Vegetable/26 recipes

"This delicious main dish is really open to your own taste in fresh vegetables. Feel free to switch your favorites for your not-so-favorite ones. Some have even suggested adding mushrooms, garlic, diced cooked chicken and extra sauce."

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Light as a feather as if made by the Angels.

One of the recipes we found to use up the homemade leftover chili, it came out amazingly good, nice and crispy on top, very cheesy; the chili and other several kinds of sauteed fresh vegetables were delicious mixture, which gave the lasagna huge amount of flavor.

Country Pumpkin Bread recipe

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Green Beans tossed with Shallots, Tomatoes and Mushrooms. An easy side for nearly any main dish.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.

A very refreshing and clean salad/side dish.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales. As the Welsh say, “Do the little things” and nourish your body. The recipe serves 6 bowls, as per the image, with 3 quenelles each.

A delicious way to cook zucchini, and it's such a yummy combination for you to enjoy.