Mixed Green Salad with Pears, Walnuts, Cranberries, and Maple Dressing by Jackie Newgent

Having family or friends over for a special dinner? This salad will knock their socks off! The maple syrup in the dressing coupled with the mixture of seasonal fruit and nuts create a concoction worthy of an elegant affair or casual merrymaking.…

Mangoob or Mangoub (Moroccan Fava Bean Salad) by mamatkamal

This is one of the most popular Moroccan salad called Mangoob, and it is mostly served as a side dish, and usually accompanies fish tagines, or fried fish, along with some nice home-made bread. It's a combination of fava beans, garlic, parsley/coriander, and cumin in a rich fresh tomato sauce with a touch of lemon. Absolutely…

Sunflower oil pie crust by Micheline

This pie crust is ideal for vegetarians AND vegans. Sunflower oil is used instead of lard. It has now become my goto pie crust recipe for all my pies.

Green tomato muffins by Micheline

Your green tomatoes will not have time to ripen. Use them to make these delicious, healthy muffins your whole family will love.

Lentils & Vegetables ~ Moroccan Style by Amos Miller

I began making this dish in the 1970s and it has evolved since then into a great Winter favorite. This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious…

Macaroni Salad Primavera by Smokinhotchef

Bursting with garden fresh veggie flavors and color, this salad is great for on the go and complements any meal indoors or out!!

Quick & Easy Fruit Compote with Vanilla Sauce (and a no-added sugar or low-sugar variation) by Salad Foodie

A fruit compote on the table in 15 minutes? Here's a dessert kids (and kids of all ages) will love. Start with a can of fruit cocktail, add some chopped fruit in season, and make a simple vanilla sauce to top it. (This dessert converts easily to a…

CASHEW-NUTS RICE/SATHAM by Kokila Karthikeyan

Crock Pot Baked Potato Recipe by Claudia lamascolo

I would have never dreamed how easy these were, delicious and fun to make the toppings for. Just think, baked potatoes ready in a crock pot? The kids could make their own snack after school, lunch, dinner, the list goes on and on. Topping suggestions are available on the blog post!

Unstuffed Vegetarian Stuffed Peppers by Michelle

For the past 5 or so years, I've been making this Unstuffed Vegetarian Stuffed Peppers, which also happens to be vegan and gluten free. It's also very healthy (!) filled with fresh vegetables and brown rice. Plus, it's not that expensive to make. It makes more than enough for a family, party or if you're like me, you'll be eating…

Eggplant(Brinjal) Fry by Paul Anderson Lumen

Indian ways!

Butternut Squash and Apple Soup (with Pressure Cooker Option) by Salad Foodie

Inspired by a recipe from New Paradigm Cooking (Sandbach, Terranova and Ware), I chose to forego the cookbook’s recommended 30 minutes simmering time in a stockpot, for a pressure cooker rendition which cut the cooking time to well under 10 minutes…

Fried Green Peas by sudesh choubey

Very simple and tasty peas snack

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!

Vegetarian Chili by Micheline

Comforting, tasty, spicy chili without meat. The meat is replaced with barley. Legumes and grain a great healthy meat replacement combination.