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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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Creamy pumpkin pasta bake with sausage and Parmesan cheese is a great meal for company or for a weeknight meal.
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Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after'. Absolutely delicious way to use those tasty Thanksgiving leftovers.
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Get Creamy Baked Pumpkin Risotto Recipe from Food Network
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Get Garden Risotto Recipe from Food Network
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Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
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This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
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This recipe makes a deliciously creamy tomato soup by using coconut milk instead of cream, creating a rich and tasty dairy-free, gluten-free soup.
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Chunks of boneless chicken breast are marinated in a sweet, savory Asian sauce with garlic and green onion. The chicken pieces are wrapped in foil triangles and deep-fried for a delicious appetizer that's fun to unwrap.
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Get Big-Batch Chile-Chicken Posole Recipe from Food Network