Food Network, Noodles Recipe, Glasses Noodles, Vegetables Stir Fried, Vegans Foodum, Dresses Recipe, Noodles Salad, Favorite Recipe, Vegetable Stir Fry
|1/2 cup||Bamboo shoots|
|1/2 cup||Broccoli florets|
|1 2 inch piece||Gingerroot|
|10||Shiitake mushrooms, dried|
|1 1/2 lbs||Vegetables|
|2 tbsp||Soy sauce|
Pasta & Grains
|2 oz||Mung bean thread noodles, dried|
Baking & Spices
|2 tsp||Cornstarch diluted|
|1||Red pepper, small|
|1 tsp||Sesame, dark|
Oils & Vinegars
|3 tbsp||Sesame or peanut oil|
|3/4 cup||Mushroom-soaking water|
Taco Pickles...a mix of radishes, carrots, jalapeno, cilantro and mix of vinegars to make a relish to put on tacos salads sandwiches or even grilled fish
Carrots Pickled, Spicy Pickled, Eva Kolenko, Tacos Pickled, Pickled Recipe, Pickled Veggies, Pickled Radish, Canning Preserves, Radish Pickled
Pickled Veggies! Eva Kolenko
Taco Pickle Recipe from Eva Kolenko
Eva Kolenko's Radish Pickles!
"Taco Pickles" spicy pickled radishes and carrots
Taco Pickles - Spicy Radish Carrot Pickles
Low Carb, Betsylife Com, Addition Ingredients, Black Beans, Veggies Burgers, Ground Beef, Zucchini Chips, Zucchini Nachos, Based Recipe
Zucchini Nachos Recipe - To make low carb use ground beef instead of Spicy Black Bean Veggie Burgers.
Zucchini Nachos | Betsylife.com Ingredients 2 large zucchinis Salt and pepper to taste 1-2 MorningStar Farms® Spicy Black Bean Veggie Burgers, defrosted. 1/2 cup shredded cheddar cheese Instructions For the zucchini chips Preheat oven to 425 degrees Thinly slice the zucchini using a mandolin. I used #3 thickness on mine. Line a paper towel with zucchini slices then top with another paper towel and press down to remove some excess moisture. This will help chips to cook faster. Spread zucchini slices in an even layer on a baking sheet lined with parchment. You may have to do several batches. Bake for 10-12 minutes, turning once, until chips begin to brown and crisp. YOU NEED TO KEEP AN EYE ON THEM! There is a fine line between browning and burning so be sure not to set it and forget it. Remove from the oven and sprinkle with salt and pepper. For the nachos Roughly chop the Spicy Black Bean Veggie Burger patties. Pile the zucchini chips on a microwave safe plate, top with chopped patties and shredded cheese. Microwave for 20-30 seconds until cheese melts. Enjoy!
Mexican Macaroni Salad by Ree Drummond / The Pioneer Woman, via Flickr~T~This is a great salad in the summer.
Ree Drummond, Sour Cream, Pasta Salad, Mexican Macaroni Salad, The Pioneer Woman, Mexicans Macaroni Salad, Macaroni Salads, The Pioneer Women, Thepioneerwoman
Mexican Macaroni Salad by Ree Drummond / The Pioneer Woman @thepioneerwoman
Mexican Macaroni Salad by Ree Drummond / The Pioneer Woman. This recipe looks absolutely delicious. For my person eating style, I will use Plain '0' Fat Free Greek Yogurt instead of the sour cream.. and purchase whole wheat pasta. Also, I love the idea of the black beans, she mentions! Yum, can't wait to try it.
Mexican Macaroni Salad — I’ve made this simple pasta salad for years & years, and have always loved the heck out of it. It’s zippy, flavorful, & fun, & is as delicious by itself as it is alongside grilled chicken, shrimp, or steaks! | The Pioneer Woman #Macaroni_Salad
Lemon Ice Cubes + More Flavoured Ice Cube Ideas | #icecubes #lemon #summer #drinks
This full-of-flavor Confetti Bean Salad is colorful, veggie-packed, vegan, and gluten-free!
