Peach Ginger Marmalade by Salad Foodie

Over time I have tweaked this recipe and have looked forward to making a batch whenever golden ripe peaches are in season - and that would be now! I don't always use commercial pectin for sweet spreads, and this is an example of one such recipe. There is some natural pectin in peaches if not over-ripe, and the addition of orange…

Cranberries with Jezebel Sauce by Amos Miller

If you don't care for the tart tang of cranberries - try this. My dear friend, Gail, serves this dish her way frequently and everyone likes it because it is sweet & spicy and just tangy enough. A great condiment. I've modified Gail's recipe a tad and share it with you. Cranberries will no longer be a Thanksgiving side dish. This…

Baked Stuffed Zucchini by B Innes

A great side dish for any dinner

Pomodoro Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pomodoro Sauce

Beans with Nutmeg by Brett Ede

German Style Home Fries by Chef Smith

Vegetarian Pinto Beans by Wendi Taylor

A family crock-pot favorite. Simple, easy, and delicious.

Sofrito Rice by myra byanka

Easy recipe to prepare. Serve with Latin American, or grilled foods.

Parmesan Polenta with Cranberries and Bacon by Kyra Martin

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!!

Fresh chili paste by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fresh chili paste

Copper Carrots by Chef Smith

Farro, Pea and Goat Cheese Salad by Kyra Martin

I'd never had farro before, but it was delicious and hearty. A great substitute to rice.

Twice Cooked Cauliflower by Salad Foodie

Pleasing elements of flavor and texture, this side dish is creamy and delicious. It takes cauliflower from conventional to contentment! Some may mistake it for mashed potato casserole and you might even get away with the trickery. Consider this recipe when you need a nice side for special occasions.

Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Dauphinoise Potatoes

Arroz A La Mexicana by Brett Ede