Recipezaar: Spring,Vegetables recipes

Green Pea Soup With Tarragon & Pea Sprouts

Tue, 14 Apr 2009 01:44:21 -0400

A lovely spring recipe from "Bon Appétit" (April 2009) by The Bon Appétit Test Kitchen. -- posted by blucoat

Oven-Fried Zucchini Sticks

Thu, 16 Apr 2009 02:01:43 -0400

I love these. -- posted by Lainey6605

Spaghetti Verde

Thu, 16 Apr 2009 14:52:17 -0400

This is a heart-healthy recipe from Woman's Day. -- posted by Lainey6605

Parsnip Lemon and Ginger Soup

Sat, 18 Apr 2009 16:53:26 -0400

This lovely light soup combines the sweetness of parsnip with the tang of fresh lemon and ginger from Claire MacDonald of Clan MacDonald -- posted by lindseylcw

Roasted Asparagus & Mushrooms

Sat, 18 Apr 2009 16:59:34 -0400

Two of my favorite vegetables: Asparagus and mushrooms. Delish! -- posted by Lainey6605

1978 Bhg Reuben Chowder

Mon, 20 Apr 2009 01:09:15 -0400

Tasty stew from Better Homes and Gardens. -- posted by College Girl

Mixed Fruit and Spinach Smoothie

Mon, 20 Apr 2009 13:44:24 -0400

Oh come on, try it, you'll like it! -- posted by Brooke the Cook in WI

Ronda's Roasted Vegetables & Herbs

Wed, 22 Apr 2009 01:03:11 -0400

This is a quick dish that is full of flavor as well as good for you to eat. Everyone that I have made this for falls in love with this dish. Quick, lite and tasty. -- posted by Poohrona

Fresh Green Beans With New Potatoes

Thu, 23 Apr 2009 01:11:16 -0400

I do not use pork to season anything. Being brought up in the south it is hard not to get pork fat in everything so I have learned how to get a better flavor without using unhealthy swine. This recipe includes my house seasoning recipe, which can be found under Ronda's House Seasoning. You will not acheive the correct taste and flavor without it. -- posted by Poohrona

Provençal Artichoke Ragout (Artichauts à La Barigo

Thu, 23 Apr 2009 16:07:44 -0400

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. -- posted by blucoat

Crayfish Lamb's Lettuce Salad

Fri, 24 Apr 2009 10:18:06 -0400

A fresh-tasting, good-looking and satisfying salad that's reminiscent of a good prawn cocktail. You can purchase the pre-packed shelled, lightly salted and cooked crayfish at a supermarket for convenience. Lamb's Lettuce (Nuesslisalat in German) is a wonderful vegetable that even children will like. Cherry tomatoes are added for a touch of tangy-sweetness and colour. (Optional: Sprinkle with powdered paprika or cumin before serving.) -- posted by RotiJala

Orzo Salad With Feta

Fri, 24 Apr 2009 16:59:30 -0400

A creamy, savory summer salad -- posted by Chef #1249067

Artichokes Braised With Garlic and Thyme

Sat, 25 Apr 2009 15:06:36 -0400

This is a very good variation of the steamed/boiled artichoke dish. I add more of the braised garlic to the sauce. The thyme sprigs are also very tasty to eat whole after they have been cooked this way. Instead of the water, I braise them in a combination of white wine, lemon and chicken broth. (total of 2 cups) Quarter the artichokes (which makes the prep MUCH easier) Deglaze the pan with some white wine. This is adapted from Gourmet, April 2005. -- posted by Scoutie

Mexican Minestrone

Sun, 26 Apr 2009 21:05:34 -0400

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes." -- posted by Lorraine of AZ

Chard and Onion Omelet (Trouchia)

Wed, 29 Apr 2009 15:19:53 -0400

This is a simple and delicious springtime recipe from Debora Madison's essential cookbook, "Vegetarian Cooking For Everyone". The traditional trouchia is a specialty of Nice, where slices of it are sold and eaten cold on the street. This is a very versatile recipe. You can substitute almost any green (kale, beet greens, mustard greens) serve this warm, room temperature or cold, as an appetizer or main dish, and at any meal. It even makes a great sandwich filling. The trick to this recipe's success is to cook everything slowly so that the flavors really deepen and sweeten. -- posted by blucoat

