An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.
Author: Kiwi Kathy
I love Bok Choy and put this recipe together by combining parts of a few others and it turned out delicious. You're sure to love.
Author: Shock55
Fresh mushrooms replace dried in these yummy spring rolls. Instead of mung bean sprouts, try spicy radish sprouts, lentil sprouts, or even wheat berry sprouts! Adapted from Deborah Madison's Vegetarian...
Author: Sharon123
Make and share this Banh Mi Meatball Salad recipe from Food.com.
Author: gailanng
Make and share this Cabbage Salad ( Mexican Coleslaw ) recipe from Food.com.
Author: Vino Girl
Make and share this Turkey, Rice & Greens Soup recipe from Food.com.
Author: Lise P.
Cooked cucumber is a very unusual item in any recipe, but this really will bring accolades and is good for the hot summer months or a first course any time. This scales up or down easily.
Author: wray8483
I made this impromptu for my family, and everyone freaked out. It contains no meat, so it's perfect for vegetarians or those who are trying to cut down on meat. It's amazingly simple to make...no more...
Author: STRYDER256
Creamy coconut milk balances the tang of mustard greens in this Southeast Asian style curry. Serv over jasmine or basmati rice. From Cooking Plesures magazine(Feb. 2002).
Author: Sharon123
Make and share this Grandma Coleslaw (Ramen Noodle Coleslaw) recipe from Food.com.
Author: Rob Tenney
A delicious and fresh salad served in a bread bowl. So easy to put together and great to serve at your gathering. Doubles easily.
Author: kittycatmom
This is a great main-dish salad for summertime. It has lots of contrasts....sweet & sour, soft & crunchy, hot and cold. You can also make this using scallops, chicken or steak instead of the shrimp. The...
Author: Hey Jude
I usually make this recipe when I am feeling a cold coming on. It is packed with vegetables and I can eat as much as I want without feeling guilty. It's great for anytime of the year and the kids love...
Author: Brookenicholehamilt
Make and share this Frizzled Kale Salad With Toasted Coconut recipe from Food.com.
Author: sofie-a-toast
Very healthy recipe with tons of superfoods.
Author: just4fun
Make and share this Spinach and Shiitake Mushroom Phyllo Turnovers recipe from Food.com.
Author: dicentra
The Runner-Up recipe for 2005 in the San Francisco Chronicle, from Janet Fletcher. Fish sauce replaces the anchovies from the traditional version.
Author: evelynathens
I recently signed up for a farm delivery service and have had to get creative with vegetables that I am unfamiliar with. This recipe pulls from my southern roots and is similar in preparation to the way...
Author: New Housewife
If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches - mustard. Homemade meals come to life with just a dash of the condiment.
Author: Mary Jenny
I eat greens year-round. A great casserole from Cooking Light. Per serving: 170 calories, 5.1 g fat, 7 g protein, 25.2 g carb, 4 g fiber, 14 mg cholesterol.
Author: ratherbeswimmin
From "The Pacific Islands Cookbook". A lot of the stuff in this cookbook looks so cool but calls for ingredients that I'd have to scour the city high and low to find! This one though, has stuff I can find...
Author: the80srule
From SELF Magazine. This is a low-cal, yet filling salad from chef-partner Michael Dunn of Yankee Pier Santana Row in San Jose, CA.
Author: Trnquilit
Make and share this Three-Pepper Cole Slaw recipe from Food.com.
Author: dicentra
This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s....
Author: GlamAtomic
Recipe courtesy of Abingdon Manor Inn & Restaurant. These are the words from Inn Quisine website: Although it's hard to imagine how a recipe of so few ingredients could produce a salad so pleasing, rest...
Author: gailanng
Possibly my favorite appetizer that I've posted on Food.com! You can substitute quail eggs to create elegant and impressive cocktail party bites. Adapted from a recipe by Joe Yonan. Cook time is chill...
Author: FLKeysJen
Make and share this Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette recipe from Food.com.
Author: gailanng
This recipe was inspired by a trip to the farmer's market in fall. It makes great use of an ingredient you might otherwise throw away, and beautifully shows off fall colors. The juice from the beet greens...
Author: Kim_150
This is a delicious, garlicky creamy dressing that has no dairy. The silken tofu makes it creamy without dairy giving your salad a rich taste without a lot of fat. From The World's Healthiest Foods Website....
Author: Leslie
This is an absolutely divine and easy chicken salad. Great summer recipe - and so easy to prepare. Leftover dressing easily stores for a couple of weeks.
Author: Maddy_2
Make and share this Simmered Mixed Greens recipe from Food.com.
Author: gailanng
Russ went and picked samphire down on the salt marshes today, then stir fried it to go along with a salmon dish we had at dinner. Young samphire is a little like asparagus (and often called sea asparagus)...
Author: JustJanS
Found this on fast cooking pressure cooker recipes. I **LOVE** butternut squash, usually have it with the thai seasonings, the kale and apples are great! Super easy and fast.
Author: redredrobyn
This is a great meal by itself, but if you must, it's also an excellent side for bbq's or get togethers. We can't keep it around for more than a day when we make it...delicious!!! Also...I like the veggies...
Author: F-16 momma
This is a hearty, healthy salad with a nut dressing that is full of flavor. You can use any combination of vegetables that appeals to you or that you have on hand.
Author: Geema
Make and share this French Style Peas & Mint recipe from Food.com.
Author: katew
A daily standby in season. Delicious served with cornbread or corn pone. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
A delicious recipe that is taylor-made for the holidays by choosing colorful ingredients and creating Christmas color patterns.
Author: tandtbledsoe
This is a very tasty soup. Some people call this 'Italian Wedding Soup,' which refers not to matrimony but to the 'wedding' of the small meatballs and pasta. Take care to wash the escarole well. This is...
Author: Kimosabe
Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each.
Author: Chocolatl
A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!
Author: terry
Make and share this Seared Shrimp in Endive Leaves With Parsley Sauce recipe from Food.com.
Author: Stefanie
Make and share this Cajun Seasoned Cabbage recipe from Food.com.
Author: bridgettels
Here a salad with a bit of crunch! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let).
Author: Sydney Mike
Roasting beets brings out thier sweetness. Quince adds a little tartness to the salad served over a bed of Baby Greens with a Orange Vinaigrette Dressing.
Author: Potagekempcc
If you are not an anchovy lover then this is not for you, this recipe requires a whole can of anchovies! The dressing is best if prepared hours or up to a day in advance, you will have enough dressing...
Author: Kittencalrecipezazz