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Balsamic-marinated sauteed chicken turns a mixed greens salad into a satisfying entree, perfect in the summer heat. Bacon, olives and hard-boiled egg add heartiness.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.
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A sweet and savory dessert combines the time-tested flavors of peaches, fresh basil, and Parmesan cheese for a surprising twist on an old favorite treat.
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Succulent braised lamb shanks slow cooked in a red wine, tomato, and fresh basil sauce. Serve with mushroom risotto and grilled zucchini.
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This is a great salad as a meal with grilled chicken or by itself. Feta, Parmesan and Swiss cheeses are tossed with greens and pecans, and dressed with a light balsamic vinaigrette.
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Tender bites of cabbage are mixed into mashed potato in this updated version of kolcannon.
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Seared scallops get a double helping of flavor here with a quick, balsamic-tomato pan sauce and a creamy, piquant avocado salsa.
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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.