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cooking.nytimes.com
The antipasto table in old-fashioned Italian restaurants is a sort of precursor to the modern-day salad bar, though usually far better The idea is to let customers serve themselves (or be served by the maître d’) a few spoonsful of room temperature vegetable preparations—grilled eggplant, roasted peppers, marinated mushrooms—along with a little cheese and salumi It’s an easy concept to adopt at home for a dinner party
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
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When you need a bright and tasty pasta salad, toss rotini pasta with a mixture of oil, sugar and a ramen noodle flavor packet. Thinly sliced carrots and crispy sugar snap peas add color and crunch.
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
cooking.nytimes.com
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
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This creamy risotto glows with bright green fresh vegetables.
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Cooked without oil in a non-stick skillet, this beef and veggie stir fry with broccoli, sugar snap peas, and ginger is server over hot cooked rice.
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Quinoa, a grain both high in protein and fiber, is a healthy substitute for white rice in salads, soups, and stir-fries.
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Get Pasta Primavera with Peas, Asparagus and Kale Recipe from Food Network
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
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This twist on jasmine rice makes a full-flavored side dish.
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Get Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle Recipe from Food Network