Amish Corn Pikelets by Brett Ede

Broccoli Dip by Chef Smith

Zesty Vegetable Marinara Sauce by colleen

Make extra and freeze in containers or freezer bags for another day. Just freeze sauce not pasta.

Roasted Corn and Wild Mushroom Salsa by wyochef

This is great side to grilled meats and fish. The mushrooms give it a wonderful earthy taste that pairs well with the smokey flavor of the corn and peppers.

Zucchini Paancakes by B Innes

Zucchini pancakes make a great side dish and also a quite filling main course for dinner or brunch. It's also a great way to use up extra zucchini, and at the same time make a "meatless" meal that will please everyone. As with many recipes, feel free to make it your own by adding herbs or spices that you think will go well with…

Fresh Garden Salad with Balsamic Marinade by Salad Foodie

A summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.)

Beet Biscuits by Monocot

Okay so I've been on a beet Spree. A lady at work bought me a bag full of beets the size of cabbages. Ive been eating them cold, I've been eating them hott, mashed, and more. So i started to think what I could make with them. Ive Done Beet muffins before. Brownies... Then I remembered Once I made sweet potato/yam Biscuits. Super Moist…

Winter Squash Soup with Chipotle Peppers And Cream.. by charlene sherman

Delicious and Tummy Warming and just perfect any time of year .

Butternut Squash Soup by Scott Smith

A great soup that can be eaten all year around.

Asparagus with fresh grape relish by Brett Ede

Baked Tomatoes with Gouda copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Four C Coleslaw by Salad Foodie

This is my version of a coleslaw I tasted many years ago at a catered event. It's close but not precisely the same. However it's a refreshing change from those familiar too-creamy coleslaws. The salad base is made up of 4 vegetables that start with the letter C, hence the recipe name. Cabbage, corn, cucumber, and cilantro team up…

Leftover 2-Bean Stew by Amos Miller

A quick bite using odds & ends was WAY too delicious not to post. Forget 8-bean and even 18-bean soups - 2 cans of beans, a few veggies and a little smoked sausage turned a toss-off dish into a tasty winner! I had no intention when I threw this together to share it with anyone other than a couple of hungry mouths in the kitchen.…

Elaine’s Made-from-SCRATCH Rising Crust Pizza by Elaine

Prep 20 bake 60 serves 8 A delicious yeast-raised crust, and hearty toppings make this a pizza with pizzazz!

Roasted Butternut Squash by B Innes

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…