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This fluid, busy-person-proof recipe calls for canned diced tomatoes, frozen veggies and canned beans (cook's choice). Cohn loves the regional ingredients like olive oil, spinach, tomatoes, beans ...
This simple and healthy broccoli soup gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy ...
According to a Michigan State University study, many canned vegetables have equal or more nutrients than their fresh or frozen counterparts. Get the recipe: Beef and Vegetable Soup 25-Minute ...
Bourou-bourou is a vegetable and pasta soup from the island of Corfu, Greece. Bún bò Huế is a spicy lemongrass-flavored beef noodle soup from Huế, Central Vietnam, topped with fresh herbs, sliced onions and shallots and other crunchy toppings like pork rind; Caldo verde is a Portuguese minced kale soup
Vegetables (fresh, canned, frozen, pureed, dried or pickled); derived products such as vegetable sauces like chili sauce and vegetable oils. Edible fungi (fresh, canned, dried or pickled). Edible fungi include some mushrooms and cultured microfungi which can be involved in fermentation of food (yeasts and moulds) such as Aspergillus oryzae and ...
Carrot juice and carrots. Commercial vegetable juices are commonly made from varying combinations of carrots, beets, pumpkin, and tomatoes. The latter two, although not technically vegetables, are commonly used to increase palatability. Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, fennel, and cucumbers.
Most piccata sauces use only lemon juice; we opt for whole pieces of the fruit to make use of every last bit of bright citrus flavor. After a simmer in a wine and broth Jacuzzi, the lemon loses ...
Veggie Fajitas. Fajitas typically feature peppers and onions, but this veggie version adds mushrooms, yellow squash, and zucchini to the mix for a filling dinner idea.