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This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.
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You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables.  Getting dinner on the table couldn't be easier . . . and it tastes great too.
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Get Vegetable Bundles with Tarragon-Citrus Dip Recipe from Food Network
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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust.
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"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker at Baked and its resident non-meat-eater, brought these wonderful individual pies.
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Get Chicken Satay with Grilled Vegetable Couscous Recipe from Food Network
cooking.nytimes.com
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
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Puff pastry squares are topped with goat cheese and thinly-sliced zucchini and tomatoes for a colorful appetizer sure to impress your guests.
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This gumbo recipe uses a variety of vegetables for a hearty first-course soup or light main-course entree. The flavor base of the gumbo, roux, is quicker and...
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Get Warm Tortellini and Roasted Vegetable Salad Recipe from Food Network