Quick and easy pan seared scallops with fresh tomato caper salsa. All ingredients are easily assessable at your grocery store. Recipe submitted for RSC #10
Author: Andi Longmeadow Farm
I love sugar snap peas and I toss them into all kinds of dishes but this is a way to have them as a side dish. I think the Tarragon compliments them nicely.
Author: MTpockets
Make and share this Spinach Corn Casserole recipe from Food.com.
Author: MsBaton
RECIPE VIDEO ABOVE. This is the broccolli version of Cauliflower Cheese! Tender broccoli smothered in a creamy garlic-parmesan cheese sauce which is pretty much the one I use for everybody's favoure...
Author: Nagi | RecipeTin Eats
Make and share this Slow Roasted Tomatoes recipe from Food.com.
Author: Miraklegirl
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Author: hipbonez
Make and share this Roasted Beet and Arugula Salad recipe from Food.com.
Author: dicentra
As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe...
Author: Nana Lee
A great recipe to take to a cook out or pitch-it. Fairly easy to make and you can make it ahead of time since its a chilled dish.
Author: tabalt711
Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.
Author: JackieOhNo
From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad!...
Author: COOKGIRl
A great side dish to pair up with beef, chicken or fish. Love the flavors in this dish - simple but full of flavor. I did add a clove of garlic to the original recipe just because I thought it would really...
Author: HokiesMom
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this...
Author: COOKGIRl
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
Author: Sageca
Make and share this Broccoli With Garlic and White Wine: Broccoli Con Aglio E Frasca recipe from Food.com.
Author: JoJoStar
This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.
Author: Joel6538
This is a wonderful version of coleslaw that packs a little heat. It's perfect with any summer BBQ. Adjust the heat by adding to or removing the jalapeños! From Chef Dean Fearing, The Mansion on Turtle...
Author: Leslie in Texas
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Author: jackieblue
Author: Hugh Fearnley-Whittingstall
Just made up this recipe today to use up some ambelofasoula (I've never seen this bean in Canada and don't know if it has an English name). All kinds of green beans would be good in this refreshing salad,...
Author: evelynathens
From Rachel Ray. It's delicious as it is, but I suppose adding in some mozzarella or provolone cubes, or maybe some toasted macadamia nuts would be good too... For extra ease, I use the large bag of Ready...
Author: JamesDeansGirl
I found this recipe awhile ago and I finally made it and it turned out great. You possibly can use other pasta if you prefer. I hope you like as much as I do.
Author: Kelly1966 S
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Author: Margie99
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze....
Author: Kate in Ontario
I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.
Author: Derf2440
You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother...
Author: Lali8752
Make and share this Shrimp and Asparagus Salad recipe from Food.com.
Author: Barefoot Beachcomber
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Author: JimChicago52
This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the...
Author: Manda
Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra.
Author: Busters friend
Author: Pam Anderson
Toasted walnuts and bread crumbs give flavor and texture to these fried olives.
Author: Megan
A wonderful southern tradition--and obviously and acquired taste! Don't want it so hot?- replace pepper and Cajun seasonings and jalapeños with some ham hocks and have them country style.
Author: Shawn C
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Author: Liza at Food.com
This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha....
Author: Japanese Delight