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Shredded zucchini and summer squash team up with black beans to make a savory filling for easy baked tortillas. They are flavored with prepared green salsa and red bell pepper, and get a topping of melted Mexican-style cheese.
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A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.
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Savory turkey meatballs served alongside a tangy, creamy mustard dip are a nice alternative to traditional beef and pork meatballs.
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
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Get Rib-Eye Steak with Caponata Recipe from Food Network
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Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.
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This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
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Eating quinoa is a great way for vegetarians to get protein.
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Tofu and rolled oats form the base of these easy-to-make vegetarian burger patties.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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Bacon, onions, and celery seed flavor this rich, warm German potato salad.