4,082 back recipes

If you have never tried to add sweet potato into potato, try this recipe. Then you will fall in love with it!

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Steamed red cabbage wedges and quartered red potatoes drizzled with a horseradish butter sauce with green onions. A simple vegetarian side dish.

Risotto-style orzo with fresh tomatoes, Asiago cheese, garlic, and parsley simmered in chicken stock. Creamy pasta with risotto texture in half the time and no constant stirring.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!