Grilled Vegetable Tostadas by Carolinaheartstrings

Mexican food, one of my favorites any day of the week. In fact, I am pretty sure I could eat some type of Mexican food inspired dish every day of the week. I have a long list of family favorites that I make over and over. For my recipe posts this month I wanted to take some of the ones I usually make and put a different spin on…

Oven Roasted Zucchini by Carolinaheartstrings

I love zucchini. I could eat it every day and often do in the summer. Nothing better than a big plate of zucchini for dinner. This recipe is easy and delicious and brings out a slight sweetness to the zucchini.

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.…

Summer Squash Soup by Unorthodox Epicure

Soup in summer? You bet! Summer Squash Soup is just what you’ve been missing.

Greek Salad with Lemon Oregano Lentils by Catherine Pappas

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…

Cheesy Cauliflower Blossom by Culinary Envy

Cheesy Cauliflower Blossom has only 4 ingredients that make this showstopper a must at your next dinner party. Incredible roasted, creamy, and cheesy flavor make it a recipe you won’t soon forget!

Roasted Fiddlehead Ferns by Homemade & Yummy

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

Vegetable Lasagna by "Cheffie Cooks"

Wonderful Sunday Supper-using all the leftover veggies from the week (I can not throw away good food!). I used my fresh homemade chunky tomato sauce and we loved this dish.

Stuffed Zucchini Halves by "Cheffie Cooks"

Makes a nice light supper! My garden is over-flowing with fresh zucchini's.

Cole Slaw w/Pecans & Sweet Dressing by Chef Feiny www.feintastingfoods.com

Wait until you see what I pair this with.......... Great Summer treat.

Dave’s Rutabaga Soufflé by Dave

I serve this dish at Thanksgiving, Christmas and Easter. It is always a huge hit. The addition of mascarpone cheese was just done at Easter and it really makes it. It also allowed me to reduce the amount of cream so even better. This is an easy level recipe that I hope you enjoy!

Old-Fashioned Creamed Spinach by kimberly sullivan

Looking for that classic side dish for a Sunday Dinner? Let this tickle your taste buds and take you down a timeless memory lane!

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.

Broccoli and Mushroom Quiche by Nancy Miyasaki

I made this quiche for father's day and it was adored by the adults, not so much by the kids. The garlic ads a nice dimension and a little kick. I loved it, and will definitely make again. Note: Quiche can be baked 1 day ahead and chilled. Reheat, uncovered, in a 325°F oven, about 25 minutes.