Kellee's Pasta Salad

Wed, 29 Apr 2009 15:52:08 -0400

Zesty pasta salad that's a meal in itself -- posted by Chef #1249067

Cauliflower Salad

Wed, 29 Apr 2009 16:58:13 -0400

Good summer dish! Great for a BBQ -- posted by Chef #637377

Very Veggie Crustless Quiche

Thu, 30 Apr 2009 01:47:21 -0400

I threw this together and thought it was FABULOUS! It would be easy to mix and match vegetables in this one. I didn't measure anything when I made it so these are educated guesses :o) -- posted by SweetySJD

Baked Asparagus and Cheese Frittata

Thu, 30 Apr 2009 15:41:30 -0400

DH and I have never eaten, let alone made, a Frittata. "Healthy Life Magazine: Greater Binghamton, NY's Source for Family Health" is a free quarterly found in doctors' offices, grocery stores, etc. The Spring, 2009 issue carried this recipe. DH and I decided to finally take the plunge and were quite pleased with the outcome/taste. He's more of a veggie human than me, but we both love cheese; so, this satisfied both of us. -- posted by Suzanna Marie

Portobello, Broccoli, and Red-Pepper Melts

Fri, 01 May 2009 12:11:09 -0400

A quicky and hearty vegetarian open-faced sandwich. Roast veggies, great bread and gouda cheese???? Sounds great to me! Recipe from Martha Stewart. -- posted by JanuaryBride

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Smoked (Or Roasted) Chicken Sandwiches With Caramelized Onions

Mon, 04 May 2009 14:26:52 -0400

This is a great recipe for a casual party or get-together. Don't worry if you don't have a smoker, the oven instructions are below. If you are lucky enough to have a smoker, it takes about 3 hours (in a Green Egg) over mesquite on indirect heat at 275°F (135°C). Recipe is from Bonnie Stern and was printed in the National Post (Apr 25, 2009). Serve with coleslaw on the side or in the sandwiches. -- posted by blucoat

Lemon Pepper Shrimp Scampi With Sauteed Asparagus

Mon, 04 May 2009 20:12:14 -0400

The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me! -- posted by JackieOhNo!

Glazed Carrots and Leeks

Mon, 04 May 2009 20:13:05 -0400

From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand. -- posted by JackieOhNo!

Home-Style Baked Beans With Crispy Bacon

Tue, 05 May 2009 01:16:07 -0400

Australian style baked beans with bacon bones. I felt totally alien until I realized they are just pork bones, which I use in economical Soul food cooking al the time. Do I smell barbecue? Yum. Recipe by Dixie Elliott. Thanks, Dixie! -- posted by Sue L

Steamed Asparagus With Warm Goat Cheese

Wed, 06 May 2009 18:15:58 -0400

A recipe that came out in The Oregonian's FoodDay, 5/6/09. Sounds delicious! -- posted by zaar junkie

Cooking Light's Citrus Chicken Cutlets

Fri, 08 May 2009 01:39:10 -0400

This is a fast, easy, and healthy recipe that makes a very moist and flavourful chicken. If you double the marinade you can pour it over some rice and have a complete (and delicious) dinner. Also, if you have the time, let the chicken marinate for longer- it will be even juicier. The marinade would also work well with a mild fish. Recipe is from Cooking Light Magazine (October 2006). -- posted by blucoat

Quick Zucchini Pickles

Fri, 08 May 2009 01:58:22 -0400

An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007). -- posted by blucoat

Springtime Salad With Strawberries

Sat, 09 May 2009 00:35:44 -0400

I brought this salad to Easter dinner, and it was a huge hit! One of those times when you are sorry when the leftovers are gone, and our hostess asked me to leave some of it behind with them. Sweeter than average. On the first batch, I added smashed strawberries to the dressing, but they clogged up the pouring jar's opening, so use discretion on that one according to what vessel you are using! Candied nuts would probably also be good. -- posted by Laura Meehan

Zefferelli Salad

Sun, 10 May 2009 19:56:27 -0400

From Debi in Nelson Bay, Australia. She and her husband Peter operate a dolphin watch business there. She mentions that it is easy to omit the prosciutto for vegetarians. -- posted by Sue L

My Mother's Potato Salad

Sun, 10 May 2009 20:26:44 -0400

As with most family recipes, there is no measuring, everything is done to taste or looks. I have included measurements, but feel free to increase or decrease with your own personal taste. You also don't need to use all the bacon grease, but make sure to get all the good stuff off of the bottom of the pan. -- posted by Mish B.

