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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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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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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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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Get Korean Grilled Chicken Recipe from Food Network
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Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.
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This sweet potato salad features the southwestern flavors of jalapeno, garlic, and lime making it great side to any Mexican meal.