All recipes » Vegetables
Fresh Garden Salad with Balsamic Marinade by Salad FoodieA summertime side with plenty of garden vegetables in a pleasant balsamic marinade. Add grilled meat or fish and dessert and dinner is a cinch. Allow 30-60 minutes marinating time before serving (though it can be made ahead and refrigerated up to 24 hours if preferred.) |
1 vote
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Veggie Garden Vegan Sandwich by Jasp MittalThe vegan version of the vegetable sandwich is amazingly healthy. It is minus any dairy or animal products. There is no need to use faux meta products to make a delicious veg sandwich that could appeal to even non-vegetarians. In place of meat substitutes is fresh garden produce. It helps save money as it uses only readily available… |
1 vote
174 views
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Dhokla Pizza Recipe by Jasp MittalKhaman pizza, also known as Dhokla Pizza is an innovative idea that turns your regular khaman into something more interesting! Healthy, as well as quick and easy, khaman pizza (Dhokla Pizza) is one of the best recipes to try when you’re craving something delicious to eat! With plenty of delightful vegetables and cheese, this is one of… |
1 vote
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Zucchini Pico de Gallo Salsa or Salad by Salad FoodieAs delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the… |
1 vote
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Cream of Vegetable Soup by Salad FoodieA good base comfort soup for the winter season. Cauliflower, potatoes, carrots, onions and garlic predominate, but you can rifle through the veggie bin and sub out others like spinach, zucchini, parsnips, etc. and you can increase or decrease the ratios of vegetables to your preference. About 9 cups of raw vegetables are needed. When… |
1 vote
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Red Cabbage Coleslaw by Salad FoodieThink outside the box for your next slaw with this creamy deep red cabbage version. The dried cranberries are camouflaged by the cabbage color and provide a pleasant sweet taste surprise, while walnuts add extra crunch. |
1 vote
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Green Bean, Carrot and Mushroom Medley by Salad FoodieA quick-to-fix green bean side dish or vegetarian main dish. I like to use my steamer for the beans and carrots, but they could also be boiled briefly and drained. This makes a beautiful presentation with interesting flavor combinations. The real trick is getting the seasoning right. Experiment with your favorite herb combinations,… |
1 vote
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Skillet Zucchini with Tomatoes and Pepperoni by Salad FoodieAt the height of zucchini harvest there's no such thing as too many recipes to use it up. This is a simple way to prepare it that amps up the bland flavor of zucchini with spicy pepperoni. You'll think you're in pizza heaven whether you serve this as a main dish or side. |
1 vote
2898 views
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Chinese Dragon noodles by Weining Wanganother important reason for the dragon to become the most popular icon in Chinese history came from how the dragon culture and the Chinese traditional food culture came together and interacted with each other in surprising ways. Almost every festival has its special food to commemorate the history. For example: after the rainy… |
1 vote
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Italian Pasta and Vegetable Salad by Salad FoodieThis pasta salad has a nice texture balance of smooth to crunchy, plus the tart-sweet of red wine vinegar and lemon pepper in the dressing. It makes PLENTY and is always a hit at gatherings. Leftovers keep well refrigerated. |
1 vote
4639 views
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Roasted Butternut Squash by B InnesTo 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
3346 views
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Weeknight Minestrone by Salad FoodieThis is a speedy version of the classic Italian minestrone. The food processor does the chopping and bottled marinara saves additional time, without compromising flavorful results. Based on Laura Vitale’s recipe in her cookbook Laura In The Kitchen (2015). |
3 votes
4535 views
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Winter Squash Alfredo Pasta by Marla
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1 vote
2873 views
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Zucchini Squash Pizza by Claudia lamascoloHere is a healthy pizza alternative using squash as the crust when counting calories. I loved it but will let you be the judge. Not a crispy crust more like eggplant parmisano. Very delicious when pizza urge strikes and your on a diet! |
1 vote
1620 views
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Cheese corn by GARY ESTESSI WAS MAKING SOME MEXICAN FOOD AND WE HAD SOME CORN ON THE COB SO I TOOK A SLICE OF CHEESE AND RAPED IT AROUND IT AND MICRO WAVED IT, I WAS SO GOOD WE WILL BE DOING IT MORE TIMES. THE CHEESE DOES NOT GET IN YOUR TEETH. |
1 vote
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