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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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Stir-fry organic vegetables and tofu together for a dinner that is scrumptious, healthy, and easy to make! Serve this dish over steamed brown rice.
Ingredients: cocktails, alcohol, soups, chocolate, tofu
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A whole chicken roasted with onion, carrots, celery and potatoes. Delicious any time!
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Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
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The vibrant yellow color of this unique dip comes from turmeric. Serve with your favorite cut fresh vegetables.
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This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.
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A colorful combination of squash, bell peppers, and yam are baked with Cheddar cheese and bread crumbs creating a savory and filling dish for a weeknight dinner.
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This simple pasta is the best way to eat your veggies.
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Use the best of summer's bounty in a delicious savory tart.
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Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.
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Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.