Fried green tomatoes/16 recipes

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

A chapti (whole-wheat roti) stuffed with paneer (farmers cheese) enriched with Indian spices.

Make these delicious and economical tuna burgers for your family. They are ready within 20 minutes and perfect for a supper on a busy weekday.

A fantastic non-pork sausage packed with Asian flair.

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.

A delicious saw, love the idea of adding black bean into this crunchy and tasty slaw. The soy-ginger dressing goes deliciously well with all the veggies. A great side dish to be aside with summer BBQ.

Just like the name of the dish, this new potato salad is ideal on a hot summer day.

Creamy Baked Potato Soup with Bacon and Cheddar recipe

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Make these flavorful pizza rolls with store-bought or homemade pizza dough. They are filled with basil pesto, sun-dried tomatoes and marinated artichoke hearts.

Hard to go wrong with a Muffuletta sandwich. It was easy and simple to assemble, and it was packed with flavour.

A spicy traditional chili that can be left to simmer while you are at work.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.