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A Plated recipe for seared sirloin with orange-parsley compound butter served with a spinach, pear, walnut, and Gorgonzola salad.
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A simple penne pasta tossed with pesto, tomatoes, and feta is a delish way to ring in football while saying farewell to summer.
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Use Greek-Style Leg of Lamb for this salad featuring frisee, feta, and artichokes.
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A lovely, meal-worthy salad for your family or guests.
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Begin with Uncle Ben's® Rice and end up on a culinary trip to Thailand. Peanut sauce and spinach meet for an exotic plate of Thai salad with healthy whole grain brown rice and delicious basil seasoned chicken.
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When you've got peaches and tomatoes, who needs lettuce?
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Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.
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Crisp romaine, crumbled bacon, mandarin orange segments, toasted almonds, and a homemade vinaigrette make this green salad a standout.
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We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
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A fancy sandwich recipe to make while camping: bacon, grilled asparagus, and egg salad on pain au levain.
Ingredients: tip
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Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.