Carrot Cake - the Best in the World!

Wed, 13 May 2009 22:05:34 -0400

This recipe falls somewhere between carrot and passion cake. It is called The Best in the World, because that is what everyone says before asking for the recipe. However, it is very simple to make! -- posted by Lostfairy

Pasta Salad

Wed, 20 May 2009 14:56:13 -0400

This is my family's favorite pasta salad, and I'm always asked to make it for our holiday cookouts. All of the ingredient amounts are to taste, so feel free to add or subtract as desired. Prep time is time to boil pasta and chop all the ingredients, although a dicer/chopper significantly shortens the time. Also, we've found that preparing the night before enhances the flavor. Enjoy! -- posted by Bake-a-holic!!!

Spring Salad With Tarragon Vinaigrette

Fri, 22 May 2009 01:37:26 -0400

Outstandingly delicious salad with sardines and asparagus. Of course you can always substitute the sardines with your own fish of choice. -- posted by IngridNL

Fresh Basil and Zucchini Soup

Tue, 26 May 2009 10:25:02 -0400

A Sunset Magazine reader's recipe which I've modified. It's wonderfully satisfying and fresh and tastes like summer. -- posted by Elisabetta47

-- Tasty's -- the Power of Flower7 Salad

Wed, 27 May 2009 22:45:35 -0400

--Tasty-- and I collaborated on this colorful spring/summer salad today! There are as many variations of the salad as there are vegetables, fruits and herbs! Use a light vinaigrette of your choice to complete the recipe. Read *Note below in the directions. --Tasty Dish-- would like to dedicate this recipe to flower7. -- posted by Cookgirl

Healthier Broccoli Salad

Thu, 28 May 2009 01:48:24 -0400

I tried the broccoli salad at the grocery store the other day and wanted to make it a bit healthier. (No bacon or mayo e.e and subbing normal sugar for agave syrup) -- posted by Imyourwerewolf

Mamma Caye's Gazpacho De Blanco (White Cold Soup)

Thu, 28 May 2009 23:32:03 -0400

My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time. -- posted by College Girl

Sauteed Cherry Tomatoes With Pine Nuts

Mon, 01 Jun 2009 11:45:55 -0400

An elegant-looking tasty appetizer. -- posted by Chef TraceyMae

Parsley Pesto Rice and Bean Salad

Tue, 02 Jun 2009 16:58:53 -0400

This is a recipe I adapted from Emeril Lagasse's Cannellini Bean Salad recipe from the Food Network website. It is a delicious combination of tart, salty, and spicy that goes great as a side for Latin dishes or anything from the grill. -- posted by Freestylecook

Pea & Parmesan Wonton Ravioli

Sat, 06 Jun 2009 02:54:38 -0400

An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or some thinned out pesto. Serves 8 as a starter and 4 as a main dish. -- posted by blucoat

North Croatian Green Peas Soup

Mon, 08 Jun 2009 02:00:55 -0400

This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes: -- posted by nitko

Lemony Risotto With Asparagus and Shrimp

Mon, 08 Jun 2009 02:37:41 -0400

This sounds delicious! I found it in bon appetit magazine's May '09 issue. -- posted by Realtor by day, Chef by night

Croatian Simple Cucumber Salad

Wed, 10 Jun 2009 15:37:33 -0400

This is really something simple, but very refreshing during hot summer days. This is the usual cucumber salad you will get in Croatia. -- posted by nitko

South Croatian Sautéed French Beans

Wed, 10 Jun 2009 15:56:55 -0400

This is usual way of making French Beans along coastal area in Croatia. It is very easy to make and quite tasty to eat. Serve with various meats and potatoes as side dish. -- posted by nitko

Roasted Asparagus With Mushrooms

Thu, 11 Jun 2009 14:06:24 -0400

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired. -- posted by MarthaStewartWanabe

Pan Seared Salmon and "chips"

Sat, 20 Jun 2009 01:20:04 -0400

This a good recipe for a quick dinner. It goes well with my version of "Chips" for a "Gourmet Fish n Chips" meal! -- posted by KC_hockey_chick

Spring Greens With Herb and Lemon Goat Cheese Crostini

Fri, 26 Jun 2009 03:08:00 -0400

Another great recipe from Martha Holmberg printed in The Oregonian. Without the salad, the crostini make a lovely appetizer to serve with a glass of sauvignon blanc. To make them more bite size, just spoon the herb cheese onto crackers or cut the baguette slices in half. -- posted by dimply dots

