Sweet Zucchini Pickles by Salad Foodie

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this recipe as a hostess gift. It is as colorful as it is delicious and lasts about 6 weeks refrigerated. The only thing I added was small cauliflowerettes. What an attractive conversation…

Sauteed Brussels Sprouts w/Pignoli Nuts by trisha brooke

Easy, delicious way to get people to enjoy sprouts like never before. My family begs for these!

Broccoli with Mustard Sauce by Robyn Savoie

This is a delightfully tasty and simple side dish. The creamy mustard sauce is also a nice complement to cauliflower.

Rhubarb Muffins by Robyn Savoie

This is a real simple recipe that I use my homemade strawberry jam with.

Pumpkin Munchies by Robyn Savoie

These rich, spicy bar cookies will be a hit with the pumpkin pie lovers at your house.

Spinach-Romaine Lettuce Salad by Julia Ann Souders

This was a 'gourmet' salad from Bon Appetit, 1978. It now is a favorite in my recipes. Sliced red onions and/or feta cheese make good additions to this salad. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 Netta…

Fresh Green Bean Casserole by marcia zeballos

Updated family classic with fresh vegetables and creamy cheeses. *If you want a sweeter taste use more cream cheese to goat cheese. If you would like it tangier use more goat cheese than cream cheese.

Butternut Squash and Tahini Soup by Roxana GreenGirl

Raw Vegan Kale Chips by The Blender Girl

For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and…

Spinach Balls by Glenn

Found this on the web at mydailymoment.com and decided to give it a try since I love spinach. It was easy to prepare but I don't think I got the spinach fully defrosted and "squeezed dry." I overcooked them by at least 10 minutes and they never did get bound together tight. I think it was the water so I have not yet modified the…

Vinaigrette Coleslaw II by Salad Foodie

Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see "Useful Links".) This salad is easily made diabetic-friendly by using a sweetening substitute such as Splenda, and reducing amount of oil.

Snappy Stuffed Tomatillos by Robyn Savoie

What a wonderful treat at parties. Friends and family will request this time and time again. Feel free to substitute cherry tomatoes for the tomatillos. After "gutting" the fruit I invert them onto paper towel to drain for 1 hour before stuffing.

Zucchini-Carrot Bars by Robyn Savoie

Reminiscent of carrot cake, these garden-fresh sweet bars make a delicious and pretty snack or dessert to take to a gathering. Or set out some of your prettiest china and invite friends over for a Midwestern Kaffée Klatsch or an afternoon prairie tea. If you don't like black walnuts, substitute with pecans.

Cherry Rhubarb Pie by Robyn Savoie

I have to share this recipe, which is a must in our house during rhubarb season.

Artichoke Heart Pizza by RecipesnFood

Artichoke Heart Pizza