Chicken Pot Pie Soup
Chicken Pot Pie Soup By Jessica Merchant – “How Sweet It Is” Ingredients: 1 sheet puff pastry, thawed 2 boneless, [...]
Chicken Pot Pie Soup By Jessica Merchant – “How Sweet It Is” Ingredients: 1 sheet puff pastry, thawed 2 boneless, [...]
Sheet Pan Roasted Vegetables from Cooking Light Ingredients: 3 tablespoons olive oil 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh [...]
Carrot “Tabbouleh” from Cooking Light Ingredients: 8 oz. carrots, trimmed, peeled, and coarsely chopped (2 cups) 1/4 teaspoon whole cumin seeds 2 [...]
Roasted Spring Vegetables with Arugula Pesto from Eating Well Ingredients for Roasted Vegetables: 4 cups baby or new potatoes, halved [...]
Jinny’s Split Pea Soup Ingredients: 2 tablespoons olive oil 1 lb. split green peas, washed 1 large onion, chopped 1 [...]
French “Peasant” Beets from Food 52 Ingredients: 4-6 beets with greens 1 bunch Swiss chard 3 tablespoons butter 1 shallot [...]
Whole Roasted Cauliflower with Whipped Goat Cheese from Epicurious Ingredients: 2 1/2 cups dry white wine 1/3 cup olive oil [...]
Jewel Roasted Vegetables Recipe from Ellie Krieger, Cooking Channel Ingredients: 4 medium beets 3 tablespoons olive oil, divided 1 1/2 [...]
Vegetable Shepherd's Pie Courtesy of Food Network Magazine Ingredients: 6 medium Yukon gold potatoes, peeled and diced Kosher salt 2 [...]
Ploughman's Lunch 2010, Ina Garten Ingredients: Fig or lemon leaves, for decoration (or any edible green leaves) Chunk of good [...]