Vegan Pea Pesto by Denise C.

This vegan pea pesto tastes like spring. Whether on a crudités plate, spread on warm crostini, or served over fish or steamed vegetables, this pesto adds delicious flavor to your dish. GF/DF/NF

Zucchini Squash Pizza by Claudia lamascolo

Here is a healthy pizza alternative using squash as the crust when counting calories. I loved it but will let you be the judge. Not a crispy crust more like eggplant parmisano. Very delicious when pizza urge strikes and your on a diet!

Spaghetti Squash with Fresh Basil and Tomatoes by Judy Fisher

Fresh spaghetti squash sauteed with purple onion, fresh basil and tomatoes

Barb's Less-Sugar, Less-Fat, More-Zucchini Muffins by Aspen Lee-Moulden

I got this recipe from my local Mother's club. It's a great way to get your kids to eat more vegetables. My kids love them. I've also put cream cheese frosting on them and taken them to my daughter's preschool class for a party. (I have to admit, they are pretty good, even for adults).

Live Flatbread by fitchick

Bruschetta Toscana (Tuscan style Bruschetta) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Stuffed Zucchini Tonde by Suzi

Look at these zucchini!! I have never seen round zucchini before, call me sheltered but I certainly couldn’t resist buying them. With summer nearly here, the produce markets are filled with wonderful fresh vegetables including this unusual zucchini. I bought two (went back later and they were all gone) and since there is only my…

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.…

Mandrin Cranberry Chick'n Lettuce Wraps by Victoria Prehn

Using Gardein’s Mandrin Crispy Chick’n, I was able to quickly re-purpose my Thanksgiving leftovers into something fresh, flavorful & low in calories!

Artichoke Dip - altered by Unknown Chef

I bought the staid artichoke dip ingredients a couple weeks ago to make the dip when we were to eat dinner with a family that are wonderful friends. The wife became ill and we had to postpone our dinner. I was in the pantry to see if I had ingredients for this week's dinner menu and came across the artichoke hearts. So, I decided…

Roasted Fiddlehead Ferns by Homemade & Yummy

Roasted Fiddlehead Ferns is the perfect way to highlight these gorgeous seasonal gems.

Grilled Asparagus with Goat Cheese by Doctor Jo

In this recipe, toss fresh asparagus with garlic-infused olive oil, salt, and pepper. Grill it to perfection, sprinkle with goat cheese and a few chive blossoms for a quick and easy dinner vegetable side dish.

Pico de Gallo by Carolina Create

This is like the Pico de Gallo salsa you get in Mexican restaurants. Delicious as a topping on Mexican dishes.

Vegetarian Chopped Liver by judee

This vegetarian version is so good, it tastes like the real thing. Its delicious at a traditional holiday meal or at a party as an appetiser. No one can believe it is made from just four vegetarian ingredients.Try it , you'll like it.

Chipotle Chickpea Dip by K. Garner

This is based on the same-titled recipe on Fat Free Vegan.com. I used heaping tablespoons of chipotle peppers, white onion, and a mixture of fresh and bottled lime juice. This dip is FANtastic. The smokiness of the peppers fools your taste buds. The mouthfeel is there--that umami everyone's looking for--without cheese or meat. You…