Sweet Potato Crisps by Robyn Savoie

It's easy to make your own sweet potato chips at home. These are baked and you use a Cuisinart or mandolin to thinly slice. A little olive oil cooking spray with Kosher/Sea salt and viola! Sometimes I step it up a notch by lightly sprinkling with ground chipotle.

Extra Crispy Baked French Fries by jason kim

We experimented with things overdue (but still edible of course) in our pantry when deciding what to give the kids for their afternoon snack. Upon finding a large bag of potatoes and panko bread crumbs, we thought something in the form of french fries would work with this combination. We usually use the bread crumbs when making…

Beer Battered French Fried Onion Rings by Robyn Savoie

When the Vidalia onions come into season, I make a batch or two of this and freeze them for later use. See freezing tips below. I'm not much of a beer drinker but I do like some offered by the Jacob Leinenkugel Brewing Co. Summer Shandy is my favorite and I stock up in the spring when it comes out. I use it in this recipe.…

Creamy Cheesy Spinach Artichoke Dip by Denise Sherin

This is so good my son asks for a bowl and just eats it with a spoon! We have this every family get together/holiday, game days and a really for no occasion at all we love it. It's made on the stovetop and then baked for about 20mins, its so easy to make. And we use it in so many ways. As a dip its great with toasted bread or…

Grams Squash Casserole by Evil Fairy

My Grammother made this way back when..I just tweaked it a bit. I have even fed this to people who hate squash and they loved it. YOU CAN OMIT THE SQUASH AND ADD CORN AS THE VEGGIE INSTEAD TO MAKE CORN CASSEROLE.BOTH ARE DELISH.

Fried Green Tomatoes with Goat Cheese Basil Dipping Sauce by Julie M.

Refrigerator Pickles by Chef Smith

Orzo and Spinach Soup by Suzi

Aah!! Summer vegetable season is here in South Florida. Plenty of corn at this time along with tomatos, lettuces, squash, green peppers etc. I didn’t add all of those veggies into this soup although I could have – I stuck with just 4 since I wanted this dish to be really brothy. Even though the temperature is now reaching into the…

Stuffed Sweet Peppers by Charlene Cole Ribaudo

Usually peppers are stuffed with ground meat or sausage and rice. I had some leftover polenta, bacon, prosciutto and a pint of heirloom cherry tomatoes so this receipe was born.

Marinated Brussels Sprouts by Micheline

These brussels sprouts are a bit spicy, a bit tangy, a bit sweet, just the correct combination of flavours.

Asparagus, Shiitake Mushroom, and Sun Dried Tomato Tart Recipe by Debi Shawcross

What is the first vegetable that pops into your mind when you think about spring? Is it Artichokes? Peas? Arugula? For me it’s asparagus, which is kind of funny, because today asparagus is shipped in and available in grocery stores year…

BLACK PEPPER TOFU by Cecelia Heer

This is another favorite dish of mine that I adapted from Yotam Ottolenghi's book, "Plenty", which offers vibrant vegetable recipes. The dish is perfect for a Meatless Monday after Seafood Sunday.

BROCCOLI GRATIN by Phyllis Munro

I found this recipe from Martha Stewart in my recipe box tonight and decided to give it a try. It was delicious! I was so excited to make my own bread crumbs in my food processor. I know I need a life. This is a great side dish if you like broccoli casserole. It was a little lighter than what I have had in the past. Give it a try you…

Oven Roasted Tomatoes with Garlic by Phyllis Munro

I was so surprised by this simple recipe. I really didn't think I would like cooked tomatoes, NO BULL this was my favorite part of the meal! I served this with the blue cheese butter stuffed fillets. It was great paired up with a loaf of rosemary bread. I love roasted garlic, pairing this up with the roasted tomatoes is an awesome…