I made this tonight and we thought it was great. Even my 20-month old daughter LOVED it and that's saying something. I know a lot of people want more whole foods in their diet but have no clue what to...
Author: PookeyLumLum
My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted...
Author: P.B.andJayne
Adapted from my favorite cooking blog, Smitten Kitchen, to be no flour and no sugar. Also, to incorporate my most favorite trio of flavors: chocolate, peanut butter, and banana.
Author: Kiskadee
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Author: Katherine D'Costa
Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.
Author: dicentra
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would...
Author: PrincessSarahNP
Make and share this Halloween Finger Sandwiches recipe from Food.com.
Author: Sharon123
Slightly smoky, subtly Spanish, simply sensational shrimp--a Whole Foods recipe. The elegant stacked presentation is so pretty. Smoked Spanish paprika adds subtle character to this dish and can be used...
Author: Chef Kate
"Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in...
Author: duonyte
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy...
Author: WiGal
Everyone who has tried this loves it. I came up with this recipe as an alternative to pasta salad. I buy all the ingredients at Trader Joes. Sometimes I get a real craving for this salad. Its tastey, crunchy...
Author: LizAnn
I love this recipe i dont usually eat soup but i thought up this recipe and gave it a go. i make it specially for my nephew who loves it.
Author: t_michalak
Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.
Author: spatchcock
Kasha is another name for buckwheat groats, which are very healthy and full of nutrients. They have sort of a smokey flavor, which pairs very well with the tomatoes in this recipe to make a deep, satisfying...
Author: Roosie
Quinoa is a very high protein grain which originated in the Andes mountains of Bolivia and Peru as a staple food of the Incas. It's gluten-free and rich in L-lysine, phosphorus, calcium, iron, B vitamins,...
Author: Debs Recipes
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Koftas are usually made with meat, but this is a fun variation with bean and wheat, served with Tabouleh. I have had bad luck making "kabobs" out of the mixture as the recipe calls to do, and usually just...
Author: ladyroseofrohan
Make and share this Easy Dog Biscuits recipe from Food.com.
Author: Health-Minded Chef
This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.
Author: Mandy
Make and share this Bulgur and Lentil Pilaf recipe from Food.com.
Author: dicentra
A pizza dough recipe from my dad. Best one I have ever made myself. Works beautifully if you use a pizza stone in the oven. Preparation time includes rising time. Use pizza flour if you can find it, I...
Author: micro_ang
from the Food Network Canada show called The Main. I tried it tonight and it was pretty tasty! I'm a big fan of lentils anyway but I've never had them with bacon. The lentils are done in 2 steps remove...
Author: LizzieLou
A light, delicate, flavorful side dish that pairs well with chicken and seafood! This is my absolute FAVORITE couscous recipe ever!!
Author: RedVinoGirl
Make and share this Low Fat Minestrone Soup recipe from Food.com.
Author: Millereg
Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't...
Author: St Margarets Kitchen
I made this recipe for a potluck and all of my friends loved it. The variety of colors, from the peppers to the stuffing, makes this dish beautiful and appetizing! Also, it is quite easy to make and, even...
Author: Lindsey Lawrence
Plain wild rice, from Kuhn Rikon's instruction manual (15 psi cooker), when you don't have time to presoak the wild rice. Kuhn Rikon strongly believes that rice and grains should be cooked at LOW pressure...
Author: KateL
We love grits, this is another good way to serve them. A great alternative to a baked potato when served with grilled steak or chicken. I belive this recipe could be made with instant grits.The 2 1/2 hours...
Author: Barb G.
Make and share this Cheddar Bay Biscuits (Red Lobster ) Recipes recipe from Food.com.
Author: hersheymedia1
From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but...
Author: duonyte
Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe...
Author: Galley Wench
A simple salad, but full of healthy ingredients. I love this perpared pilaf style (i.e. no dressing), but my hubby prefers it with the dressing. You can switch up the ingredients, too (I do quite often...
Author: velorutionista
This is from The Best of the Best from Colorado. It is a very pretty dish and more flavorful than just having grits. Good as a side dish instead of rice or potatoes. I did need to cook it longer than the...
Author: Toni in Colorado
Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash...
Author: kelly in TO
This is a wonderful, nutty side that is great as a base for a stew or a creamy stroganoff type dish. From Weightwatchers.com. This is 2 points per serving or core.
Author: KelBel
I got the idea for this from the Whole Foods recipe website, and, of course, added some extra spices to make it a bit more interesting. This was a great recipe to clean out the leftover quinoa, dried cranberries...
Author: Kozmic Blues
The green onion pancake, called a Scallion Pancake, is a common favorite snack among the Chinese in different regions. These were served to me by family friends at a Dim Sum party.
Author: Member 610488
This is a fabulous quinoa pilaf that pairs well with grilled or broiled meats, or could even be a main vegetarian course. I like to have leftovers for breakfast with a fried egg on top. From the Eating...
Author: MathMom.calif
This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
Author: HelenG
I adapted this recipe from an Eastern European Oxtail soup recipe I found at http://easteuropeanfood.about.com/od/crossculturalsoups/r/oxtailbarley.htm and it came out great. It is perfect for the cold...
Author: PhillGreen
Tiganites pronounced tee-ghah-NEE-tess. This recipe intrigued me and I hope to try it when I'm no longer on a diet :). These light, crispy medallion-sized treats are a delight served with honey, Greek...
Author: Dreamer in Ontario
This comes from Country Living and is a nice change from your regular pizzas that have a ton of sauce and it is super easy to make. The eggplant makes the flatbread nice and moist and the feta cheese adds...
Author: cyaos
This is my favorite. To serve, spoon directly from the soufflé dish or for a spectacular presentation, bake in an 8 inch spring-form pan and unmold. Experiment with a variety of different greens. If frozen...
Author: Olha7397
I use this for anything that needs Bisquik-biscuits, waffles, etc. Our family loves camping and this is definitely one of the food items I take. Also use for Recipe#390173.
Author: WiGal