Before this soup entered our lives my13 year old son never came within five feet of a vegetable. I can't tell you how shocked I was when he cleaned his entire bowl and asked for seconds! He was eating...
Author: jensglutenfree
Make and share this Creamy Peanut Asparagus recipe from Food.com.
Author: Blanket Girl
Make and share this Mushrooom Thyme Risotto Also Known As Arborio Rice recipe from Food.com.
Author: BakinBaby
I love roast carrots how ever they come but these are amazing! I could eat them every day. Just be careful of what stock you use because some of them can be very salty and it will ruin the dish. I use...
Author: meshell b
Make and share this Dick Clark's Mushroom Soup recipe from Food.com.
Author: Lennie
I guess this is just a glorified chunky guacamole, but my, it is good. Served at Tabla Bread Bar and featuring in the 2006 Saveur 100, this is an adaptation of a recipe by Melissa Clark via Yoga Journal....
Author: oloschiavo
Most people think of split peas as just for soup, but I've discovered it makes a wonderful mash or spread for sandwiches and dipping. A simple recipe that will increase your protein levels and replace...
Author: Briar Rose
I have not tried this yet. However, I love to combo of zucchini and gorgonzola and I'm posting this here for safe-keeping. Recipe source is the Swiss cooking magazine 'Betty Bossy', the June 1990 edition....
Author: tigerduck
There are several recipes here for oven-dried tomatoes, but this recipe is a little different so I thought I'd post it. This is a great way to use up a bumper crop of tomatoes. They give a great depth...
Author: TasteTester
Make and share this Broccoli With a Garlic and Lemon Dressing recipe from Food.com.
Author: Candy in Tyrone
My other half loves fried mushrooms, but can't eat regular flour based breading. So after looking at several different recipes I modified luvmybge's recipe, which can be found here: http://www.food.com/recipe/fried-mushrooms-105573....
Author: ockhamsdragon
Make and share this Brussels Sprouts Caesar Salad recipe from Food.com.
Author: iris5555
This comes from the health conscious cookbook kosher Mealleaniyumm by Norene Gillets. To tell you the truth you don't have to be Jewish or eat kosher to enjoy this recipe or any of the other recipes in...
Author: Studentchef
I first tried this about three years ago. It's SO good as a dip for pita bread. I imagine it would work well with fresh veggies, too.
Author: Cluich
Pasta Ai Tenerumi - The recipe calls for the ends of the cucuzza vine but the "ingredients" would not accept this so I entered spinach instead. Enough for 3 people
Author: Phil Franco
Make and share this Better-Than-Beef Burgers recipe from Food.com.
Author: Kate Kremann
Make and share this Pasta With Capers and Cherry Tomatoes recipe from Food.com.
Author: dicentra
Make and share this Cucumbers and Mint Salad recipe from Food.com.
Author: Merlot
Make and share this Baked Tomatoes with Orzo and Olives recipe from Food.com.
Author: mstrcook
Make and share this Mediterranean Salsa With Crostini recipe from Food.com.
Author: Dancer
Make and share this Herb Grilled Tomatoes recipe from Food.com.
Author: Anastacey
I have enjoyed variations of mushroom caps with cheese many times, but these ones I whipped up from a few things I found in the fridge are superb....if I do say so myself....
Author: Samfrancisco
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce....
Author: SpiceBunny
Yummy, italian-inspired appetizer from the website SuperFoodsRx. Tomatoes are considered a "superfood" because they are rich in lycopene, ascorbic acid, alpha/beta carotene, lutein / zeaxanthin, potassium...
Author: kellymbrown
I haven't yet tried this but I will soon as I have all the ingredients. It caught my eye as being potentially crockpot suitable.
Author: Missy Wombat
This is a hearty, comforting soup with a pleasant aroma. I make this using homemade vegetable broth and homemade seitan. Using all of the spices in the recipe is absolutely important to the flavor of the...
Author: CityDoors
Make and share this Quick and Delicious Zucchini Soup recipe from Food.com.
Author: Carolyn
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature. Serve with toasted pita wedges.
Author: English_Rose
from Taste of Home's Light and Tasty 203 recipe cookbook received from BusyMomof3 in the 2011 Cookbook Swap. They note that they used a 850 watt microwave and the diabetic exchanges are 2 vegetables and...
Author: ImPat
Make and share this Spicy Parsnip Shoestring Fries recipe from Food.com.
Author: hectorthebat
From Tastes for All Seasons by Crye-Leike, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom!
Author: NELady
Make and share this Zucchini and Tomato Hominy Harmony recipe from Food.com.
Author: Mercy
My sister introduced me to homemade egg rolls with this recipe. It's more time consuming than other recipes I make, but worth it. If you've got "helpers" to help roll them, that saves a lot of time. Usually...
Author: mailbelle