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	Georgian Eggplant with Walnut by John Spottiswood This is a delicious dish that I had in a Georgian restaurant in St. Petersburg, Russia. It was delicious, and this rendition does it supreme justice. This will taste best if you use asian eggplant (chinese, japanese, etc.) which is much thinner than regular eggplant and had smaller and fewer seeds. Makes a great appetizer that can…	2 votes 4 comments 25081 views
	Winter Squash with Caramelized Onions Cassolita by John Spottiswood This was an outstanding dish that we served last night with a lamb tagine. It's fairly easy to put together, and will fill your house with wonderful smells! The sweetness is a nice accompaniment to a spicier dish.	2 votes 1 review 1 comment 3900 views
	Cream cheesie corn by Glenn I was given the chore of coming up with a new side dish for Thanksgiving. I like corn--particularly when I am eating. I like cream cheese--only when I am eating. Voila, an idea is born. It is easy to make and was rated OMG by my very picky family. There may be ways to improve it but here is an instant classic.	1 vote 1 comment 3092 views
	Italian Wedding Soup by Kelly Christensen This is the Barefoot Contessa recipe and it's fabulous.	1 vote 4195 views
	Spaghetti Squash with Fresh Basil and Tomatoes by Judy Fisher Fresh spaghetti squash sauteed with purple onion, fresh basil and tomatoes	1 vote 1795 views
	Sauteed Broccoli Crowns and Red Bell Pepper in a Lemon Soy Sauce by "Cheffie Cooks" Great flavors in this vegetable side dish!	1 vote 1806 views
	Asparagus and Sprite Melon Salad w/Cambozola and Pancetta by Smokinhotchef This fruit has origins in Japan and has been successfully cultivated in our own 'backyard' of North Carolina since the early 1990's . When ripe, this fruit is about the size of a grapefruit. The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.…	1 vote 1 comment 2841 views