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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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Growing up on a farm in Kentucky every year during harvest time we would have an abundance of fresh vegetables the we canned, creamed, froze, ate and gave away...
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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This spicy baked dip tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.
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Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
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Get Pineapple Glazed Pork Ribs Recipe from Food Network
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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
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These baked sandwiches are a great vegetarian version of the Italian grinder. Tender zucchini pieces are coated with a zesty marinara sauce and sandwiched with a generous helping of mozzarella cheese. They can also be made ahead of time, and heated just before serving.
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A classic sauce and dressing made simply combining tomato ketchup and basic mayonnaise with shallots and peppers.
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Get Homemade Chicken Broth Recipe from Food Network