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This vegetarian tortellini salad with peas, tomatoes, Parmesan cheese, chives, and parsley is perfect for potlucks or parties.
cooking.nytimes.com
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
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From "Vegetarian Cooking for Everyone" by Deborah Madison Over the years I've discovered that when eggplant and chard are combined, they produce an unsuspected...
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This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.
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Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon.
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"Skinny" and "cheeseburger" rarely come together in the same sentence, but when they do, it's a pretty darn good thing.
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This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook...
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Turmeric and pepper seasoned shrimp are layered with avocado, apples, and feta in this spinach salad, a great meal for clean-eating.
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This hearty soup is filled with mashed pumpkin, red potatoes, carrots, leeks, and corn.
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Being American, I didn"t learn to prepare fish until I persued ethnic cuisines. This is better fish than I've had at 5-star restaurants. I made modifications...