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	Succotash with Fresh Herbs & Smoked Meat by Amos Miller To a great extent, succotash was another of the many gifts to the table from Native Americans. Corn, beans and meat are a tasty and nourishing combination, whatever the type of bean or meat. In this recipe the real flavor play is brought forward by the addition of fresh herbs. After all, corn and beans have no real pronounced flavors…	2 votes 4 comments 6489 views
	Steamed Green Beans with Lemon & Dill by Salad Foodie Delightfully easy and refreshing, these lemon-laced green beans compliment chicken, pork, beef or vegetarian meals.	1 vote 4686 views
	Cucumber & Tomato Condiment by Amos Miller This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip,…	4 votes 2 reviews 3 comments 4631 views
	Carrot and sweet potato mash by Lemon Squeezy Vibrant and tasty	1 vote 3428 views
	MILK bath BUTTERNUT squash ONIONS slow cook by Foodessa Having body bath envy with this butternut squash and onions slow cooked in comfort. A sweet honey along wine and olive oil blend with smooth milk to cuddle squash. For a detailed post...refer to: http://www.foodessa.com/2015/10/milk-bath-butternut-squash-onion-slow.html	1 vote 2935 views
	Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…	1 vote 3697 views
	Garlic Herbed Sweet Potatoes by Amos Miller TRY THIS AT EASTER - it is a signature dish! It is sweet and savory with fresh herbs, dairy products and chicken broth. This is a North Carolina recipe, naturally healthy and rich in beta-carotene, the most common plant source of vitamin A. But who cares! This is delicious, even if it is good for you...besides, sweet potatoes…	1 vote 3018 views
	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…	1 vote 1 comment 3346 views
	My Corn on the Cob by Robert Long As a caterer and chef, this is how I prepared and served corn on the cob. The sweetest best tasting corn you ever ate.	1 vote 1502 views