A colorful side dish that is savory to the taste. It is simple and easy to do. Please feel free to add other ingredients to your liking.
Author: beadshow2006
Make and share this 2 Points Plus - Broccoli Rabe With Garlic and Parmesan recipe from Food.com.
Author: mariposa13
This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good....
Author: lizardstone01
Kids eating spinach?! When it's baked into these cheesy squares they'll be asking for more!
Author: Kim S
Asian style, yummy, healthy salad. I like to make it at the beginning of the week and have it for lunch all week. I got this recipe from a friend, Margaret...
Author: Laura Leigh
Make and share this Falafels With Pine Nuts recipe from Food.com.
Author: Charishma_Ramchanda
......mmmm, fresh picked tomatoes right out of the garden. Is there anything better? I served this salad with a big bowl of spaghetti and meatballs. Your...
Author: sherryinmo
This recipe was in the April/May 2011 Taste of Home. The original had 8 oz cream cheese, but I used a small chunk of local goat cheese instead. I also...
Author: DeniseBC
A simple tasty salad for a summer evening or a light meal. The recipe comes from Womans Day Magazine. You can make you own croutons by baking cubed bread...
Author: Barb G.
Make and share this All About the Heart Salad recipe from Food.com.
Author: brynda
I tried this salad at a Greek restaurant on my summer holidays in Pelion. I don't think it's Argentinian but it really is a delicious combination of lettuce,...
Author: joanna_giselle
This is mom's coleslaw recipe. She is always asked to make the slaw at every family function because she makes the best. As a special note, I believe that...
Author: JillQH
You can use any green veges for this dish. Had to include 3 specifically for the recipe to be posted. Use whatever is in season. eg chinese cabbage, asparagus,...
Author: Jubes
Peas came in late this year. Not enough to freeze like I always do so instead I tried this simple, tasty treat because I love lettuce, peas, and with a...
Author: Andi Longmeadow Farm
Make and share this Field Greens With Eggs and Enoki Mushrooms recipe from Food.com.
Author: dicentra
Make and share this Mustard Greens and Peas recipe from Food.com.
Author: Bren in LR
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...
Author: Kittencalrecipezazz
From my Great Aunt's recipe collection. My Aunt was a member of a gourmet supper club, and Jeanne was one of the members. This is Jeanne's recipe.
Author: HeatherFeather
Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch.
Author: Sharon123
This recipe was given to me as a wedding gift 22 years ago. I have made it every year since for Thanksgiving and Christmas, although it is wonderful throughout...
Author: oboemom
An intriguing dish to serve either as a first course or as a vegetarian main. This bold red sauce will add texture and flavour to the mushrooms. If king...
Author: Leslie
Don't knock it till you try it! This is extremely low cal. If you use fat free cottage cheese you get 40 calories for 1/4 cup. Boullion cube is 5 calories...
Author: kate09
This is a little more jazzy than creamed spinach. From "Martha Stewart Living" Thanksgiving edition magazine.
Author: threeovens
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...
Author: Mary Jenny
Taken from HGTV and tweaked a bit, this is and easy and versatile salad. New England, Mid Atlantic, Spain, French, Tex/Mex.
Author: Sharon123
Make and share this California Miso Soup recipe from Food.com.
Author: StarOfWhiteLight
This is an interesting combination from The Border Cookbook. Posted for ZWT 3, Mexico. It combines sharp and sweet flavors that work pretty well with spicy...
Author: pattikay in L.A.
Make and share this British Crispy Seaweed recipe from Food.com.
Author: English_Rose
Make and share this Italian Greens and Beans recipe from Food.com.
Author: Prose
A classic Punjabi way of cooking mustard greens.From the World of the East Vegetarian Cookbook by Madhur Jaffrey.
Author: strangelittlebeast
Make and share this Sauteed Watercress With Yellow Squash and Sesame Seeds recipe from Food.com.
Author: dicentra
This salad is a Northwest-style combination of fresh greens and Pacific Rim flavors. From "Fresh from Dover Canyon"
Author: Mary Baker
This recipe was modified from food I ate while in Cameroon. This is traditionally served with a whole grilled chicken and grilled potatoes and plantains....
Author: Becky
I tossed this together to serve with dinner, the Mexican flavors were a hit with me so I thought I would post it to see if others agree. Prep time includes...
Author: Chef Jean
I made WiGal's Creamed Cabbage Soup and then lightened it up a little! You might like to add a tablespoon of low fat cream cheese at the end, to give it...
Author: Sharon123
These light, tasty Mediterranean pizzas are perfect for summertime cuisine! The basics of pita, tomato, basil, feta and garlic are the mere canvas for...
Author: quotLickThePlatequo
Dandelions act as a natural detoxifier and diuretic, triggering the kidneys to flush out excess salt and fluids and help the liver release toxins. This...
Author: Molly53
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at...
Author: kitty.rock
This is a quick method to stir-fry bok choy so it does not turn mushy and pallid. Remember to treat freshly purchased bok choy like any other leafy green...
Author: Broke Guy
A dreamy duo of butternut squash and brussels sprouts come together in a yummy, simple saute pan of eastern European proportions.
Author: Vikingoddess
Make and share this Mixed Greens' Salad With Roasted Cranberry Vinaigrette recipe from Food.com.
Author: COOKGIRl
This traditional French recipe uses the common dandelion flower (Taraxacum officinale) but you could use others, if you wish.
Author: Member 610488
From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a...
Author: GibbyLou