945 extra recipes

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

A very nutritious salad and tastes refreshingly delicious.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Mixed greens with grapes and feta tosses mesclun and sliced radicchio with halved red and green grapes, crumbled feta, and a simple red wine vinaigrette. A quick vegetarian side salad for 8.

Smoked mozzarella focaccia topping with cherry tomatoes, balsamic vinegar, fresh basil, and garlic. Italian bruschetta-style appetizer ready in under 20 minutes.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Halloween black spiders' leg noodles toss inky squid ink linguine with roasted butternut squash, orange bell peppers, garlic, and Kalamata olives. A vegetarian Halloween pasta with bold spooky color contrast.

Gazpacho verde is a chilled Spanish green soup of spinach, arugula, cucumber, and scallions blended with lime juice and olive oil. Vivid, herbaceous, and fully vegan.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Broiled tomato-pesto sandwiches layer fresh basil-parmesan pesto on toasty bagels, topped with ripe tomato slices and bubbled under the broiler. A quick vegetarian lunch ready in 15 minutes.