This is an amazingly delicious salad that can be served at any time!
Delicious Pasta with Fresh Tomato and Fresh Herbs recipe
This simple side works with various meat main dishes.
Use a butter substitute and make your toast look vibrant!
Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.
This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!
Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.
This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!
Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.
This is another popular salad from my old country, Ukraine.
Vegetarian spaghetti with mushroom bolognese, shallots, carrot, tomatoes and oregano. Hearty meatless pasta sauce that tastes like the real thing in under 40 minutes.
Italian vegetarian lasagna layered with sherry-sautéed mushrooms, zucchini, spinach, and bell peppers with a three-cheese ricotta-cottage-Parmesan filling. Lighter than meat lasagna, still hearty.
Whole wheat carob brownies are a low-fat, dairy-free, eggless dessert sweetened with honey and applesauce. Caffeine-free chocolate alternative with whole grain flour and a tender cake-like texture.
Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.
Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.
Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.
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