Nasturtiums add a peppery taste to a green or mixed salad and a flash of contrasting color. This is an attractive summer salad, rich in vitamin C, and...
Author: Sharon123
This recipe is from the Publix flyer that comes in our local paper, it is suggested to serve this with Sun-Dried Tomato Artichoke Chicken. That recipe...
Author: Pixies Kitchen
Make and share this I Can't Believe It's Just Cabbage recipe from Food.com.
Author: mersaydees
I found this recipe in a little cookbook entitled "Green Thumbs in the Kitchen." It is almost exactly like the one already posted which is why I added...
Author: Happy Hippie
Zambia's version of the Greens in Peanut Sauce found all over Central and Southern Africa, Ifisashi, is usually a vegetarian greens and peanuts dish. However,...
Author: Annacia
A popular side dish, especially with Greek dishes. Add some sliced grilled chicken, and you've got a meal.
Author: lucy k.
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Author: cookiedog
Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics,...
Author: littleturtle
You don't really have to use just red leaf lettuce, but any lettuce will do. This recipe is from "Real Simple" magazine. You will have leftover dressing...
Author: threeovens
An Illinois innovation. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Fermentation...
Author: Molly53
Found on the internet and is very similar to a recipe I just 'make'. This one has amounts so I'm posting this one :) (Time includes refrigeration)
Author: jovigirl
This is from my 365 Ways to Cook Vegetarian cookbook. Posting for ZWT3. "French tradition warrants that this salad be served on Christmas or New Year's...
Author: dicentra
Make and share this Quick Cabbage and Carrot Pickle recipe from Food.com.
Author: dicentra
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make...
Author: Daryl Gerboth
Make and share this Hot and Sour Greens recipe from Food.com.
Author: Happy Harry 2
If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel...
Author: bluemoon downunder
Make and share this Asian Slaw - Guy Fieri recipe from Food.com.
Author: ctbolton
This healthy slaw tastes great and looks wonderful, and uses a minimum of ingredients. The shredded bok choy contrasts nicely with the cabbage, and the...
Author: EdsGirlAngie
This could even possibly come under the cuisine of "modern Asian" with its subtle blending of flavours...and it's great, you can eat it cold as a salad...
Author: melting pot
Make and share this Cajun Seasoned Cabbage recipe from Food.com.
Author: bridgettels
This recipe came from my mother. It is easy to make and looks/tastes incredible. You can use any kind of salad greens that you like, and you can substitute...
Author: Linda Sue
While brainstorming ways to use up the beet greens from my garden, I decided to incorporate them into my favorite Korean recipe. This pancake is easy to...
Author: Azure Wilson
To wash greens, place the torn leaves in a large bowl of cold water and swirl vigorously. (This dislodges the dirt.) Let the greens stand until they are...
Author: threeovens
This wonderful salmon dish with its sweet and tangy sauce and lively fresh salad is suitable for special occasions. From a recipe by Bill Granger, one...
Author: Daydream
When I was young, my Argentinean friend often had these South American fritters packed in her school lunch. I was always willing to indulge in as many...
Author: Bake'n'Eat
Made these the other day when we had a barbecue with all the trimmings! They were awesome!!! These sweet-savory glazed hot dogs were inspired by a dish...
Author: Manami
Make and share this Clearwater City Caesar Salad recipe from Food.com.
Author: Nyteglori
This is a spicy condiment prepared from fermented hearty vegetables and marinated in Nepali spices. This preparation bears a truly Nepali identity.
Author: Tulsi Regmi
This salad is one of the suggested side dishes that goes with Roast Salmon with Spiced Coconut Crumbs Roast (Recipe #141533). However, you may want to...
Author: tigerduck
A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used,...
Author: zeldaz51
Buttery, and smooth flavored boiled cabbage. This recipe came from Divas Can Cook which is Old School Cooking For The Modern Woman. Make sure you go check...
Author: Tabetha D.
I thought of crab cakes and tuna cakes. Why not Swiss chard? Turned out delicious. Easy and quick side dish.
Author: BramptonMommyof2
Make and share this Escarole, Fennel, and Oak-Leaf Salad recipe from Food.com.
Author: dicentra
These make great hors d'ouevres for a party or just to pair with another scrumptious asian dish. A refreshing change from the plain, old egg roll
Author: Cynna
I tried to feed my special children as many vegetables as they could hold.Some had never tasted a fresh carrot etc.This is one of the recipes. I have (4)...
Author: Montana Heart Song
Make and share this Stir Fried Tomatoes And Peppers recipe from Food.com.
Author: Boca Pat
Except for the Parmesan cheese which is only optional this dish has no fat so you can eat the whole dish without regrets, add in some dried chili flakes...
Author: Kittencalrecipezazz
This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
Author: Always Cooking Up Something
Make and share this Fennel, Mushroom and Arugula Salad With Seared Scallops recipe from Food.com.
Author: dicentra
This is like antipasto in a bowl! What's also nice about this is that it's a quick toss in the salad bowl. The dressing ingredients are tossed with the...
Author: JackieOhNo
Kale is sauteed in butter and tossed with toasted pine nuts and shredded Parmesan cheese. Looks fancy enough for the holidays!
Author: MOTTSBELA
Because of harsh conditions prevailing in the Himalayas, staple ingredients in their growing seasons are fermented and dehydrated to be consumed in winter...
Author: Tulsi Regmi