Make and share this Dutch Oven Stuffed Bell Peppers recipe from Food.com.
Author: seashells63
This is from the Feb 2007 issue of Vegetarian times. They say "Tatsoi cabbage has small, heart-shaped, green leaves that are beautiful in salads. Mizuna, another Japanese green called for in this main-dish...
Author: dicentra
A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac...
Author: UmmBinat
A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!
Author: terry
The potato chips are what make this casserole. It's worth the extra calories. I found this recipe in an old church cookbook that belonged to my husbands step-mother.
Author: momstar
Make and share this Hot and Sour Salmon over Greens recipe from Food.com.
Author: Hey Jude
I love easy salads & this Thai inspired caesar caught my eye on House of Annie.com. The recipe uses easy ingredients to make a garlicky dressing with a peanut twist. The fish sauce replaces the Worcestershire...
Author: Susie D
Make and share this Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup recipe from Food.com.
Author: That is Dr House to
I made this impromptu for my family, and everyone freaked out. It contains no meat, so it's perfect for vegetarians or those who are trying to cut down on meat. It's amazingly simple to make...no more...
Author: STRYDER256
This is an easy-to-make main dish salad from bhg.com. For even quicker prep, sub heat-and-eat bacon for the turkey bacon. Don't cheat on the dressing, though. IMO, that makes the whole thing worth eating....
Author: ksduffster
The original of this comes from the back of a packet of Chang's original fried noodles. I make the same dressing, but like a few extra salad ingredients. Original dressing contains olive oil-I find it...
Author: JustJanS
When I was growing up, veggies were boiled beyond recognition and then buttered into submission; and for a long while that is all I knew. Last year, DH a/k/a "Mr. Wonderful" and I started incorporating...
Author: Glori-B
Make and share this Cobb Salad With Green Goddess Dressing recipe from Food.com.
Author: smiles4u
It seems like a lot of greens but they cook down to almost nothing.And if you want you can replace the dandelion with spinach. I use hot sausage which gives this a real kick, but if you rather go for mild...
Author: Rita1652
Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix
Author: Sharon123
Zing up some healthy kale with kiwi, ginger, garlic and lots of black pepper for a great veggie side dish.
Author: Always Cooking Up Something
Make and share this Peanuty Asian Cole Slaw recipe from Food.com.
Author: juliehundert
Crunchy fried oysters over a cool bed of lettuce drizzled with a refreshing lemony dressing. It's a meal unto itself.
Author: gailanng
I'm allergic to nuts, peanuts and seeds, so I cannot eat almost all processed chips because they are made with oil made from nuts or seeds (sunflower, palm etc...). I came up with this to satisfy my salty...
Author: Nado2003
from his website. He writes, "Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion and bok choy. There's nothing more soothing than tender, cooked cabbage;...
Author: Sarah Chana
Of all the salads listed by the same name, none are as simple as the recipe I always use. (Remember, I'm a lazy cook!!)
Author: Swan Valley Tammi
If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice.
Author: Ken Adams
From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.
Author: FLKeysJen
Besides the time to cook the bacon, this is almost too easy! I do suggest eating up the freshly made salad. We tried to keep for the next day and everything got soggy.
Author: Petunia
Make and share this Green Beans With Caramelized Shallots and Bacon recipe from Food.com.
Author: mer5901
I got this recipe from an adorable lady at my new synagogue in FL, she made it for a celebration of her 68th wedding anniversary and it was delicious. i don't know what was better the recipe or the wonderful...
Author: mandabears
Make and share this Mushroom Medley With Spinach, Ginger and Soy recipe from Food.com.
Author: dicentra
This is a great party food, do not even know why I made it the 1st time. Maybe just frugal but it was a hit then and has been ever since. Good hot, warm or cold. From the Russian Cookbook. I now double...
Author: Lulu B
A fun salad idea and can imagine Mexican grilled chicken would be a good substitute. The success of these types salads are in the meats being warm served with the crunchy, cold greens. Try using a mason...
Author: gailanng
Purslane/verdolagas is an invasive weed in many gardens. It's saving grace is that the best way to control it is to eat it. This vegetable green used in many Latin American countries. It is also popular...
Author: Molly53
Make and share this Fiddlehead Ferns Steamed With a Creamy Dijon Sauce recipe from Food.com.
Author: Rita1652
Buttery, and smooth flavored boiled cabbage. This recipe came from Divas Can Cook which is Old School Cooking For The Modern Woman. Make sure you go check out the website for more great recipes.
Author: Tabetha D.
You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.
Author: Sharon123
Make and share this Tomato Spinach Slow Cooker Soup - 0 Points recipe from Food.com.
Author: KelBel
When I was young, my Argentinean friend often had these South American fritters packed in her school lunch. I was always willing to indulge in as many as she would allow! Eventually her mother started...
Author: Bake'n'Eat
From my Great Aunt's recipe collection. My Aunt was a member of a gourmet supper club, and Jeanne was one of the members. This is Jeanne's recipe.
Author: HeatherFeather
I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add...
Author: Busters friend
Evidently, lettuce soup is a old time American favorite. I had three bunches of lettuce from the CSA one week and came up with this recipe by combining a variety of recipes I found online. It's actually...
Author: Stephanie Z.
This is from TOH. Mmmmm... I love my greens! I have some homemade cider vinegar to use for this one. Escarole, kale or other dark greens would work as well.
Author: dicentra
Make and share this Sesame and Ginger Coleslaw (No Mayo) recipe from Food.com.
Author: dicentra
Make and share this Korean Sauerkraut - Kimchi recipe from Food.com.
Author: dicentra
I found this recipe in a 2004 issue of 'delicious' magazine. I haven't made it yet, but it sounds good and I wanted to post it here for safe keeping. The magazine suggests to start preparing this recipe...
Author: Sazza
A very good dish based on one my husband's mother, Mildred Holleman -- Ma Hannah --used to make. When I read the recipe in her recipe file after her death, I did NOT think it would be good because of the...
Author: Nita Holleman
This is a light and nutritious recipe. This is perfect for picnics and anytime of the day. This dish is so simple to make. It tastes better overnight in the fridge. Serve cold. Enjoy!!!
Author: Morning Biscotti