San Antone Black Bean Salad by Amos Miller

With friends and family living in the great state of Texas, my frequent visits have always meant new flavor profiles to experience, new ways to express myself in the kitchen and when I am invited out and asked to 'bring something to pass'. I developed the following recipe to assure that I would seldom have to carry home any…

Greek Artichoke Salad by Micheline

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

Garbage Salad (not really) by Amos Miller

This salad will make the meal, or be the meal. Broccoli, oranges, almonds, raisins, mushrooms, onion & bacon - and a fabulous classic sweet & tangy creamy dressing! Vegetarians can substitute bac-o-bits, or not add a bacon substitute. Throwing together bits and pieces of a variety of items has long been the basis of some great…

Broccoli and Cauliflower Salad with Red Grapes by Robyn Savoie

This salad has been to as many family gatherings as I have! It holds well...and leftovers are still tasty a day later.

Vegetarian Beet Burger by Micheline

This vegetarian burger has the unusual addition of 1 tbsp of grated beets, just enough to give the burger a pleasant color. Once cooked, this burger looks and tastes like a meat burger. It is delicious!

Pumpkin Cookies by Brittany Hoverman

Cardamom Carrots by Robyn Savoie

This side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.

Orange Marjoram Carrots by Robyn Savoie

It can be hard to come by a vegetable dish both children and adults enjoy. You'll appreciate this recipe because it found that middle ground. Carrots provide vitamin A and plenty of fiber, making them excellent side dishes to support healthy eating. Make sure you don't overcook your carrots; they taste best when they are al…

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.

Roasted Vegetable Succotash by Robyn Savoie

Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the…

Long Beans (Kacang Panjang) In Milk And Turmeric Gravy by Navaneetham Krishnan

Cooked with coconut milk, cumin seeds and turmeric for its creaminess and vibrant color.

Zucchini Parmesan Fritters With Sour Cream by Doctor Jo

Zucchini Parmesan Fritters are a delicious way to use up an over-abundance of zucchini and summer squash. These fritters are crispy on the outside. A dollop of sour cream perfectly compliments them.

CCB Salad by sunil k.nayar

with cucumber carrot and beetroots this is one healthy and easy to make salad