Vegans Recipe, Twin Tough, Confetti Beans, Beans Salad, Vegetarian Recipe, Fiber Fil Confetti, Healthy Recipe, Bean Salads, Salad Beans
Youll love this super-easy, protein and fiber-filled Confetti Bean Salad!! #vegetarian #recipe #vegan #healthy #recipes
Confetti Bean Salad | Twin Tough #salad #beans #veggies #vegetarian
Spicy Kale and Quinoa Black Bean Salad - vegan, gluten free and oil-free. Crunchy, savory, spicy and absolutely delicious! A crowd-pleasing salad. From The Glowing Fridge.
Vegans Recipe, Kale Recipe, Black Beans Salad, Vegans Salad, Crowd Please Salad, Quinoa Beans, Healthy Recipes, Quinoa Black, Black Bean Salads
spicy kale and quinoa bean salad
Spicy Kale and Quinoa Black Bean Salad - vegan, gluten free and oil-free. Crunchy, savory, spicy and absolutely delicious! A crowd-pleasing salad. From The Glowing Fridge. #vegan #recipes #vegetarian #healthy #recipe
Kale Recipe | Spicy Kale and Quinoa Black Bean Salad
Tasty vegetable filled pasties, inspired by the flavours of Jamaican cooking #vegan
Jamaican Pasty, Vegetables Fillings, Jamaican Cooking, Mochi Pastries, Jamaican Pastries, Vegans Jamaican, Cooking Vegans, Fillings Pasty, Tasti Vegetables
"Tasty vegetable filled pasties, inspired by the flavours of Jamaican cooking #vegan" supposedly!
omg, it looks almost like mochi pastries
Vegan jamaican pasties
Caprese Lasagna Roll Ups = Yummmm
Lasagna Noodles, Eggs White, Capr Lasagna, Marinara Sauces, Recipe, Rollup, Caprese Lasagna, Lasagna Rolls, Rolls Up
HOME ABOUT RECIPES PRESS RECIPE BOX LINKS CONTACT Yield: 8 servings Tweet Tweet 8 166 Creamy White Chicken Lasagna Roll Ups Lasagna Roll Ups Caprese Grilled Cheese «Pastawith Browned Butter and Mizithra (Must Try 15 Minute Meal!) Glazed Doughnut Muffins » Caprese Lasagna Roll Ups 10.22.2012 Aww, just look at all the gooey, soon to be stretched and strung (upon my no longer empty fork) cheese and dream of what could be yours =)! Italian comfort food at its finest. The saying third times a charm, it’s true. Yes this is my third attempt at creating what I’d envisioned, and at last a beautifully delicious success. The first time I tried Chicken Caprese lasagna roll ups – strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella -far to soupy and (I was expecting some liquid but I’m telling you half the baking dish was filled with the liquid from the fresh Mozza). The texture of the fresh Mozzarella seemed a little gummy when it melted too. So, the third time I went with a more traditional cheese feeling with the average low-moisture part skim Mozzarella cheese and lots of it, a bit of Parmesan for flavor and a little Ricotta for texture and glueage (I know that’s not a word, but I say it should be). The egg white also helps glue and bind the mixture together, I decided to omit the yolk because I wanted to keep my cheese filling nice and white so it has that Caprese-y look. Besides, omitting the egg yolk is my attempt at making them healthier. That’s laughable I know. I say cheese = calcium, so this is somehow good for me =). This dish has everything you find in the traditional Caprese flavors and many of the traditional lasagna flavors. Really this is lasagna simplified both in flavor and preparation. With that I don’t mean to say their flavor is bland and boring, they are just simple yet incredible flavors. To create the Caprese style filling, you begin with a cheese filling that’s mostly Mozzarella, then it’s layered with fresh Roma tomato slices and sprinkled with fresh basil. Then you roll it up and top it with a simple marinara sauce made from crushed Roma tomatoes, and you sprinkle over more Mozzarella cheese, bake it and then garnish it with fresh basil ribbons. So, they are Caprese inside and out. I love the fresh flavors of this entree and all that heavenly cheese of course! Who knew vegetarian could be so good? Enjoy! This is how the layering should look, this was attempt 2 with fresh Mozzarella (which I highly don’t recommend). I just didn’t want to take a third round of pictures of the prep, so the only difference when you make them will be the use of shredded mozzarella