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This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert.
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
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Fruity salsa made with pineapple, grape tomatoes, strawberries, kiwifruit, and mango makes a colorful topping for pan-fried tilapia fillets. It's a perfect light supper for a hot summer's evening.
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Get Cemita's Puebla - Cemita's Puebla Salsa Verde Recipe from Food Network
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Cinnamon tortilla chips are dipped in a fragrant fruit salsa.
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Roasted cauliflower gets topped with a blend of parsley, basil, oregano, garlic, lemon, and olive oil in this easy vegetable side dish recipe.
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To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
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Prawns are served with a delicious salsa made with bananas, cucumbers, and an exotic blend of flavorings.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.