Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Author: threeovens
I found this recipe from Cooks.com. I made it for our Thanksgiving dinner--just to make something different for a change. I have to tell you, not only was it pretty easy to make (other than the stemming),...
Author: JenSmith
I tried this salad at a Greek restaurant on my summer holidays in Pelion. I don't think it's Argentinian but it really is a delicious combination of lettuce, walnuts, sun-dried tomatoes and mozzarella....
Author: joanna_giselle
A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage.
Author: Debbwl
I wish I had this when I made my pulled pork sandwiches yesterday! This recipe has zip! From Down Home with the Neely's on the Foodnetwork. The 2 hour cook time is actually time the coleslaw needs to sit...
Author: cookiedog
Legal Seafoods is a Boston restaurant famous for it's fresh and perfectly cooked seafood. This non-traditional (no sugar and vinegar) version compliments but does not over power the delicate flavor of...
Author: Lorac
These hors d'oeuvres are so elegant for bridal or baby showers. I always make them ahead. You can season the cream cheese with anything you like. I sometimes make them with plain cream cheese. They are...
Author: audie schmidt
Never had a complaint. The broth comes out like soup and here it is an old remedy for what ever ails you.
Author: Brian W.
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because...
Author: marisk
An easy to make coleslaw with a low-fat creamy tangy dressing. I like to add a little bit of red cabbage for some more colour. Recipe from Company's Coming Lunches.
Author: LUv 2 BaKE
This is a combination of recipes from "Eating Well" and "Everyday Food" and I figured that I would post, as there doesn't seem to be a really quick (as in doesn't take 6 weeks) sauerkraut recipe on here!...
Author: Dwynnie
This is a great side to any meat course. All the juices run together in a perfect combination. Just wonderful.
Author: jdawson
From Best of Gourmet. These greens can be made ahead and then cooked in the garlic butter for final presentation.
Author: mary winecoff
Make and share this Bok Choy With Thai-Style Dressing recipe from Food.com.
Author: English_Rose
Make and share this Minted Sugar Snap Peas recipe from Food.com.
Author: NoraMarie
Traditional Ethiopian vegetarian dish. I've cut down the amount of oil that is used in the dish and added some different spices to complement the collards.
Author: hidinginahoodie
Awesome green beans! Once you take a bite, it will be the only thing you want to eat off the whole plate! Thank you Lord for a great recipe.
Author: Sherylynn Booth
This recipe is from Junior's restaurant in Brooklyn, NY cookbook. I used 1 bag of preshredded coleslaw mix, 1 cup of mayonnaise but the same amount of vinegar, sugar, garlic, salt and pepper. This coleslaw...
Author: Mainely Debbie
This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.
Author: Jessica K
Recipe courtesy of Rachael Ray. I saw her make this on an episode of 30 Minute Meals and it looked wonderful!
Author: SusieQusie
I found this in an old BH&G mag, it's a bit different to the other mexican burgers here. My DH just loved this.
Author: Mandy
Ginger and soy sauce give this dish an Asian flair. You may substitute spinach or bok choy for the kale.
Author: Sharon123
This is dressed with a creamy herb dressing reminiscent of light buttermilk ranch. From "Real Simple" magazine. You will have leftover dressing for another use.
Author: threeovens
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Author: gaidgin
These edible leaves provide protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins.
Author: Rita1652
Make and share this Sauteed Kale With Lemon recipe from Food.com.
Author: ugogirl
From Delia Smith's TV series "Summertime". This recipe is most forgiving. If you want to stretch it to serve more, add more roasted veggies. It makes a hearty summer lunch, a great starter, a filling winter...
Author: Ciocia Laura
It's the dressing on this salad that really makes it. This salad goes really well with salmon. If you can't find good watercress, you can sub arugula or mixed baby greens.
Author: Hey Jude
This is a very good recipe for people who do not like collard greens. Collards may be cooked ahead and re-heated.Serve with hot pepper vinegar if desired.
Author: Kim
Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.
Author: CountryLady
Make and share this Roasted Vegetables With Kale recipe from Food.com.
Author: Roosie
This salad has an original taste. Sometimes I do it without avocado. It still tastes good. The honey dressing adds zest to the ordinary lettuce salad. I cook it very often for a long time. I don't know...
Author: Vera Hammond
Combine the strong flavors of beets and goat cheese for a delicious and different salad. Boost the rich flavor of the nuts by toasting them in the oven until golden.
Author: Annacia
This quick and easy salad from the World's Healthiest Foods site combines some of my absolute favorite ingredients. It tastes so good, and is good for you too! You can save time by buying pre-chopped,...
Author: Lynne M
This recipe takes very few ingredients and only a few minutes to put together! This healthy blend of bok choy and scallops would go great over some steamed rice. Slightly adapted from a Chatelaine recipe....
Author: Nif_H
I make these during the holidays which frees up my time in the kitchen. These recipe comes from Not Your Mother's Slow Cooker Recipes.
Author: Audrey M
Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry.
Author: Crabzilla
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Author: evelynathens
i was able to buy some lovely haricot vert and scallops at trader joe's this morning. I found this easy recipe which also uses the truffle oil i always keep on hand.
Author: chia2160
Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
Author: froglette
A great Fall and Winter salad. You could also use frozen cranberries when fresh cranberries are not available. Found online, adjustments made to suite our tastes.
Author: AZPARZYCH
A delightful salad of mixed greens, oranges and strawberries topped off with a delicious vanilla vinaigrette. I got this recipe from McCormick's Cooking With Flavor cookbook.
Author: Crafty Lady 13
This recipe makes a great autumn appetizer. It melts in your mouth, leaving a taste of fall goodness.
Author: fromgardentosoupbowl.com
Salsify root is pan-roasted in ghee to give you an elegant dish to accompany your meal. Salsify may be grungy-looking, but that dirty exterior hides a delightful flavor. The mix of black, green, white,...
Author: Buckwheat Queen
Make and share this Roasted Brussel Sprouts With Mushrooms & Bacon recipe from Food.com.
Author: recipedude6
Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook...
Author: William Uncle Bill
This is originally from the "How to cook Everything" cookbook by Mark Bittman but I have tweeked it a bit.. It is a really tasty recipe and ever so easy to do once you are at the stage of having the cooked...
Author: Bergy