rather than the fresh Mozzarella in the bottom layer. The top picture was end result of recipe listed. Caprese Lasagna Roll Ups Ingredients 8 lasagna noodles, uncooked 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided 3/4 cup Ricotta cheese 1 large egg white 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz) freshly ground black pepper 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices) 1/4 cup chopped fresh basil, plus more for garnish 1 cup marinara sauce, recipe follows Simple Marinara Sauce 2 Tbsp extra virgin olive oil 1/4 cup finely chopped yellow onion 2 cloves garlic finely minced 1 (28 oz) can crushed tomatoes salt and freshly ground black pepper to taste Directions Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper. For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. Simple Marinara Sauce Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired). Recipe Source: Cooking Classy CATEGORIZED: Main Dish, Pasta & Italian TAGGED: basil, crushed tomatoes, mozzarella, parmesan, ricotta, tomatoes YOU MIGHT ALSO LIKE: 51 COMMENTS sally @ sallys baking addiction: yes, third times a charm. It took me THREE TRIES to get my perfect soft peanut butter cookies to be… well… perfect and soft! It was a long exhausting struggle lol. With lots of wasted butter! These look SO good Jaclyn. Well worth all the trouble. It’s so clever! And cute :) October 22, 2012 at 7:40pm Reply Jaclyn: Sally – mmmm I’m going to have to try those perfect soft peanut butter cookies! I love peanut butter cookies! I know what you mean by wasted butter, I don’t want to know how much butter I’ve wasted throughout the year =). October 22, 2012 at 8:27pm Reply Johlet: Ok you have to stop doing this to me! I am on a low carb diet and this is not helping! Now I just want to eat it! Yummy! http://johced-ourjourneytoeverywhere.blogspot.com/xxx October 23,2012 at 2:47am Reply Cara Peace: This is a brilliant idea! I love lasagna rollups and this looks like a great adaptation to them! October 23, 2012 at 1:29pm Reply Ashlee Christopher: simply amazing October 23, 2012 at 3:15pm Reply Anonymous: hi there- is this a recipe that can be frozen? I’ve done spinach lasagna rollups and we freeze them for later, easy cooking. October 24, 2012 at 7:30am Reply Jaclyn: You should be able to freeze these. I think they are probably best fresh just because that is one of the best parts, the fresh tomatoes and fresh basil but the flavors would probably remain about the same. I hope that helps! October 24, 2012 at 8:03am Reply Anonymous: I have never made lasagna – my husband is not a fan of heavy tomato sauce heartburn. This recipe seems far from that. Even though it seems more simple I also think it will be much more flavorful than the traditional lasagna casserole. I’m excited to try this! Thanks for sharing~ Just found your blog recently – love the variety of wholesome recipes! Irene October 24, 2012 at 7:36am Reply Lose Your Belly.com: Jaclyn I do a very similar roll-up, but more lasagna than caprese, nice idea. October 24, 2012 at 10:43am Reply The Cooking Actress: This is so cool!!! These look fresh and delicious and perfect! October 24, 2012 at 5:38pm Reply Seto Kaiba: Thanks a lot ^.^ October 29, 2012 at 7:52am Reply fudgingahead: I just did a lasagna roll recently, too, but yours is so pretty! I want to make it when tomatoes are fresh again :) November 4, 2012 at 12:42am Reply Kelly: Made these last night and they were delicious! November 4, 2012 at 8:00pm Reply Jaclyn: Kelly – that’s great to hear, glad you enjoyed them! Thanks so much for your comment! November 4, 2012 at 8:24pm Reply queena frye: Love this, I used low carb noddles and cottage cheese instead of Ricotta and it was amazing! Thank you! November 19, 2012 at 10:46am Reply Kristen Parks: These are baking as we speak and I can tell this is going to be sooooo delicious! I do meatless Mondays in my healthy lifestyle and I sometimes find it is hard to be creative and this recipe was perfect after a long day of work. Simple and not a lot of ingredients. Also, fairly low calorie. Instead of making sauce I have