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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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Get Scott Peacock's Butterbean Hummus Recipe from Food Network
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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Get those lamb chops ready for grilling with a tangy tarragon marinade!
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Fresh rosemary permeates these chewy and tender yeast rolls, made with a little help from your bread machine.
cooking.nytimes.com
Chimichurri is the South American green herb sauce that goes with just about everything Easy to put together, it tastes best freshly prepared When green garlic is in season in spring and early summer, use that; or substitute 2 or 3 regular garlic cloves at other times of the year
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A spiralizer makes it easy to cut apples into thin half-slices for this beautiful tart flavored with lemon, cinnamon, and dried cranberries.
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Chicken thighs are stewed with tomatoes, served with whole wheat pasta, and topped with Parmesan cheese in this hearty slow cooker meal.
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Unprocessed bran and wheat germ are rich in fiber and vitamins; flax seed has heart-healthy omega-3s. Find them at health-food stores or in the cereal aisle of many supermarkets.
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Parsnips, carrots, and pumpkin seasoned with lemon and cilantro make a great cold-weather soup. The garnish is a pretty touch but is optional.