful salad made with pomegranate seeds and feta cheese.
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Roasted cabbage, seasoned with garlic powder, red pepper flakes, and salt, is a quick and easy side dish for weeknight dinners.
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A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if youre planning to freeze the sauce, and adding it during reheating.
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Luisa Weiss marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger, and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.
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Tuna salad gets a kick with the addition of mustard, relish, and cilantro.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
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This very quick pasta dish uses fresh tomatoes and basil tossed with Italian salad dressing and Parmesan cheese. It's a great meal to prepare in the summer after a long day in the garden!