Rotisserie Chicken & Warm Bulgur Salad by Nancy Miyasaki

This is a simple and healthy dish that I adapted from a Rocco gets Real recipe. I intended to serve this as a main dish, and then last minute we were invited to a friends house. I brought it along and we served it as a side dish. Everyone raved about the taste and it is a beautiful presentation, so I'd highly recommend it as…

Cranberry Apple Sauce by A.L. Wiebe

Delicious cranberry apple sauce with a twist.

Giadiniera Italiana by Evelyn Scott

This is a great side dish

Broccoli and Bacon Soup - by Peter Brown

It has been so cold and rainy so I thought another soup was in order It's just as comforting as a Pea soup, yet somewhat lighterIt has a lovely thick consistency that resembles a Pea soup. The saltiness of the bacon enhances the flavour to a new level. I try to eat broccoli, be it frozen or fresh every week. So versatile It has…

Pozole by Amanda Elles

Simple recipe. Simple prep time. Wonderful for brunch with hot tortillas. Be sure and garnish with lime juice and a dash of salt.

Taco Soup by Melissa Bell

This is a great cold weather soup that everyone loves. Doesn't have a lot of 'I don't like that' ingredients. Cook up quick and very inexpensive !!

New Orleans Butter Pralines by David Gilbert

New Orleans pralines -- and that's pronounced PRAH-leens, to set the record straight -- are unique among pralines. They contain butter and milk to give them a softer, almost chewy texture. The taste is addictive.

Quick Curry Soup by Pamela

This very quick and tast very good! 2 pkg frozen veggies. I use a pack of red, green peppers with onions, and another package with carrots, snowpeas, mushrooms, etc. 4 red potatoes, 1 large onion. Water, handful of spinach or baby kale, curry powder and himalyan salt to taste. Chicken broth or vegetable broth works well too! I figure…

Blue Apple-Nut Oatmeal by Twinkle103

Butternut Squash Soup by Judy Fisher

This savory soup is delicious and filling on a cool day. The curry and garlic give it a wonderful flavor. This is a family favorite that I learned at a cooking class given by Rachel Perelman who is the chef at my daughter's school. Serve with salad and a crusty bread.