967 clove recipes

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Whole wheat bran muffins loaded with diced Granny Smith apples, warming spices, and unsweetened applesauce. A high-fiber breakfast or snack muffin with no eggs or dairy.

Three-nut baklava layers buttered phyllo with walnuts, pistachios, and toasted almonds, then drinks in a citrus-clove honey syrup overnight. The Greek dessert pulled out for big celebrations and bigger family gatherings.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Apple bran spice muffins sweetened only with honey and applesauce, no oil or butter. High-fiber breakfast bake with five warm spices, buttermilk tang, and grated apple folded through the batter.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Honey and whole wheat flour give these yummy pumpkin rolls extra goodness.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Christmas Ginger Cookies with Almond Frosting recipe.

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.