California Chicken Salad from Self Magazine

Fri, 26 Jun 2009 03:40:55 -0400

Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins. -- posted by Trnquilit

California Pasta Salad

Mon, 29 Jun 2009 00:58:49 -0400

A delicious spinoff of a cold California pizza my mom sometimes makes. -- posted by stealmystapler

Perfect Summer Sandwich (Tomato, Basil, Cheese)

Mon, 06 Jul 2009 15:21:12 -0400

This sandwich screams summer to me. I made it after going to the farmer's market and getting lots of fresh ingredients, including wonderful herbed ciabatta bread. If you don't like garlic much, just rub a clove on there (sliced to get the flavor. This is also delicious cold, or with a drizzle or balsamic vinegar on the tomato. For a slightly different (equally tasty, if you ask me) option, use havarti slices instead of mozzarella. Enjoy! -- posted by newmama

Sour Cream and Chive Potato Salad (With Dill!)

Tue, 07 Jul 2009 11:03:08 -0400

Potato salad is versatile. You can play around with the ingredients, so dont let anything stop you. This is a Party Size recipe, but can be easily halved. I prefer peeled potatoes, but if you prefer unpeeled red potatoes, thats perfectly ok and it sure makes a prettier potato salad! -- posted by Ayah Elisabeth

Spinach and Borage

Wed, 08 Jul 2009 02:08:40 -0400

Spinach complemented with cucumber tasting leaves of the borage plant. -- posted by ~Rita~

Barbecued Corn With Chilli-Herb Butter

Mon, 13 Jul 2009 15:27:33 -0400

This looks like a simple, tasty side dish. You can prepare the chilli-herb butter the night before and I suppose you could make it for jacket potatoes too. This recipe comes from Australian Good Taste magazine, Dec 2008. -- posted by Rhiannon&Matt.gauci

Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce

Mon, 13 Jul 2009 15:53:04 -0400

From St. Ernan's House, Donegal Town, Ireland. Published in Bon Appetit, May 1996. -- posted by swissms

Beefsteak Tomato Salad

Mon, 13 Jul 2009 15:56:37 -0400

This recipe is from Season 5 Top Chef contestant Ariane Duarte. It combines juicy summer-ripe tomatoes, sweet watermelon and tangy feta cheese for a refreshing dish. It is different but delicious. -- posted by Lainey6605

North Croatian Butternut Squash Stew (Buce Cuspajz)

Tue, 14 Jul 2009 01:18:09 -0400

This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old. -- posted by nitko

North Croatian Simple White Cabbage Salad

Tue, 14 Jul 2009 01:20:12 -0400

This is another simple summer salads we usually eat in Croatia. It is standard restaurant salad you can get in most Croatian restaurants or households. -- posted by nitko

Bell Pepper and Cucumber Salad

Wed, 15 Jul 2009 01:44:06 -0400

Great for hot summer days when you don't feel like cooking! Only a couple ingredients, super fast and easy to make! Tastes great with spicy Italian dressing or your personal favorite! Also great with cherry tomatoes tossed in! -- posted by Chef #1011094

Summer Corn and Tomato Pasta

Tue, 21 Jul 2009 12:49:42 -0400

This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray. -- posted by Lainey6605

Ensalada Taracita

Tue, 21 Jul 2009 12:50:11 -0400

Spicy and sassy, this Tex-Mex influenced salad tastes alive and looks alluring. The idea begins with a common go-to salsa salad, but my improvisations make it one of a kind. Have fun with flavors as you add and subtract your own favorite fruits, veggies, and dressings. I don't use a dressing as the fruit juice and pico de gallo usually add plenty of flavorful moisture. A mango vinaigrette would be nice though. -- posted by taradelyce85

Grapefruit-Cranberry Salad over Heirloom Greens for 2

Wed, 22 Jul 2009 01:09:08 -0400

From oceanspray.com with a little bit of finetuning and a final pressing. Feel free to substitute your favorite leafy greens in this recipe. The heirloom variety I tried was especially good! -- posted by Cookgirl

