Being from Georgia, I thought there was only one kind of slaw, grated cabbage, Duke's Mayo and a little sugar, served twice daily! However, when we would...
Author: Georgia On My Mind.
Spinach noodle casserole with cottage cheese and a crunchy top. That's all!
Author: katie mae
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Author: cookiedog
Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!
Author: Kozmic Blues
Author: Sally Gilmour
Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR
Author: Tracy K
Make and share this Thai Basil Vegetables recipe from Food.com.
Author: PalatablePastime
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...
Author: Kittencalrecipezazz
Spicy chiles and sweet carrots make these pickled veggies a magnificent acidic accompaniment to top any taco.
Author: Rick M.
I can't remember where I found this recipe, but even my husband will eat it. That says a lot since he's not a fan of anything green except lettuce.
Author: lilchris
A zesty, quick way to prepare brussels sprouts. Use the juice of a ripe lemon - Meyer lemons are preferable if you can get them. You can add some honey...
Author: Whats Cooking
This is a nicely-flavored simple salad that I love and make often in the summer. My husband is not as crazy about tomatoes as I am, but he will eat seconds...
Author: GaylaJ
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Author: eatrealfood
This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.
Author: kris in ks
I found this recipe in a Cooking Light magazine; it differs from some of the other Cooking Light recipes in that there is no oil and fewer ingredients....
Author: SunshineNut
This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can...
Author: Diann is Cooking
Make and share this Spring Couscous Stuffed Bell Peppers recipe from Food.com.
Author: LilPinkieJ
This is a delicious fall treat...even for the veggie averse! It's got a nice sweet and spicy flavor that's hearty and healthy all in one! It goes great...
Author: Shalini
My grandmother made these when I was a kid...and I searched the web for a recipe...with no luck...so I gave it a try tonite and the result was very good...i...
Author: philcraine
A recipe that goes back years and a great way to use up all that zucchini left over from summers crop, you may adjust all seasonings to taste --- if you...
Author: Kittencalrecipezazz
This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite...
Author: Leslie in Texas
This was in a magazine I get from my utility company about "down home" foods and I thought it looked really good!
Author: CandyTX
This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.
Author: momaphet
Make and share this Asparagus with Tarragon Butter recipe from Food.com.
Author: Evie3234
An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make!...
Author: sofie-a-toast
A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook,...
Author: Molly53
Make and share this Asian Inspired Asparagus recipe from Food.com.
Author: AcadiaTwo
Make and share this Israeli Couscous With Asparagus recipe from Food.com.
Author: gailanng
Haven't had a chance to try this yet myself, but it sounded good. I found it one time on the web. Let me know if you try it before I do how it is.
Author: TXHomemaker
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite....
Author: Heather3271
You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those...
Author: Charlotte J
Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Author: Lisa B
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated...
Author: Kittencalrecipezazz
No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple...
Author: kiwidutch
This is one of my newly adopted recipes. I have not yet tried it, but have created concoctions similar to this on my own many times. This is an add/delete,...
Author: spatchcock
Make and share this Chicken Stuffed Poblano Peppers recipe from Food.com.
Author: Kelly
This fried okra is very crispy. The Parmesan coating adds a nice flavor to the okra. Since there is no flour or cornmeal used in the recipe, it's perfect...
Author: PanNan
From Rachel Ray. It's delicious as it is, but I suppose adding in some mozzarella or provolone cubes, or maybe some toasted macadamia nuts would be good...
Author: JamesDeansGirl
Make and share this Zucchini, Squash and Corn Casserole recipe from Food.com.
Author: Jesters Lace
This is a recipe for delicious green beans & tomato, cooked the traditional Greek way. Fresh green beans, tomatoes, herbs and spices are simmered together...
Author: Um Safia