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Mediterranean White Beans & Greens. A one-skillet recipe like this, made of hearty escarole stewed in a rich tomato sauce with lots of cannellini beans, is exactly what you’re surfing the web ...
This vegan recipe is a bit of a culinary road trip through some Jamaican staples: sweet plantains, aromatic rice and peas, and tofu in a jerk marinade. ... Get the Green Shakshuka recipe.
This skillet recipe takes inspiration from classic enchiladas, featuring veggies, tortillas, white beans and a cheesy topping. Instead of rolling up the filling, the tortillas are baked right into ...
Add Some Color: Speaking of color, I like to keep the table looking bright and festive by including a mix of greens, reds, and golds – things like roasted beets, green beans, and even a little ...
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve. Make Ahead: The greens can be refrigerated overnight. Recipe Credit: Grace Parisi
Cut and discard any green leaves from 1 cauliflower. Cut small, bite-sized florets from the stalk straight into a large roasting tray. We don’t need the leaves or stalk in this recipe, but it ...
The Greens Cookbook. Deborah Madison with Edward Espe Brown. Random House Broadway imprint. ISBN 0-7679-0823-6, 978-0-7679-0823-8. Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant: A Cookbook. Annie Somerville. Bantam Books. ISBN 978-0553091397, 0553091395.
These vegetarian Thanksgiving recipes include appetizers, sides, and more. ... This is not your average leafy green recipe. It's loaded (and we do mean loaded) with hearty mix-ins, like roasted ...