Roasted Turkey Breast Tenderloins & Veggies

Fri, 24 Jul 2009 13:57:54 -0400

Another nice looking recipe I'd like to try from TOH's Simple and Delicious. This recipe is the starter for the turkey portion of another recipe - Buffalo Turkey with Linguini (also from TOH's Simple and Delicious). I love finding recipes that springboard eachother to speed up your week's menu!!! ***Yield is listed as 4 servings PLUS 16 oz. of cooked turkey breast tenderloins to be used eitehr in the Buffalo Turkey Linguini or any other recipe you see fit. -- posted by Mommy Diva

Creamy Spring Asparagus Soup

Mon, 27 Jul 2009 18:53:48 -0400

Found this recipe on WholeFoods.com. Serve this delightful spring soup with crusty bread or top with homemade croutons. -- posted by StaceyBdot

Citrus Salad Dressing

Tue, 04 Aug 2009 12:52:22 -0400

This is a sweet, tart, sparkling, fresh salad dressing. Give it a try on your fresh summer greens. -- posted by Realtor by day, Chef by night

Lemon Cucumber Tea Sandwiches With Minty Mayonnaise (Or Hummus)

Thu, 06 Aug 2009 10:35:31 -0400

I replaced standard cucumbers with lemon cucumbers from our garden! Adapted from ichef.com with a nod and hat doff to another site (grouprecipes.com) for the hummus idea. If you dislike mint, try another fresh herb: basil is always an excellent choice, lovage, salad burnet or good ol' parsley. For a more substantial meal, add greens-arugula, baby spinach, loose leaf lettuce; perhaps some finely minced shallots, heirloom toms, ad infinitum... -- posted by Cookgirl

Thai-Ish Beef and Pasta on Lettuce

Sun, 09 Aug 2009 21:00:12 -0400

Makes 4-5 servings. Sprinkle with peanuts if desired. -- posted by Bec

Grilled Portabella Burgers

Wed, 12 Aug 2009 14:27:57 -0400

A favorite that never goes out of style. Adapted from Nettie's recipe. -- posted by Sue L

Grandma Rosie's Pickled Asparagus

Mon, 17 Aug 2009 03:39:55 -0400

Spring time in a jar!!! -- posted by Hotcooking_21

Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

Tue, 18 Aug 2009 13:46:11 -0400

I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper see http://www.vinaigretterecipe.com/recipes/ChampagneVinaigrette.htm. Use any easy candied nut recipe of your choice. CG Original. -- posted by Cookgirl

Simple Asparagus Tart

Mon, 24 Aug 2009 15:02:30 -0400

This is perfect for brunch when you need to contribute a dish. It couldn't be easier and it is very yummy. Came from Real Simple Fake it don't Make it. -- posted by 2hot2handle

Ma's Delmonico Potatoes

Thu, 27 Aug 2009 02:55:19 -0400

This is my mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal. -- posted by davianng

Summer Vegetable Pasta

Mon, 31 Aug 2009 02:31:44 -0400

This is a great use for zucchini! Recipe is from Rachael Ray. -- posted by Lainey6605

Strawberry, Orange & Almond Chicken Salad

Mon, 31 Aug 2009 02:40:56 -0400

Romaine salad greens tossed with chicken, strawberries, orange, almonds and poppyseed dressing. -- posted by swissms

Crock Pot Chile Colorado

Tue, 01 Sep 2009 13:12:28 -0400

I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not "hot" spicy, but very savory. -- posted by davianng

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Lizzie's Cold Cucumber Soup

Thu, 10 Sep 2009 11:17:06 -0400

My late MIL had a recipe for everything! Her chilled cucumber soup is unique with a slight taste of mint. Very refreshing on a hot summer day. -- posted by Trinkets

Lizzie's Cold Watercress Soup

Thu, 10 Sep 2009 11:18:59 -0400

My late MIL had a recipe for everything! Here's her quick and easy solution to lunch on a hot summer day. -- posted by Trinkets

Lizzie's Cold Avocado Soup

Thu, 10 Sep 2009 11:42:58 -0400

My late MIL had a recipe for everything! Here's her quick and easy chilled avocado soup she served at many luncheons on the fly. Serve with a salad and some bread and voila, instant success! -- posted by Trinkets

Grilled Beef & Corn Skewers

Thu, 10 Sep 2009 14:52:18 -0400

Corn on the cob, steak bites and bell peppers, what more could you want on a skewer? From Redbook. Prep time includes time to marinate. -- posted by Tee Lee

Stuffed Tomatoes (Gemista, Improved)

Tue, 15 Sep 2009 12:07:56 -0400

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan. -- posted by Chef Nikko-san

