1,792 yellow recipes

Simply toss warm pasta, cooked broccoli, bell pepper and carrot with a tasty olive oil-lemon dressing and parmesan cheese. A delicious yet nutritious meal is ready to go.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.

My version of this classic Italian dish. This is a very interesting recipe. Actually I've tried this already and I was very impressed by its taste. Try this too so that you will experience the goodness of this dish.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Toasting quinoa in pan creates much more flavor than just boiling it directly. Quinoa is tossed with a light yet tasty vinaigrette, sugar snap peas, apples, bell peppers, celery, red onions and toasted walnuts. You can make the salad one day ahead, it tastes even better next day.

Somewhat similar to chili mac and American goulash found in other areas of the country, this American dish is most prevalent in New England.

Juicy pineapple, sweet peppers, chicken breasts and carrots in a sweet and sour sauce. Easy slow cooker prep.

So far this is the best eggplant parmesan I have ever had. The mixture of ricotta, mozzarella and parmesan made the dish so cheesy and tasty...

A sophisticated main dish of beef strips marinated in red wine and accompanied by a colorful array of sweet bell peppers, this recipe is a delightful fusion of rich flavors and vibrant colors, a feast for the senses that is as visually stunning as it is gastronomically gratifying.

This is a fantastic recipe my mom taught me when I was 9 or 10, because it's so easy to make, and makes plenty to feed everyone.

Stir-fried bell peppers, carrots, and zucchini with garlic, ginger, scallions are tossed with pasta, cucumber, cilantro, and miso-chili sauce. It's a delicious, light yet nutritious one pot meal that's perfect for week-nights.

A tastier variation of the traditional Polish version