tons of canned petite diced tomatoes and I love the use of egg whites instead of eggs. This will be a keeper! November 26, 2012 at 3:44pm Reply Roni Dunbar: Use zucchini slices instead of noodles!!!! November 28, 2012 at 6:08pm Reply Rob Pitingolo: This was a solid recipe. Mine turned out much less beautiful than yours, but the flavor was there. I’d like to try these again in the summer when the tomatoes are juicy. One thing is that these are really hard to roll if the tomatoes aren’t sliced super thin. Good stuff! November 30, 2012 at 12:31pm Reply Jaclyn: Thanks for the comment Rob! So glad to hear you enjoyed these! How I love my carbs and pasta =). November 30, 2012 at 7:36pm Reply Toodie: Oh goodness, I am making this very soon. It looks delicious and like you can taste the ingredients separately. Yummmm! December 23, 2012 at 5:50pm Reply Court: Ok so I loved this recipe and modified it a bit. I needed some protein so I grilled some sweet sausages, cut them up into smaller pieces and sprinkled a few in each rollup. I also don’t like ricotta cheese, so I substituted for Philadelphia Italian cheese and herb cooking creme (put a little more than 1/2 cup). They were amazing…my boyfriend and I couldn’t eat them fast enough! December 27, 2012at 10:49pm Reply Jaclyn: Those modifications you made sound delicious! Thanks for your comment, so glad you enjoyed these Court! December 28, 2012 at 6:33pm Reply Caroline: Just made these and they were amazing!!! My boyfriend and I loved them. I used whole wheat lasagna and reduced fat shredded cheese and it was great. I used jarred marinara instead of making this sauce. Highly recommend though! January 7, 2013 at 7:00pm Reply Jaclyn: I’m so glad you and your boyfriend enjoyed them! I like your healthier adjustments, I’ll have to try it sometime =). Thanks for your comment! January 7, 2013 at 10:57pm Reply Julie: This looks like a goid candidate for those fresh mozzarella sheets. They are the ones made to do rollup proscuitto, etc. Think I will try that. Thanks! Love caprese anything! January 9, 2013 at 5:54pm Reply Joan: The lasagna roll-ups look wonderful. My family are such carnivores that I think I might include some chopped up pepperoni or crumbled bacon in the roll ups. Thanks for this great recipe. I will be trying it soon. January 12, 2013 at 12:30pm Reply Caprese Lasagna Roll Ups « muffins: [...] me to try the recipe out! The recipe was on pinterest.com but the source of it can be found here on Cooking Classy’s [...] January 29, 2013 at 8:26pm Reply Caprese Lasagna Roll Ups – Nance and Robyn make the same recipe »: [...] post a recipe that we both made. This week’s recipe was Caprese Lasagna Roll Ups, found over at Cooking Classy. Printable recipe can be found at the bottom of this [...] February 5, 2013 at 5:26am Reply Erin in Ohio: I have made these for my family twice, and they love them. It is going to be a recipe that we use a lot. It’s hard to find meatless meals that satisfy my family, but this one does the trick! February 13, 2013 at 8:27pm Reply Amber: This was Delicious! The texture of the ricotta filling was amazing :) February 19, 2013 at 7:19pm Reply Jaclyn: Amber – I’m so glad you enjoyed these, thanks so much for your comment! February 19, 2013 at 9:52pm Reply Shannon F: OMG could this be even cuter to look at? I can’t WAIT to try these….and eat them all! (I am Italian!) Thank you for sharing! February 23, 2013 at 5:13pm Reply Jaclyn: Shannon – I hope you enjoy them and youre welcome =)! February 23,2013 at 10:51pm Reply Week of March 3rd 2013 | Whine Time in MommyLand: [...] Caprese Lasagna Roll Ups –Cooking Classy. [...] March 10, 2013 at 5:25pm Reply Ahs: I loved these guys! They caught my eye originally because they offered a way to use up leftover lasagna pieces, but I might just start making lasagna this way. I like how they weren’t as heavy and allowed for the fresh tomato flavor to come through. So pretty, too! March 24, 2013 at 6:59pm Reply Random Recipe Roundup #1 – My Mixing Spoon: [...] Caprese Lasagna Roll Ups from Cooking Classy [...] March30, 2013 at 5:08am Reply becky: