Grilled Eggplant Parmesan by Mihir Shah

Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have it).

Marinated Asparagus by Robyn Savoie

This versatile recipe made with fresh asparagus can be made year around. Serve it cold or warm as side with any meal. My favorite way to serve this is grilling it. It produces rave reviews every time. Even from guests who may not be fans of asparagus.

Vegetable Crudités Platter by Mary Frances Hart

Here is a platter that was successful at a Thanksgiving dinner. Use whatever is in season and colorful.

Warm artichoke dip by Micheline

A tasty, elegant, warm dip to serve with rice or water crackers when entertaining.

Broccoli in Lemon and Garlic by ShaleeDP

I just love broccoli for some reason!

"Cheezy" Kale Chips & Mojitos by Kiki Thompson

Cauliflower Cheese Pie by BearNakedBaker

Be creative with your cheese choice.....

Vegetable Sizzlers by karenrecipe

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more than 270 locations throughout the U.S. Most of Sizzler’s U.S. locations are in the West.

Grandma Koehler's Pumpkin Pie by Glenn

Grandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste the filling was stringy, much like spaghetti. If you are not that venturesome, any good pumpkin will work just fine with this recipe. It is not an easy recipe but it includes a number of…

Easy Corn Casserole by Glenn

My family loves corn anything and this will be a regular thing at our dinners. Thanks to my friend Jaynee Levy-Polis for the recipe.

Roasted Beet, Onion, and Orange Salad recipe by Evelyn Scott

This colorful salad is topped with onions and oranges, and it makes the perfect accompaniment to an elegant meal.

Antipasto Eggplant Stacks by Nina Timm

With a little prep work, you can have the different elements to this dish ready and prepare these delicious snacks in no time at all!

Homemade Pickled beets by Micheline

Homemade pickled beets are easy to make. They add color and flavor to your dinner plates and when prepared ahead of time, are readily available to serve at a moment's notice.

Greek Artichoke Salad by Micheline

A greek inspired zesty, tasty and quick to make salad for a picnic or a potluck.

Colourful Slaw by Micheline

An eye catching slaw using green and red cabbages, yellow and red peppers and orange carrot for colourful salad to bring to a BBQ or a potluck.