865 telling recipes

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

I omit pizza sauce for this one. If you've never tried it. try it just once, you might be surprised how good it is without sauce. Make sure the pizza is completely covered with vegetables, sometimes I use very finely chopped broccoli with this as well, and if I feel adventurous, jalapeno peppers

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Texas caviar made with black-eyed peas, colorful bell peppers, jalapeño, and red onion. A quick, crowd-pleasing Southern dip or side dish ready in 30 minutes.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

India relish with cucumbers, green tomatoes, peppers, and onions in a spiced vinegar brine with turmeric, cinnamon, and mustard seeds. A classic canning recipe.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.

Spaghetti pie with a baked noodle crust, marinara, sauteed bell peppers, and a melty mozzarella-Parmesan top. A clever leftover-pasta dinner that slices like a pizza.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Rotini pasta with a chunky eggplant and three-pepper sauce simmered in white wine with garlic, basil, and plum tomatoes. Oil-free vegetarian pasta dinner built on Mediterranean vegetables.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.