Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.
Spinach calzones with blue cheese, sliced mushrooms, Vidalia onion, and garlic on refrigerated pizza dough. A 22-minute vegetarian dinner that folds into four golden personal pockets.
Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.
Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.
Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.
Cauliflower is roasted with Balsamic, olive oil and garlic, it is really great.
Grilled corn and tomato salad tosses smoky charred corn kernels with sweet cherry tomatoes, red onion, and a light rice vinegar dressing. A make-ahead summer side that's even better the next day.
Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.
Mixed greens with grapes and feta tosses mesclun and sliced radicchio with halved red and green grapes, crumbled feta, and a simple red wine vinaigrette. A quick vegetarian side salad for 8.
This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.
Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.
Barbecue leftover turkey sandwich, shredded turkey tossed with tangy BBQ sauce and crunchy carrot, piled on a ranch-slicked whole wheat bun. A fast, smart way to turn leftover turkey into lunch in minutes.
Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.
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