This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Author: TishT
Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.
Author: jcaldwel
Make and share this Easy Orange Couscous recipe from Food.com.
Author: Missy Wombat
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Author: Wendys Kitchen
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's...
Author: France C
This dish should be prepared several days ahead of of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so. Very high in vitamins.
Author: Olha7397
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock...
Author: Mysterygirl
This is a great recipe I found on spoonforkbacon.com It is really good and filling. You can use salt and pepper to tasteEnjoy!
Author: mcawesomest
This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer...
Author: CookinDiva
Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp...
Author: AnnInLondon
Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine.
Author: WiGal
I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone....
Author: Jean 7
This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about...
Author: JillAZ
A vegetarian delight. Very versatile I know non-vegetarians who absoulutely love this recipe. Try it!
Author: Ambercrombiegirl
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't tell'em how easy it was and milk it for all it's...
Author: Punky Julster
Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart...
Author: C and Ds Mommy
Hearty, stick-to-the-ribs cabbage casserole. This goes great with pork chops or ham, although I could make a meal of just this alone. Whenever I make cornbread, I usually double the recipe so I have enough...
Author: Manda
A twist on the King Ranch Chicken Casserole. Truth be told, not quite as healthy as its counterpart, but my family agrees it tastes better.
Author: Shelby
A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX.
Author: PaulaG
I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful...
Author: Steven R. Gundry, MD
One of Buddy Valastro's Recipes from The Kitchen Boss - TLC Valastro, Buddy. "Buddyu0027s Breadcrumbs" 18 January 2011. HowStuffWorks.com. 12 March 2011.
Author: Jacque Jacques
Appetizer or side dish, cheese and jalapenos add a twist to these bite-size pancakes made from a mix.
Author: papergoddess
Make and share this Barley Wild Rice Mushroom Pilaf recipe from Food.com.
Author: spiritussancto
This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the...
Author: Chef Joey Z.
Make and share this No-bake Caramel Popcorn recipe from Food.com.
Author: Tina Bachmann
Make and share this Baked Tomatoes Stuffed with Couscous and Feta recipe from Food.com.
Author: JustJanS
Ready, Set, Cook! Reynolds Wrap Contest Entry. Unwrap these flavorful tamales to discover the surprise filling - a flaky, perfectly cooked tilapia fillet. The tilapia is surrounded with chile pepper cream...
Author: blazes
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Author: Alison Roman
Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!
Author: robynmorgan
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess...
Author: KLHquilts
This recipe was originally at www.divinerecipes.com, but I tweaked it. In the original it was suggested that you could use Tuna oil or Chicken stock/bouillon instead of the beef. It also said to form into...
Author: Canwi
I found this recipe on vegefood.com and have made it so many times. We were vegetarians but eat meat again now. However, we still love the vegetarian recipes we used to make. My mom and sisters are all...
Author: OceanLuvinGranny
The perfect low-fat comfort soup on a cold winter's day. I improvised this from looking at Italian Sausage Soup recipes. My husband and guests couldn't stop raving about it. I used Roasted Garlic diced...
Author: teretree
A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors...
Author: honeybee75
I've had this recipe for quite a long time and I don't remember where it came from. This is one delicious soup though that I think you'll enjoy as much as I do.
Author: Annacia
This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on...
Author: Millereg
A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.
Author: rsarahl
This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style...
Author: WestCoastMom
Recipe by Dave Lieberman. You can use any Barley or Quinoa for this as well. I found this on the foodnetwork website, decided to try it because of all the rave reviews. I used pearl barley and also added...
Author: tasteeone
This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock...
Author: Deantini
Make and share this Bulgur Wheat With Veggies recipe from Food.com.
Author: Mysterygirl
This is a dynamic and tangy tasting poultry stuffing that is easy to make. The sour dough bread combines beautifully with the simple ingredients and herbs.
Author: Fuller Cooking
This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe...
Author: amanda l b
Make and share this Ultimate Power Bar recipe from Food.com.
Author: kelli.kasperek
From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due...
Author: brokenburner
This is a basic polenta recipe. You can serve it soft right out of the pot or serve it firm cut into interesting shapes and sautéed or fried to a crisp golden brown. The recipe welcomes flavor additions...
Author: AB Fan
This filling and satisfying salad with a Mediterranean twist makes a nice lunch or the perfect side to accompany grilled fish or chicken. Freekeh is low in fat and high in protein and fiber, making it...
Author: France C
Make and share this Polenta with Blue Cheese recipe from Food.com.
Author: Rita1652