I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to...
Author: Aroostook
This is a very easy side salad for a picnic or covered dish event. My mom kept this going in our frig all summer. I think she got the cucumbers from an aunt and uncle that had a farm nearby.
Author: SUSIE IN MISSOURI
Author: Peggy Markel
From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that...
Author: IngridH
Author: George Hendrix
Scrumptious. Slightly sweet. A bit different from traditional coleslaw. I like the "angel hair" coleslaw cabbage, but the mixture with carrots and red cabbage is great too. Try it with dried cranberries...
Author: Kathy228
Author: Michael McLaughlin
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
Author: Susan Bishop-Sauter
When our beautiful son was young, he would eat peas, broccoli, etc. When he turned 13 years old he became convinced that "green" anything was just too "gross." This recipe is one of the few he will eat...
Author: Leslulu
Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.
Author: GingerlyJ
Author: Grace Young
Author: Molly Stevens
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Author: princessmommie
The Dijon mustard adds a different twist to this delicious appetizer! Water chestnuts are optional, but add a nice texture to the smooth cream cheese and crab filling.
Author: Kimber
Make and share this Stir-Fried Asian Style Broccoli recipe from Food.com.
Author: Bayhill
An easy Roasted Butternut Squash Risotto
Make and share this Creamed Peas And Carrots recipe from Food.com.
Author: MizzNezz
Oven roasting enhances the natural aroma of asparagus in the simple, but elegant side dish. Pair Roasted Asparagus with the finest steak or humble poultry to make any meal seem special without fat and...
Author: Stoblogger
Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.
Author: Daphne2002
This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up...
Author: davinandkennard
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
A great chinese vegetable side dish for such stir-fries as Mongolian Beef. Also goes well with Teriyaki steaks and chicken or any meat that needs a good healthy economical vegetable dish.
Author: PalatablePastime
Spinach noodle casserole with cottage cheese and a crunchy top. That's all!
Author: katie mae
This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are...
Author: Pagan
This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor...
Author: Tisme
This recipe comes from an old cookbook called Native Cookery and Edible Wild Plants of Newfoundland and Labrador . Its old fashioned good, traditional style pea soup from Newfoundland.
Author: Kerri Lake
I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!
Author: canarygirl
Author: Jeanne Silvestri
The first time I had this was at my girlfriend Deanna's Christmas party. She made a lot of wonderful dishes. But, my favorite was the vegetable pizza. This is very easy to make and it will get eaten up...
Author: Aunt Dawn
These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego...
Author: dawnie2u
Crunchy, cheesy fried zucchini chips without the guilt of deep frying. This is the perfect way to make use of those abundant zucchini from the garden! Serve with marinara sauce for dipping.
Author: Soup Loving Nicole
My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll...
Author: HEP MEP
Make and share this Pickled Asparagus recipe from Food.com.
Author: southern chef in lo
Make and share this Green Green Spring Vegetables Barefoot Contessa - Ina Garten recipe from Food.com.
Author: cookiedog
This soup is wonderful on any day, but especially on a fall day having carved the pumpkin for Halloween. The ginger and curry flavour work well with the pumpkin.
Author: Deantini
For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender
Author: Nana Lee
Author: Steven Raichlen
Make and share this Roasted Asparagus With Crunchy Parmesan Topping recipe from Food.com.
Author: gailanng
These are nice and convenient to make when roasting a chicken or pot roast in the oven. I usually make it with baby carrots but sliced carrots may also be used instead of strips. Seasoning is very simple,...
Author: LonghornMama
This was passed down to me from my mother and it is just great!! My 6 year old son and his friends love it! It is great on the side with burgers or BBQ sandwiches and baked beans. I also like it as a snack....
Author: LisaAnne G
Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the...
Author: COOKGIRl