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1 cup orzo pasta, 1 (14 ounce) can artichoke hearts, drained and quartered, 1/2 cup sun-dried tomato, cut into strips (not packed in oil), 1 yellow bell peppers (capsicum) or 1 orange bell pepper, cut into strips (capsicum), 1/2 small red onion, diced
1 cup sweet onion, chopped, 4 garlic cloves, minced, 1/2 cup green pepper, sweet, chopped, 1/2 cup red pepper, sweet, chopped, 1/2 cup celery, diced
2 large fresh eggplants (peeled, sliced to 1/2-inch thick, long strips), 1/4 cup extra virgin olive oil, 2 freshly mashed garlic cloves (use garlic press), 1/4 teaspoon fresh ground black pepper, 1/4 teaspoon fine sea salt
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2 lbs flat ironsteak or 2 lbs topblade steaks or 2 lbs skirt steaks or 2 lbs flank steaks or 2 lbs chuck steaks, 1 teaspoon southwest dried chipotle powder (can use Southwest Chipotle Seasoning), 1 teaspoon olive oil, 1 yellow onion, sliced lengthwise, 1 red bell pepper, seeded and sliced lengthwise
2 tablespoons onions, chopped, 3 cloves garlic, minced, 1 teaspoon lite olive oil (or virgin), 1 cup portabella mushroom, sliced (you may use shitake or brown or regular mushrooms), 1 cup canned Italian tomatoes, chopped,drained (reserve liquid)
Olive oil-flavored cooking spray, 1 cup (1/4-inch) strips red bell pepper (about 1 medium), 3/4 cup thinly sliced onion (about 1/2 large onion), 1 1/2 cups matchstick-cut zucchini (about 1 medium), 1 1/4 cups matchstick-cut yellow squash (about 1 medium)
The Salad - (I try to keep the cuts not too much bigger than the beans & corn - for appearance & to get a little of everything in a spoonful), 2 lbs. black beans (I have a pressure cooker, but go ahead, use 2 15 oz. cans, well-rinsed.), 2 lbs. cooked sweet corn, cut from the cob (OK, you can use 2 - 15 oz. cans of whole kernel corn or 2 lbs. of frozen corn, drained), 8 green onions, diced, 2 cloves garlic, large, minced
1 tablespoon olive oil, 1 large onion, chopped (1 to 1 1/2 cups depending on your tastes), 2 teaspoons ground cumin, 1/2 tablespoon chili powder, 1/2 tablespoon ground coriander
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