Wow, was this ever good! I appreciate all the info you included, too–like how the fresh mozz didn’t work for you–saved me from trying it. The only thing I think I’ll do differently next time is spread the ricotta/egg mixture on the noodles and then sprinkle mozz/parm over that. It was a little hard to spread with all that cheese in there. Thanks again for a terrific recipe!!! April 2, 2013at 5:44pm Reply Jaclyn: You’re welcome Becky! Thanks for your comment! April 2, 2013 at 6:40pm Reply donna: I’m thinking of making these for Bible Study supper on Tuesday night. What do you serve with these? April 5, 2013 at 6:56am Reply Jaclyn: I think the only side they really need (since they are full of so much goodness) is some good crusty bread and garlic butter or good olive oil for dipping the bread. I sometimes like to serve it with some kind of chicken on the side because my family loves meat. Hope you enjoy! April 6, 2013at 10:36am Reply Menu Planning Monday Pinterest Recipes | The Pinning Mama: [...] T: Caprese Lasagna Roll Ups by Cooking Classy [...] April 8, 2013 at 5:48am Reply Amber: I made these tonight, & they turned out great! I used oregano in place of basil(because I’m all out of basil at the moment). Thanks so much for this great recipe. April 8, 2013 at 4:51pm Reply Jaclyn: You’re very welcome Amber! So glad you enjoyed! April 9, 2013 at 8:21am Reply glenda: A picture of this recipe was posted by a friend on facebook. I’m so glad she did, because I found your blog; bookmarked it. Love the look of your blog and I will be trying many of the recipes. I love to cook. April 20, 2013 at 10:09am Reply Jaclyn: I’m so glad you found my site Glenda and thanks to your friend for sharing :). I hope you love what you try! Isn’t cooking the best :). April 22, 2013 at 6:31pm Reply Vintage Herb Garden – Patina Faucet Planter | Jessie Bea's Knees Blog: [...] even used the basil last night when I made caprese roll-up lasagna (which was delicious and healthy – I used fat free ricotta and 2% milk / part skim mozzarella [...] April 23, 2013 at 5:18pm Reply Anything Caprese! |: [...] Caprese Lasagna Roll-ups (adapted from Cooking Classy) [...] April 24, 2013 at 8:22am Reply Emily: These were so fun and simple to make and tasted delicious! My whole family loved them and they also tasted great as leftovers! I shared this recipe in a recent meal plan on my blog, rainbowdelicious.com. Thanks you, I will definitely be following your blog and look forward to future recipes! April 24, 2013 at 2:36pm Reply Jaclyn: Thanks for sharing Emily and I’m so glad your family loved these! I’m happy to have a new follower! April 25, 2013 at 7:09pm Reply Five For Friday | Blue Eye Life: [...] kitchen. I did some pinning and came up with two recipes to put on the menu board for the week, Caprese Lasagna Roll-Ups and Skinny Chicken [...] April 28, 2013 at 11:42am Reply Spinach Lasagna Roll-Ups with Homemade Marinara | Sugar and Grace: [...] DIRECTIONS: Cook lasagna noodles according to directions on package. Drain, and lay out on a piece of foil or parchment. Combine the rest of the ingredients in a large bowl, and spread equal an equal amount of the mixture on to each lasagna noodle. Roll up. Easy! Pour 1/2 c of your homemade marinara on the bottom of a 8″x8″ glass baking dish. Place lasagna rolls in dish and cover with another 1/2-3/4 c of the marinara. Bake at 375 for 15-20 minutes. Shave extra parmesan over the top and serve to those you love.
Give your summer potato salad a new twist by grilling precooked potatoes for a crisp texture and smoky flavor. Greek yogurt gives the salad its familiar creaminess with a delicious tang.
Grilled Potatoes Salad, Grilled Potato Salads, Precook Potatoes, Summer Potatoes, Salad Recipe, Whole Food, Crisp Texture, Food Recipe, Greek Yogurt
Grilled Potato Salad // Grill the potatoes first for incredible taste! #summer #grill #salad #recipe
Grilled Potato Salad: Give your summer potato salad a new twist by grilling precooked potatoes for a crisp texture and smoky flavor. Greek yogurt gives the salad its familiar creaminess with a delicious tang.
