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This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
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Take a bite of the Mediterranean.
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This 5-layer dip is full of bright and briny flavors. Serve it with pita chips or crackers for a deliciously Greek-inspired snack.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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Chicken souvlaki is another word for seasoned Greek kabobs and they make a nice appetizer when dipped into homemade tzatziki sauce.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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Light, a little sweet, crisp, and refreshing defines this salad combining chopped cucumbers, papaya, green beans, and a roma tomato with a zingy citrus dressing.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.