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Recipes starting with R

Raspberry, Chocolate and Pecan Oat Bars
  • Complexity: medium

Raspberry, Chocolate and Pecan Oat Bars

Raspberry jam and chocolate chips fill these delicious pecan oat bars. 

Red Kale, Persimmon and Feta Salad
  • Complexity: easy

Red Kale, Persimmon and Feta Salad

Kale is tossed in a champagne vinegar and shallot dressing with avocados, persimmons, Asian pears and feta.

Red Quinoa with Zucchini and Asparagus
  • Complexity: easy

Red Quinoa with Zucchini and Asparagus

Healthy and delicious red quinoa is tossed with fresh veggies, lemon and herbs. A light and easy dish. 

Rice Noodles with Broccolini, Soy and Sesame
  • Complexity: easy

Rice Noodles with Broccolini, Soy and Sesame

Pad Thai style rice noodles are coated in a spicy salty sauce with added crunch from the broccolini.

Ricotta Gnudi with Sage, Honey & Truffle Salt
  • Complexity: advanced

Ricotta Gnudi with Sage, Honey & Truffle Salt

These indulgent ricotta dumplings are smothered in honey and truffle salt then topped with fried sage.

Risotto Alla Vodka
  • Complexity: medium

Risotto Alla Vodka

One of my favorite pasta dishes reinvented into a simple risotto.

Roasted Acorn Squash Soup
  • Complexity: medium

Roasted Acorn Squash Soup

Roasted acorn squash is pureed into a velvety smooth soup spiced with cumin and curry. 

Roasted Acorn Squash with Rosemary, Honey and Feta
  • Complexity: easy

Roasted Acorn Squash with Rosemary, Honey and Feta

A little sweet and a little spicy, this roasted acorn squash side is perfect for your next dinner party. Topped with tart cherries, tangy feta and crunchy pistachios.

Roasted Asparagus and Green Bean Bread Salad

Roasted Asparagus and Green Bean Bread Salad

Asparagus and green beans are roasted and then tossed with crunchy bread and hard boiled eggs. Finished with a caper thyme dressing this is a bright and delicious side dish.

Roasted Brussels Sprout Chips
  • Complexity: easy

Roasted Brussels Sprout Chips

Chips don't always have to be potatoes. Pulling apart Brussels sprout leaves, tossing them in oil and then roasting them makes them crunchy and irresistable.

Roasted Brussels Sprouts with Dates and Manchego
  • Complexity: easy

Roasted Brussels Sprouts with Dates and Manchego

These roasted Brussels sprouts are tossed with dates and Manchego right when they come out of the oven then tossed in a whole grain mustard dressing. 

Roasted Butternut Squash and Goat Cheese Salad
  • Complexity: easy

Roasted Butternut Squash and Goat Cheese Salad

Perfectly roasted butternut squash and creamy goat cheese top off this quick, easy and healthy salad. Toasted pistachios finish it off with a nice crunch. 

Roasted Butternut Squash Soup with Savory Granola
  • Complexity: medium

Roasted Butternut Squash Soup with Savory Granola

This curried butternut squash soup is flavored with lemongrass, ginger, cumin and turmeric then topped with Savory Rosemary Granola

Roasted Carrots with Tahini and Carrot-Top Pesto
  • Complexity: medium

Roasted Carrots with Tahini and Carrot-Top Pesto

Roasting these Cal Organic carrots brings out their subtle sweetness. I make use of the whole vegetable by making a pesto from the carrot tops with pistachios, parsley and lemon.

Roasted Curried Cauliflower with Raisins, Dill and Pine Nuts
  • Complexity: medium

Roasted Curried Cauliflower with Raisins, Dill and Pine Nuts

Cauliflower is tossed with turmeric, curry and cumin, roasted until golden brown and then mixed with raisins and pine nuts to make the perfect side dish. 

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©2017 Megan Mitchell