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…

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.

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.

Chocolate Chiffon Cake by Robyn Savoie

Chocolate chiffon cake is a light and spongy cake. Goes well with a heavy chocolate ganaché coating.

Cream of Cow cheese with anchovies by Aherrera

Tomato filled with sardines in olive oil. by Aherrera

Spanish Sushi “Cantabria en tu boca” Nigiri by Aherrera

www.cantabriaentuboca.net

Oats And Raisin Cookies by Navaneetham Krishnan

Crunchy with natural sweetness of honey and raisins.

Suji Cookies by Navaneetham Krishnan

nice crunch on top with a buttery sweet aroma.

Sugar Molds for Creative Decorating by Claudia lamascolo

Here is an easy way to mold sugar and make whatever you want for a party theme. The molds are inexpensive at party and dollar stores.

Peanut Cookies by Navaneetham Krishnan

Pea-nutty, crumbly and with a crispy coating.

Zucchini Smeriato ( Scalloped Zucchini) by J. Gino Genovesi

There are many zucchini recipes, but this is one that I kinda made up. It is nourishing, a good Lenten dish and quick and easy to make. Prepare items a head of time. I know your family will like this dish.

Apple-Oatmeal Cookies by Robyn Savoie

These soft, chewy cookies are perfect for filling the cookie jar.

Lemon-Cranberry Biscotti by J. Gino Genovesi

The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became…