Grilled Potato Salad - Whole Foods Recipe
Roasted Whole Cauliflowers, Whole Roasted Cauliflowers, Side Dishes, Cauliflowers Recipe, Vegetables, Healthy, Yummy, Cooking, Greek Yogurt
Spicy Whole Roasted Cauliflower Recipe ***review: this was great and VERY spicy. However, We thought it needed to be cooked longer on a lower setting. INGREDIENTS 1 Tbsp vegetable oil 1 head cauliflower 1 ½ cup plain Greek yogurt 1 lime, zested and juiced 2 Tbsp chile powder 1 Tbsp cumin 1 Tbsp garlic powder 1 tsp curry powder 2 tsp kosher salt 1 tsp black pepper DIRECTIONS Preheat the oven to 400°
Spicy Whole Roasted Cauliflower. Get the recipe via @PureWow, greek yogurt and spices make a yummy crusted roasted cauliflower 30/40 min roast
Company coming? Want a quick, nutritious side dish that will tempt even the most reluctant vegetable eater? This roasted whole cauliflower will wow your guests and taste fantastic. Serve as a side or make it a main meal alongside a hearty bean salad.
Fast, Easy dish if you have Fibro/CFS or any chronic illness and still want to eat healthy.. A difficult endeavor when you have Fibro/CFS/chronic pain and a family! Spicy Whole Roasted Cauliflower Ingredients 1 tablespoon vegetable oil 1 head cauliflower 1½ cups plain Greek yogurt 1 lime, zested and juiced 2 tablespoons chile powder 1 tablespoon cumin 1 tablespoon garlic powder 1 teaspoon curry powder 2 teaspoons kosher salt 1 teaspoon black pepper Directions 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. 2. Trim the base of the cauliflower to remove any green leaves and the woody stem. 3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. 4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) 5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower. 6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad. #namaste #nomnomnom #yummyveggies #detroitdoc #recipe #askdrnandi
Grilled Artichoke Pesto Zucchini Bites Ingredients: 2 lbs zucchini (about 2-3 large zucchini) 9 oz package frozen artichoke hearts, thawed and squeezed of excess water zest of 1 lemon 1 tbsp lemon juice 2 cloves garlic, roughly chopped the leaves of half a bunch of parsley (about a cup) 1/4 cup walnuts pinch of salt and pepper 1/4 cup extra virgin olive oil 1 oz parmigiano reggiano, grated (about 1/2 cup) Directions: Cut the stem off the zucchinis, t…
Zucchini! Nutrition, Growing and Recipes
Pesto Zucchini, Grilled Zucchini, Recipe, Fifteenspatula, Artichokes Pesto, Fifteen Spatula, Zucchini Bites, Grilled Artichokes, Zucchini Rolls
Grilled Artichoke Pesto Zucchini Bites by Fifteen Spatulas at ZipList. #grilled #pesto #zucchini #bites #fifteenspatulas
Grilled Artichoke Pesto Zucchini Bites - Low Carb and Super Healthy | Fifteen Spatulas blogger said: So easy and so good! Just spread grilled zucchini ribbons with artichoke pesto and serve!
Grilled Artichoke Pesto Zucchini Rolls | Fifteen Spatulas
Grilled Artichoke Pesto Zucchini Bites Recipe - Fifteen Spatulas
Sesame-Ginger and Cucumber Soba Noodles. Just made the sauce and added the noodles and veggies I had on hand. Yummy
Cucumber Noodles, Asian Pasta Salad, Asian White Noodles, Cucumber Soba, Food, Salad Recipe Noodles, Vegans Soba Noodles, Soba Noodles Recipe, Sesame Ginger
Sesame ginger and cucumber soba noodles recipe
sesame, ginger cucumber noodles
Ornamenty Food — ornamentyfood Sesame-Ginger and Cucumber Soba...
sesame garlic cucumbers
cheese and cuke stuffed peppers
Cheese Stuffed Peppers, Cucumber Recipe, 20101217 Stuffedpeppers3, Cheesy Stuffed, Appetizers Ideas, Crista Food, Cucumber Stuffed, Roasted Red Peppers, Cream Cheeses
Cream cheese & cucumber stuffed peppers
"healthy" cheese stuffed peppers?
"cheesy stuffed roasted red peppers" (Oooo, might change up the cheese, but this looks tasty.)