Lizzie's Tomato Aspic

Thu, 17 Sep 2009 14:18:53 -0400

My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth. -- posted by Trinkets

Roasted Green Pepper Pesto

Mon, 21 Sep 2009 11:31:40 -0400

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese. -- posted by Shire Born

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Low Sodium Cabbage & Beef Soup

Wed, 23 Sep 2009 17:23:18 -0400

Took Recipe #21886 and made it low sodium for my family and here are the results! It was delicious and NO one reach for the salt shaker! Can be halved if you don't need a lot. I canned the leftovers in glass jars and have been using for last minute dinners. Add hot bread and it's a hit. And my husband says he doesn't like cabbage...this changed his mind :) -- posted by Dream Acres

Sweet Corn Masala Chaat

Fri, 02 Oct 2009 16:12:14 -0400

a very simple recipe of sweet corn liked by everyone from kids to grownups.easy to make and good to taste.you can use it in birthday party as a kid loving snacks. -- posted by Chef #1400745

Green Dumplings

Tue, 06 Oct 2009 15:02:45 -0400

This is from Simply in Season. -- posted by Valeria

Smoked Bacon and Corn Soup

Mon, 26 Oct 2009 13:04:56 -0400

This hearty recipe is perfect for the BRR months. Developed this during a time when I was in between grocery trips, so ingredients were what I had in the pantry. Turned out to be really good! -- posted by Chef Ivan M

Spring/Summer Green Salad

Mon, 26 Oct 2009 14:54:37 -0400

Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457. -- posted by CraftScout

Green Salad With Dried Figs and Nuts

Mon, 26 Oct 2009 18:10:16 -0400

From the Oct. 23, 2009 issue of Athens Plus Magazine. -- posted by ThatSouthernBelle

Chicken Asparagus Stir-Fry

Mon, 02 Nov 2009 10:56:37 -0500

This is easy and flavorful -- a family favorite! We serve it over steamed brown rice. Healthy and filling. -- posted by Peprich

Creamy Festive Pasta

Sat, 28 Nov 2009 18:07:17 -0500

I made this up about 3 wks ago, wanted something different. I use Barilla elbow and mini penne pastas. You can adjust the mayo to your liking. You can add cubed ham in this too. -- posted by barberbabe

Pretty in Pink Sara's Shrimp Sandwich or Salad

Fri, 11 Dec 2009 16:56:21 -0500

The Perfect Day, on PBS. The perfect Girls Night Out or In snack, but I like it as a light lunch. Lose the bread and you have a Shrimp Salad .... -- posted by College Girl

Gazpacho Rice Salad

Fri, 25 Dec 2009 00:09:06 -0500

This looks like a great salad for summer. I'm posting it here so I don't lose it between now and then! I copied this on the back of my checkbook from someplace -- I'm not sure where. -- posted by Lorraine of AZ

Zucchini Casserole Supreme

Mon, 28 Dec 2009 15:55:08 -0500

This is my mom's recipe, which she as made for years. Requested for many potlucks and family gatherings.It does take a few minutes to grated zucchini and carrots, but worth the effort. -- posted by Ruby15

The Market's Spring Fling Cake

Sat, 02 Jan 2010 23:48:02 -0500

The Market, located at 1445 Larimar Street, Denver, Colorado makes this fabulous cake. We first had the cake at a birthday party for our friend (Mary). It was so good that I had to search for the recipe, and found it in an old Rocky Mountain News article. The RMN no longer publishes a newspaper, so I'm saving the recipe here. -- posted by *Kathy*

Italian Pasta Salad

Tue, 05 Jan 2010 11:49:15 -0500

This is a great tasting pasta salad that doesn't have alot of liquid dressing so its great to take to potlucks and picnics where your eating on paper plates. Its great if you let it set but not to bad served right away either. I have also added cubed chicken to this and it's pretty tasty -- posted by Ceezie

Baked Onions With Gruyere

Tue, 19 Jan 2010 13:35:15 -0500

This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen." -- posted by duonyte

Penne Pasta With Spinach and Bacon

Wed, 27 Jan 2010 20:58:17 -0500

I prefer cooked/wilted spinach over uncooked so this sound good. Posting for safe keeping. -- posted by AZPARZYCH

Barbecue /Bbq Mushroom and Green Bean Salad

Thu, 28 Jan 2010 09:45:47 -0500

This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade. -- posted by Rhiannon&Matt.gauci