Rice/2 recipes

If you're looking for a healthier version of tomato sauce try this easy-to-make recipe that's perfect with any pasta dish.

Delicious quesadillas are made with black beans and avocado.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

This slaw is a great side dish with burgers, pulled pork, BBQ, or any succulent meaty dishes. Loved the dilled pickles in the slaw and the pickled juice in the dressing, which really accomplish the flavor. It's refreshing, and also very low in calories and fat.

Fresh salmon cakes bound with cornflake crumbs, celery, and thyme, pan-fried golden and served with a horseradish-spiked lemon-herb mayonnaise. A bistro-style seafood dinner.

Quick and easy, it is a great breakfast, you can bake these lovely quiche in the earlier morning, you can also make them in advance and freeze them.

Lean turkey chili with kidney beans, caraway, celery seed, and a balanced spice mix. Lower-fat than beef chili but every bit as rich, simmered slow for big-batch comfort.

Sweet cherry tomatoes, crunchy cucumbers, smoky toasted corn, toasted walnuts, black olives and feta cheese are tossed together with extra-virgin olive oil, fresh lemon juice, parsley and mint, a tasty and flavorful salad that can be served as a side dish or a nutritious and delicious main dish!

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Cheese stuffed chicken breasts pounded thin and rolled around a savory filling of roasted red pepper, mozzarella, basil, and stuffing mix, then baked until golden and bubbling. An Italian-style weeknight main.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Easy, tasty and loaded with great flavour. A great way to cook with my fall veggies that grow in my garden. I often enjoy this delicious soup with homemade bread, and I can not ask for anything better than that!