Search Results (1,212 found)
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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These pops are bananas!
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A favorite summer treat interpreted in a cupcake by layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
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Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.
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A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peas, onion, bacon, marjoram
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.