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Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.
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Get Mediterranean Shrimp Recipe from Food Network
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Get Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree Recipe from Food Network
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In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts Recipe from Food Network
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Get Chicken Nicoise Salad Recipe from Food Network
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Get Black Bass and Gamberi Cacciucco Recipe from Food Network
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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.