A garlic butter sauced shrimp curls inside each mushroom cap. The whole cap is served atop a slice of baguette to catch the wonderful garlic butter and mushroom juices.
Author: GeeWhiz
The crunch of the bitterfree cucumbers, the sweetness of the jicama, the mild brassica note of the Napa, and the tang of the fruit combine to make a tasty, well-balanced salad as eye-catching as it is...
Author: 3KillerBs
I love zucchini corn and cheese together but the topping really makes this fantastic. Adapted from the Canadian dairy website.
Author: Cookin-jo
These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer.
Author: English_Rose
Make and share this Indian Green Cabbage recipe from Food.com.
Author: hannahactually
This deliciousness was served to me by a young student from Bella Russe (sp ?) and it is THE most wonderful salad. Please be patient with it and play about until you get the taste you love - believe me...
Author: lindseylcw
Make and share this Springtime Vegetable Coleslaw recipe from Food.com.
Author: Boca Pat
Make and share this Creamy Pea and Artichoke Pesto Pasta Salad recipe from Food.com.
Author: dicentra
Make and share this Roasted Asparagus Vinaigrette recipe from Food.com.
Author: Burgundy Damsel
My sister brings these to parties and every time everyone eats them first. I asked for it to share with all of you.
Author: Yello Kim
Author: Floyd Cardoz
Make and share this Tomato and Zucchini Cream (Soup) recipe from Food.com.
Author: Boomette
A handy little recipe that I adapted from a pretty generic looking Mexican cookbook that I have. The original recipe calls for feta cheese, so that's an option if you eat dairy. I think it's a great dish...
Author: magpie diner
This from the Farm Journal America's Best Vegetable Recipes. I used to make a lot of this stuff from humongous zucchinis every year. I used it like a cream of soup and it works great.
Author: loonydaycarelady
I love this, it made me love Brussels sprouts! It's elegant enough to serve at a dinner party, easy enough for Tuesday night!
Author: SweetySJD
This is a quick and easy borsh (everyone spells it different) recipe that tastes pretty close to the homemade stuff I had in Russia. I use a food processor to shred all of the veggies, which saves a huge...
Author: JackandDawn
Make and share this Ellie's Fabulous Green Beans recipe from Food.com.
Author: ratherbeswimmin
Make and share this Sue's Spaghetti Sauce recipe from Food.com.
Author: Rebecca L Davis
This healthy soup is loaded with fiber and flavor. You'll love its creamy texture.
Author: Land O'Lakes
Make and share this Grilled Eggplant (Involtini Il Forno) recipe from Food.com.
Author: sriddell
Make and share this Japanese-Style Sesame Green Beans recipe from Food.com.
Author: Mom2Eight
Make and share this Soupe Au Pistou (Vegetable Soup With Basil Sauce) recipe from Food.com.
Author: Jostlori
Make and share this Smokey Chili Roasted Broccoli recipe from Food.com.
Author: katie in the UP
Make and share this Apricot and Tarragon Baby Carrots recipe from Food.com.
Author: Parsley
From Fine Cooking magazine, Fresh & Quick edition. This salad is recommended to go with grilled chicken or pork. Use a vegetable peeler to shave the Parmigiano.
Author: LaJuneBug
Make and share this Fresh Tomato Dill Soup recipe from Food.com.
Author: Mom2Rose
Make and share this Zesty Pumpkin Soup with Chili Cream recipe from Food.com.
Author: RecipeNut
Quick and easy and definitely better than just boiled veggies! The chillies in it give it a decided character. Great as a side dish to the main course.
Author: Honeybeee
From Mario Batali in the cookbook, The Chew Food. Life. Fun. Mario says, "The French, with their ratatouille, may think they've cornered the market on fun words for a vegetable stew, but all that means...
Author: Sharon123
Wonderful, versatile broccoli. Change the cheese and spices as you wish, try basil and mozzarella, parmesan or asiago.
Author: Derf2440
Make and share this Marine Cabbage Salad recipe from Food.com.
Author: Nyteglori
I'm shocked at how many people say they hate Brussels Sprouts and then devour these and ask for the recipe. These are simple to make and reheat well by just warming them in a skillet. Perfect for a holiday...
Author: Faux Chef Lael