Carmel onion recipes

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

Cheesy, crispy and tasty. These phyllo rolls are great for a fancy appetizer, or a side dish, or a simply delicious main dish.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

A very tasty way to cook squash, and it's also a cozy dish in a cold winter day. Packed with nutrients, feel free to use other similar squash to replace butternut.

Bev's Green Bean Casserole recipe

A lively fresh appetizer perfect for the summer. Mint and oregano brightness the couscous toped with fried tomatoes, almonds and a bit of salty feta.

A rich and decadent frittata packed with a variety of seafood.

Any tender green can be used in this recipe. Wilted and sautéed greens are brightened with Indian spices with a touch of creaminess.

This quick and easy sauteed peas are very tasty, red onions and fresh mint are great accompaniments. The dish comes out refreshing and flavorful!

Easy no-fuss Slow cooker (Crockpot) potatoes, cheese and ham.

A classic combination using fresh ingredients instead of dry and salty onion soup mix. Perfect for veggies or as a chip dip.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Original chile con queso contains lots of fat, try this low-fat chile con queso, and cut at least half of the fat, but it tastes delicious, even better. Superbowl day, eat some homemade pita chips with this delicious dip, enjoy! The flavor is boosted by adding your favorite beer!

Something about bacon goes so well with spinach. Using a hot bacon dressing wilts the spinach just the perfect amount, not rubbery and not too mushy and packed with flavor.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.