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Get the Recipe: Martha Stewart's Blistered Eggplant with Tomatoes, Olives and Feta Courtesy of Martha Stewart The gluten-free trend has expanded the pantry for all bakers, with a whole new array ...
Martha Stewart's Salmon Salad with Sugar Snap Peas, Eggs and Potatoes by Martha Stewart This fresh, protein-packed salad features seared ssalmon, jammy eggs, baby potatoes and snap peas.
Harvest Salad – Kale, sweet potatoes, and beets are tossed in a creamy tahini dressing with feta crumbled on top for a delicious salad. You can serve it as a side, main, or make it ahead of time ...
1. Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2.
From fruit salads and Jell-O salads, to veggie-forward bowls like cranberry almond broccoli salad, fennel-apple salad and roasted delicata squash salad, have your pick from our collection of the ...
1. In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.
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A nourishing and light salad, this easy starter takes advantage of in-season produce such as acorn squash and pairs it with pantry staples like feta cheese, olive oil and champagne vinegar ...