1. Place shredded zucchini or corn kernels in sieve to drain off excess liquid. Set aside. 2. In medium bowl, combine pancake flour, cheese, milk…
1. Heat olive oil in a medium stockpot. Add peppers and onion and saute until tender, about 4 minutes. 2. Add the rice and broth…
Beet and Quinoa Tabouli
The natural dye of beets adds a cheerful pink hue to this tabouli that makes the salad stand out on your plate.
Risotto with Broccoli, Peas, Zucchini and Carrots
Bursting with great vegetable flavors, the creamy vegetarian risotto makes a great spring dinner.
Summer Vegetable Tian
Originally from the South of France, a tian is a dish in which summer vegetables —similar to those used in a ratatouille — are layered…
Brussels Sprout Salad with Parmesan and Walnuts
Thinly sliced Brussels sprouts make a terrific slaw.
Mexican Cole Slaw with Cilantro Vinaigrette
Cilantro adds a punch to this slaw made with Savoy cabbage.
Indian Cole Slaw with Mango, Cilantro and Golden Raisins
Sweet mango and raisins star in this Indian-inspired slaw.
Vietnamese Cole Slaw with Ginger and Carrots
A great combination of flavors to complement any Asian-inspired menu.
Baked Risotto with Roasted Vegetables
Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl.
Tomato, Squash, and Zucchini Gratin
A gratin is baked in a shallow dish (also called a gratin), with a topping of bread crumbs or cheese. The colors and flavors of…
Tera Cotta Recipe for Clay Pot
How to prepare: Cut off and discard stems and slice caps in half. Set aside. Lightly coat chicken thighs with cornstarch. Set aside. Combine sauce…
Fresh Vegetable Pizza with Cresecent Rolls Crust
Spread crescent rolls on large cookie sheet, bake and cool. Mix the next three ingredients, and spread on the cooled crescent rolls Mix the chopped…
In a small sauce pan over low heat, melt margarine. Add mayo and whisk until smooth. Add lemon juice and whisk. Take off heat when…