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Mexican Eggplant Casserole
on February 13, 2019
Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable More...
Stuffed Portobello Mushrooms with Cilantro Pesto
on February 13, 2019
Combine all ingredients except olive oil, lemon juice and water in a blender and pulse blend until coarsely chopped. More...
Tomato Asparagus Salad
on February 13, 2019
Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and stop cooking. More...
Vegetarian Garden Taco Salad
on February 13, 2019
Crumble Mexican style soy burgers and heat. Mix in taco seasoning and set aside. More...
Spicy Asian Slaw
on February 13, 2019
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. More...
Red Potato and Mustard Greens Frittata
on February 13, 2019
Preheat oven to 350ºF. Steam potatoes in a steamer basket until tender when pierced with a fork, about 20 minutes. More...
Potato and Pepper Torta
on February 13, 2019
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). More...
Winter Vegetable Chowder
on February 13, 2019
In a large soup pot over medium-high heat, melt butter. Add onion and shallots and cook for 2 minutes, stirring frequently. Add carrot and celery and cook for another 2 minutes, stirring frequently. More...
Lemon and Watercress Pasta Salad
on February 13, 2019
Strip the watercress leaves from large stems. Wash leaves in a bowl of cold water, lift out to drain, and spin dry. More...