Pumpkin flowers fry (bajji) by anil menon

This recipe is for starter, easy and quick to make.

Mini Roated Capsicum Tartlets by Brett Ede

Mediterranean Layered Crêpe Cake by Lorenda Beumont

This is a really great vegetarian recipe that even non-vegetarians will thoroughly enjoy! It is an extremely popular dish served at the Spaanschemat River Cafe at the Constantia Uitsig Wine Farm in Cape Town. Assembling it takes some time, but otherwise it is not at all complicated to make. You can make the crêpes a day or two…

Pumpkin Fritters by Lorenda Beumont

This is a traditional and very popular South African dish. It very often accompanies a Sunday lunch of roast leg of mutton. Unlike in Europe, pumpkin is quite widely eaten and enjoyed in South Africa. For that very reason it amazes me that Pumpkin Pie is hardly eaten in South Africa!

Paneer carrot paratha/stuffed flat bread by eatright

Tasty and healthy seasoned paneer carrot stuffed flat bread. Read more in Eat Right! Live Happy's Site

Roasted Squash with Onion, Oregano & Mint by La Tavola Marche (farm, inn & cooking school)

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. This is one of my favorite Mario Batali recipes - best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish.

Asparagus Almandine by Salad Foodie

From the description of this recipe reads: "Something magical happens when asparagus meets almonds and lemon. Crispy nuts, tart citrus and ... asparagus combine to make a taste sensation. This side dish is elegant for any entertaining party, but easy enough for any ordinary meal." I made half the recipe following instructions and…

Cranberry Walnut Cabbage Slaw by Salad Foodie

This recipe was a top winner in Better Homes & Gardens August 1999 monthly recipe contest and I have made it ever since. It's fits well with a Thanksgiving, Christmas, holiday theme with the dried cranberries and walnuts, and the red and green color combos, but I make it year-round. I especially like the snappy dressing.

Steamed Green Beans with Lemon & Dill by Salad Foodie

Delightfully easy and refreshing, these lemon-laced green beans compliment chicken, pork, beef or vegetarian meals.

Julienne salad with pea nuts and sesame seeds by Gouri Haldar

A little fact: Roman introduced the salad preparation to the world. They use to call it “herba salata”. The word herba referred to greens and the word salata referred to salad. The greens were served raw with vinegar, oil and little salt. Very healthy. Over time, the salad preparation has changed tremendously. The simple dish took…

Braised Fennel with White Wine by La Tavola Marche (farm, inn & cooking school)

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!

Plantain Cutlet by Moms Times

A crispy and healthy snack for tea time

Gluten Free Appetizers For All by Joanne

What you can do with a butternut squash and sweet potato is just amazing. Be creative. Think savory, sweet, delicious and neat.

Aztec Couscous by Hilda Fonseca de Gill

Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.

Ensaladang Ampalaya (Bitter Melon Salad) by ShaleeDP

This is a very quick and easy salad recipe with bitter melons, tomato, chrimp paste... Very good for those with anemia.