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If you love the Zuppa Toscana at your local Olive Garden®, you'll love this recipe for rich soup packed with Italian sausage, potatoes, and kale.
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The flavors of this soup will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good with frozen corn as it does with fresh.
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This warm sweet potato salad is a fresh and tasty addition to any summer meal. The bright and tangy flavors of green onions, mustard, and balsamic vinegar balance the richness of the sweet potatoes in this great side dish.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
cooking.nytimes.com
This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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Replace spaghetti noodles with "zoodles", noodles made from zucchini, in this Greek salad with olive, tomato, and feta cheese.
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Get Summer Zucchini and Tomato Panzanella Salad Recipe from Food Network
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Get Baked Meatballs Recipe from Food Network
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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Get Creamy Campfire Clam Pasta with Tomatoes Recipe from Food Network
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As a soon to be fantasy football champ (1st year in a league) I have been spending my pre-game days studying football and thinking about food. This is a make...
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The orange vinaigrette dressing in this wonderful salad gives all the other ingredients pizzazz. There are three kinds of greens - spinach, leaf lettuce, and cabbage -slices of fresh orange and lots of fresh crabmeat. Serves four as a meal.