From 500 All-Time Great Recipes. If you cannot find fresh Jerusalem artichokes, feel free to substitute frozen or canned. We also like this with homemade croutons scattered on top!
Author: COOKGIRl
Another great recipe from Everyday Italian on the Food Network. This is a great way to get your fam to eat veggies. Thanks, Giada!
Author: Adopted Parisian
A delicious and healthy way to prepare this caprese Italian treat, with tangy & sweet Balsamic glaze!
Author: Chef Drtybrshs
We really enjoyed this simple low cal/low fat crock pot meal. The original recipe suggests to serve it over rice but we liked it just as it is with some sour cream (the original recipe suggests plain yogurt...
Author: ellie_
Delicious pasta which I had at a cooking class I went to recently. The teacher/chef said not to sub in milk for the heavy cream because you need the butter fat.
Author: ellie_
Here is a very different, delicious way to enjoy those carrots! Original source: Better Homes & Gardens.
Author: Pianolady
This recipe came from an old issue of Better Homes and Gardens. I've been making it for years, and it is a family favorite. I like to serve it with some grated cheese on top and/or a dollop of sour cream....
Author: Barb Witherspoon
Author: Melissa Perlman
Author: Grace Young
This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.
Author: Riverside Len
Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.
Author: ladyfingers
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Author: Debbie R.
I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes...
Author: SassyStew
Author: Ryan Hardy
I developed this recipe, it is really a wonderful moist casserole. Adjust the jalapeno peppers and the cayenne pepper (if using) to taste. To save time you can prepare the stuffing mixture and/or cook...
Author: Kittencalrecipezazz
WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess...
Author: Sandi From CA
Make and share this Easy Cabbage Roll Casserole recipe from Food.com.
Author: Camart
Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.
Author: Chef Dudo
This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator,...
Author: CookingONTheSide
I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways...
Author: P48422
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the...
Author: Sharon123
You can roast more than one color of beets, such as golden and red at the same time. Just remember to wrap each color individually in foil to prevent them from bleeding into each other. From Canadian Living...
Author: daisygrl64
Make and share this Tomato Basil Bisque recipe from Food.com.
Author: mitchellengineer
This recipe came from a taste of home cookbook. It was one of those little ones that they sell by the checkstand in the grocery store. Even people who don't usually like carrots love this one.
Author: OceanLuvinGranny
I love artichokes but hate cooking them on the stove, as they take so long and it seems so messy. This is a faster and cleaner way to do it.
Author: Ceezie
Make and share this Creamy Brussels Sprouts Gratin recipe from Food.com.
Author: Parsley
There are only 4 ingredients in this recipe (well, 6 if you count the salt & pepper)n but this recipe is a hit with everyone--an easy, tasty, addition to a weeknight meal. Just be careful cutting the squash....
Author: Barb G.
Make and share this Green Tomato Hot Dog Relish recipe from Food.com.
Author: Bergy
Make and share this Grilled Veggie Pasta Salad recipe from Food.com.
Author: jovigirl
A neat refrigerator pickle courtesy of www.acommunaltable.com. Covered and refrigerated, pickles should last up to one month. Refrigeration time not included in preparation time.
Author: Molly53
Author: Jennifer Iserloh
Make and share this Margarita Shrimp and Vegetable Kabobs recipe from Food.com.
Author: ratherbeswimmin
Fritters or pakoras are considered the most readily available snack any time of the day. It is a treat especially in cold rainy weather when the aroma of fried dough and vegetables is very comforting....
Author: kusum gupta
I usually pair this sweet side dish with meatloaf and baked potatoes...a real comfort meal (especially since all three bake simultaneously!).
Author: Tearanii
This is a recipe I came up with and use alot, it's quick & easy, delicious and makes a great presentation.
Author: Kevin Simon
I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be "it." Then a lady...
Author: ElizabethKnicely
A zesty cole slaw with a kick. Be sure and let it sit in the fridge overnight so the flavors can marinate together.
Author: Sassy in da South
Cat Cora says she loves the challenge of making Brussels sprouts irresistible. Her secret is to really let them caramelize in the brown butter. Keep them in the pan until the insides are tender and delicious!...
Author: Sharon123
For the Zaar World Tour courtesy of my friend Susan who is a wonderful cook. Try only if you LOVE onions! Wonderful as a side dish.
Author: Auntie Jan
Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer....
Author: Vicki in CT
You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!
Author: Tarilbrown
We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's...
Author: Paja9203