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	Braised Fennel with White Wine by La Tavola Marche (farm, inn & cooking school) Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!	1 vote 3243 views
	Antipasto Eggplant Stacks by Nina Timm With a little prep work, you can have the different elements to this dish ready and prepare these delicious snacks in no time at all!	2 votes 3601 views
	Caesar Salad by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Caesar Salad	1 vote 2343 views
	Netta Belle's Choice Beets with Balsamic Vinegar by Julia Ann Souders Beets are often not a favorite vegetable, most often eaten as Harvard Beets or pickled beets, sweet and tangy. Here is a beet recipe which is tasty served hot or cold in a lettuce salad. Steaming prevents loss of vitamin B, manganese, potassium and vitamin C. This recipe is from the Harvard University Dining Services.…	1 vote 3153 views
	Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Lebanese basic OUTLET: All	1 vote 2724 views
	: Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Lebanese basic	1 vote 2354 views
	fetyer backed spinech by CHEF ASHRAF ABD ALEEM ELKHARBOTLY fetyer backed spinech	1 vote 1814 views