I came across this recipe and thought it looked great for a harried week night supper. I also think this is very adaptable to what is on hand in the frige. Recipe source: Redbook (July 2005)
Author: ellie_
Make and share this Baby Carrot Soup With Cilantro and Curry recipe from Food.com.
Author: Barefoot Beachcomber
Make and share this Carrot Rice Puree recipe from Food.com.
Author: princess buttercup
Make and share this Steak with Parmesan-Grilled Vegetables recipe from Food.com.
Author: RecipeNut
Make and share this Sugar Snap Pea Salad With Lemon-Mint Vinaigrette recipe from Food.com.
Author: dicentra
I love to try new flavors and so I tried sunchokes. When raw, they have a crunch and sort of water chestnut-like texture and taste so you can add lots of flavors to them and they absorb it. This is the...
Author: ChefLee
Make and share this Fried and Frozen Zucchini recipe from Food.com.
Author: Cooking with Consci
Tempura, the technique of cooking vegetables quickly in a light crispy batter, originated in the Far East. Whether you eat a formal meal with separate courses, or whether you follow the example of many...
Author: Scandigirl
Make and share this Spicy Tomato & Coriander Soup recipe from Food.com.
Author: Sueie
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've...
Author: Molly53
The recipe comes from my German grandmother. I like it,since it is refreshing in summer and taste good with all kind of poultry.
Author: renatekheim
Having been recently diagnosed with insulin resistance, I often have difficulty finding low-carbohydrate meals I like. I heard a lot about spaghetti squash as a replacement for spaghetti and thought I...
Author: Rachel Rodrigue
I love Weight Watchers, but I hate recipes that call for cooking spray, sugar substitute, and fat free this or that. These things are not good for you! About this recipe: You can substitute any non-starchy...
Author: Seante C.
Author: James Beard
You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.
Author: Cindy Hartlin
I used one of Jamie Olivers recipes and adapted it to what I picked up from the markets. The original recipe is from Gourmet Traveller June 2008. This soup will satisfy even the most devoted carnivore....
Author: Sommelier to boot
The mushrooms can be made in advance and refrigerated until ready to serve. This is my family's favorite salad, and it looks beautiful.
Author: mosma
This a an easy no fat light lunch. Obviously, you can customize with adding your favorite herbs and or veggies, but I like it best this way!
Author: Kiwiwife
This recipe is great on roast beef sandwiches - hot or cold. It's origin is Al's #1 Italian Beef in Chicago. The recipe was printed in the Blue Plate Specials cookbook. It's like a regular giardiniera,...
Author: PanNan
Make and share this Beef and Mushroom Lasagna recipe from Food.com.
Author: Food Network Kitchen
This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!
Author: Cherbear64
Make and share this Balsamic Roasted Tomatoes recipe from Food.com.
Author: Snowbunny Andorra
Make and share this Panera Country Bread and Tomato Soup With Mashed Basil Oil recipe from Food.com.
Author: Molly53
I love tomato soup and I had to find something between 'from a can' and the gourment soups that cost far too much. After searching many recipes (including ingredients in that gourmet soup) I tried throwing...
Author: Lori Alcorn
An easy side dish to double or halve, this dish captures the flavors of fall and tastes wonderful! I enjoy it because it doesn't leave a huge puddle of sugar-butter, like many other recipes for baked squash...
Author: Greeny4444
Shakshouka (shakshoka, chakchouka, shak-shouka, shak shouka) is a Tunisian and Israeli dish made of cooked tomatoes, peppers, spices and eggs. It is very similar to the Turkish dish Menemen and to the...
Author: Tea Jenny
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by LeNora Hudson of Suphur, Oklahoma.
Author: NELady
This are delicious and easy! I think the recipe came from Gourmet but I'm not sure. They're like cherry tomatoes but to a higher degree! Easily doubled.
Author: Chef MB
My version of the Dallas Steakhouse favorite. I once asked the Chef, "What is that little "something" flavor in the dressing?" He replied, "Molasses." Dressing should be used sparingly, more is not better....
Author: PAMELA D.
This is a simple yet wonderful recipe. It's from House & Garden Magazine 1964. I make it often in the winter. Looking at the ingredients you'd never guess how delicious it is. Everyone I serve this to...
Author: Somogirl
Make and share this Sweet Potato Vegetable Soup recipe from Food.com.
Author: barefootmommawv
Another recipe from The Creative Gardener's Cookbook that I can't wait to try. It suggests serving this with steak or roast beef and potatoes.
Author: Kim127
A recipe from Chatelaine Food Express Quickies 2. If you love green olives as much as my family, you'll love this quick to make dish.
Author: Dreamer in Ontario
This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork.
Author: Gloria 15x
Make and share this Eggplant Parm Lasagna recipe from Food.com.
Author: Food.com
I had this at a Birthday Party. A cousin I barely know gave me the recipe. It was one of the best dips I ever had for crackers and veggie. Everyone raved about it and noone could guess it even had pickles...
Author: Tara1183
Make and share this Low Fat and Fast Mushroom Soup recipe from Food.com.
Author: marna
Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact...
Author: Geema
Make and share this Asian Sesame-Cucumber Salad recipe from Food.com.
Author: Charlotte J
From Mark Bittman's, "The Best Recipes in the World". Don't mince the mushrooms too finely or they will be too pasty.
Author: Debbie R.