Foods by "High Fiber" category| Page 8

Moroccan Spiced Scallops with Lentils

Author: Bon Appétit Test Kitchen

Spicy Tomato Basil Sauce

Author: Kate Fogarty

Farfalle with Peas and Pancetta

Cherry Apricot Cobbler

Author: Susan Reid

Grilled Corned Beef and Fontina Sandwiches

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Author: Bruce Aidells

Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli

Fresh Herb, Grapefruit, and Fennel Salad

Author: Gabrielle Hamilton

Lemon Nut Torte with Summer Berries

Author: Akasha Richmond

Mini Zucchini and Goat Cheese Tarts

Author: Maria Helm Sinskey

Pork Gyros with Yogurt Tomato Sauce, Red Onion, and Arugula

Author: Susanna Hoffman

"Top Tier" Devil's Food Cake with Sour Cream Fudge Frosting

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...

Author: Rochelle Palermo

Crudités with Green Goddess Dip

This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.

Author: Nancy Oakes

Gumbo Z'herbes with Red Beans

Baked Apples Stuffed with Honey, Almonds, and Ginger

Bucatini with Butter Roasted Tomato Sauce

The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.

Author: Dawn Perry

Saffron Couscous with Fresh Peas and Chives

Quick Black Bean Soup

Author: Mark Flemming

Buttermilk Bran Muffins

These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize...

Author: Sarah Phillips

Barley Soup with Greens, Fennel, Lemon, and Dill

Author: Anna Thomas

Sweet Couscous with Nuts and Dates

Apple Bok Choy Salad

Author: Joel Fuhrman, M.D.

Yogurt with Granola, Tropical Fruit, and Crystallized Ginger

Author: Bon Appétit Test Kitchen

Spring Vegetable Sauté

Author: Oliver Strand

Red Lentil and Carrot Soup

Everyday Granola

Author: Molly Wizenberg

Hot Oat & Quinoa Cereal

Author: Carla Lalli Music

Butternut Squash and Sage Soup with Sage Breadcrumbs

Author: Deborah Madison

Warm Cauliflower and Herbed Barley Salad

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Author: Bon Appétit Test Kitchen

Shredded Brussels Sprouts and Scallions

Roast Chicken with Rosemary, Lemon, and Honey

Author: Melia Marden

Strawberry Shortcakes with Balsamic and Black Pepper Syrup

Author: Cindy Mushet

Risotto Style Barley with Mushrooms

Pork Chops and Squash with Pumpkin Seed Vinaigrette

There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.

Author: Bon Appétit Test Kitchen

Huevos Rancheros in Tortilla Cups

Author: Bon Appétit Test Kitchen

Pear and Dried Cherry Crisp with Coconut Almond Topping

Spinach and Mushrooms with Truffle Oil

Author: Rick Rodgers

Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice Roasted Chickpeas

Author: Molly Stevens

Penne with Green Olives and Feta

Author: Molly Stevens

Roast Salmon with Sweet Chipotle Glaze and Hominy Puree

Author: Selma Brown Morrow

Bell's Homemade Seasoning

I wanted to make "Recipe #66941" and did not know what Bells seasoning was. I could not find anything on Zaar, so I googled. I found this on www.bakespace.com and as it is so simple I thought I would post...

Author: Good Looking Cooking