Roasted Red Peppers Stuffed with Cheese and Cucumbers Recipe
green goddess tea sandwhiches
Parties Sandwiches, Goddesses Teas, Teas Sandwiches, Tea Sandwiches, High Teas, Sandwiches Recipe, Fingers Sandwiches, Teas Parties, Green Goddess
Green Goddess Tea Sandwiches. Perfect for high tea
Green Goddess Finger Sandwiches
Green Goddess Tea Sandwiches for a tea party
Green Goddess Tea Sandwiches #recipe
Green Goddess Tea Party Sandwiches
Picture of Thai Chicken and Glass Noodle Salad with Spicy Dressing Recipe - minus the chicken
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Thai Chicken and Glass Noodle Salad with Spicy Dressing Recipe : : Recipes : Food Network
Black-Bean Salad. ( I make this one all the time, love it!) Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.
Picture of Black-Bean Salad Recipe
Food Network, Salad Recipes, Side Salad, Foodnetwork Com, Kitchens Black, Black Beans Salad, Network Kitchens, Beans Salad Recipe, Black Bean Salads
Light and filling black bean side salad to pair with Mexican meal, can also add chicken
Black-Bean Salad Recipe : Food Network Kitchens : Recipes : Food Network
Black Bean Salad yum!
Picture of Roasted Red Pepper Hummus in Cucumber Cups Recipe
Giada Red, Red Pepper Hummus, Food, Red Peppers Hummus, Cups Recipe, Cucumber Cups, Hummus Recipe, Roasted Red Peppers, Baby Shower
Roasted Red Pepper Hummus in Cucumber Cups Recipe from Food Network
Picture of Gazpacho Pasta Salad Recipe
Pasta Salad Recipe
Picture of Jicama Slaw Recipe
Food Network, Jicama Slaw, Red Peppers, Olives Oil, Belle Peppers, Apples Cider Vinegar, Slaw Recipes, Guys Fieri, Jicama Salad
Ingredients Ingredients 3 tablespoons lime juice 1/2 teaspoon red chili flakes 1/2 teaspoon chili powder 6 tablespoons rice wine vinegar 1 teaspoon sugar 6 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups peeled, julienned jicama 1 cup, peeled, julienned carrots 1 cup shredded napa cabbage 1/2 cup thinly sliced red onion 1 cup julienned English cucumber 1/2 cup julienned red bell pepper 1 tablespoon cilantro, chopped Directions In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve 3 tablespoons lime juice 1/2 teaspoon red chili flakes 1/2 teaspoon chili powder 6 tablespoons rice wine vinegar 1 teaspoon sugar 6 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups peeled, julienned jicama 1 cup, peeled, julienned carrots 1 cup shredded napa cabbage 1/2 cup thinly sliced red onion 1 cup julienned English cucumber 1/2 cup julienned red bell pepper 1 tablespoon cilantro, chopped Directions In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve
Jicama Slaw Recipe : Guy Fieri : Food Network - FoodNetwork.com omit oil, sugar and sub in apple cider vinegar and stevia omit carrots for p2 add in thinly sliced red peppers
Jicama Salad (though the dressing would be great on any Asian salad)
Picture of Cucumber and Lemony Dill Cream Cheese Tea Sandwiches Recipe
Teas Time, Tea Sandwiches, Lemony Dill, Teas Sandwiches Recipe, Cheese Teas, Dill Cream, Cucumber Sandwiches, Cream Cheese Sandwiches, Cream Cheeses
Cucumber and Lemony Dill Cream Cheese Sandwiches
I will determine the best cucumber sandwich! Cucumber and Lemony Dill Cream Cheese Tea Sandwiches Recipe : Melissa d'Arabian : Food Network - FoodNetwork.com
Picture of Quinoa Tabbouleh Recipe
Food Network, Side Dishes, Quinoa Tabbouleh, Tabbouleh Quinoa, Tabbouleh Recipe, Quinoatabbouleh, Aarti Sequeira, Gluten Free, Tabbouleh Salad
Quinoa tabbouleh salad
Quinoa Tabbouleh Recipe : Fo Tabbouleh quinoa salad
Quinoa Tabbouleh Recipe : Aarti Sequeira : Recipes : Food Network
Quinoa Tabbouleh. Thinking about this as a side dish for the Mediterranean Chicken. I just love quinoa!
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