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A lovely creamy soup with fragrant prosciutto and the unique flavor of green garlic.
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A simple recipe for steamed artichokes accompanied by a tangy and easy green-garlic aioli for dipping.
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A classic breakfast combination, stuffed into a warm corn tortilla and topped with green chile.
Ingredients: tip
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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A vegan miso ramen with roasted vegetables recipe.
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If you are looking for a fun healthy treat for your kids, try this little apple frog made out of a green apple, cream cheese, and raisins.
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Quick and delicious green beans recipe with fresh green beans, shallots, and pancetta.
Ingredients: green beans, shallots, butter
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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