How Dry I Am by kathy gori

Yesterday I posted a recipe that is considered a "wet" Vegetarian dish. So if the cauliflower is considered wet than what might you ask is "dry"? Dry is anything that has less of a liquid sauce, more of a thick sauce that clings to the vegetables, or many times spices and seasonings that roast onto them. I still had eggplants in the…

Rice and Beans Southwest Style by Jo

This recipe is adapted from one I found along time ago in a Richard Simmons diet cookbook.

Lemon~Minced Garlic Sauteed Brussels Sprouts by "Cheffie Cooks"

Flavorful side dish to any main entrée.

Spicy Sweet Potato Medley by Piper Seeger

Sweet potatoes with sausage and bell peppers with an Indian flare.

Pork Tenderloin Scallopine with Dried Cherry Sauce by Debi Shawcross

Pork Chops with Bell Pepper and Caper Sauce by Chef Feiny www.feintastingfoods.com

ONE OF MY FAVORTIES!!!!!! The combination of the bell peppers, shallots, capers sets for an AMAZING marriage to the pork chops. ;-)

Zucchini con Anice by BearNakedBaker

Maple Apple Chicken by Conni @MrsMamaHen

This flavorful dish is quick to make, and great for a weeknight dinner.

Avocado & Shrimp Martini by Orph

Braised Collards or Kale by jen

Potato & peas dry curry by Saru

"This is usually made as a gravy curry, but I like to make it dry too. It tastes as good and goes well with Roti, naan or just plain rice. Not many ingredients go into this dish yet this is full of flavour and very satisfying."

Fig marmalade for cheese by Susanna Crofton

Have a couple of figs kicking around?This is a great little marmalade to have as a topping for crostini and goat cheese.

Herb Chicken Saute by Vanessa

Chicken breast strips marinated and sauteed. Serve this dish with pasta or rice.

Lemon Curd by Evelyn Scott

This recipe is delicious on the ricotta pancakes (see recipe) Can also be used as the filling for many different desserts requiring lemon custard-like filling.

Cajun Chicken Bites with Peach Mustard by Rebecca Grant

One of the family all-time favorites - quick and delicious. The peach mustard balances the heat of the chicken beautifully. This recipe will serve 8 to 10 as an appetizer or 4 - 5 as a main course. Adapted from a James McNair "Chicken" cookbook recipe.