Mexican Rice Tacos by Shandiola

Sweet savory of spices and herbs mix togther to make an Awesome family meal for Taco Friday here in my home town Norway.

Aztec Couscous by Hilda Fonseca de Gill

Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.

CHEF LILLIE'S MEATLESS MEATBALLS WITH MUSHROOMS by Lillie Ann Passwaiter

AFTER COMBINING ALL INGREDIENTS IN BOWL, IT NEEDS TO BE REFRIGERATED FOR AT LEAST 4 HOURS FOR BEST FLAVOR AND TEXTURE. PREHEAT OVEN TO 450 DEGREES. LINE BAKING SHEET WITH PARCHMENT PAPER. BAKE IN PREHEATED OVEN 12 TO 15 MINUTES UNTIL MEATBALLS ARE LIGHTLY BROWNED. REDUCE OVEN TEMP. TO 325 DEGREES, BAKE 30 MINUTES.

Jamaican Salad by RasJoseph

Greek Spinach Parsley Pie by Kyle Dalakas

Greek Spinach Parsley Pie is a deliciously simple meatless main dish meal!

Watermelon Smoothie by Kelsey Martin

Inspired from the National Watermelon Promotion Board!

Cream Cheese Olive Spread by Cassadee Jenkins

I love this recipe it is very good and very easy to do. It's something quick and everyone loves it.

Wild Mushroom Risotto by dschulze

Mushroom Risotto with white wine, thyme and Parmesan cheese

CRISP CREAM SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISP CREAM SALAD

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

Gratin of Spinach and Roquefort by Crissy Gershey

Bubbling with warm, creamy Roquefort, this gratin brings together the classic combination of spinach, blue cheese and eggs. Comforting like a savory bread pudding, this Gratin of Spinach and Roquefort begs to be part of the Thanksgiving tradition.

Vegetarian Chili by Jennifer Jevons

Broccoli and Pine-Nut Soup by Mike Jeremy

Chocolate Smoothie by Twinkle103

Vegetarian Potstickers by Amanda B