Vegetables, Vegetarian Recetas

Mini Roated Capsicum Tartlets

Four C Coleslaw

This is my version of a coleslaw I tasted many years ago at a catered event. It's close but not precisely the same. However it's a refreshing change…

Sweet corn "arepa"

One of the most traditional recipes in Dominican cookery. I'll post the salty version later. This is my mother in law's version.

SPICY CARROTS

IN TEXAS WE CUT CARROTS AT A ANGLE, THAY CAN BE USE LIKE A CHIP IF THEY ARE CRISPY IF YOU USE A LARGE CARROTS. WHEN YOU ADD PICO DE GALLO, LIKE I…

Sauteed Zucchini with Peppers

A basic and quick zucchini side dish - and interesting variation from zucchini-tomato sautees. This dish can go the route you want it. If I want a…

Sweet Zucchini Pickles

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this…

Creamy cauliflower

Cauliflower cream. A great option.

Asparagus Almandine

From the description of this recipe reads: "Something magical happens when asparagus meets almonds and lemon. Crispy nuts, tart citrus and ...…

Cranberry Walnut Cabbage Slaw

This recipe was a top winner in Better Homes & Gardens August 1999 monthly recipe contest and I have made it ever since. It's fits well with a…

Steamed Green Beans with Lemon & Dill

Delightfully easy and refreshing, these lemon-laced green beans compliment chicken, pork, beef or vegetarian…

BottleGourd Sweet dish

Bottlegourd is called garadudde in konkani. It is a very versatile vegetable. It can be used to make both spicy and sweet dishes and is supposed to…

Delicious and tempting Snack to Serve at Your Next Tea Party

Given below is a pumpkin bread recipe healthy with a tasty brown sugar topping that adds a twist to the…

Snow Peas with Garlic and Sesame Seeds

Snow peas aren’t white, so how do they come by their name? It might be because they grow at the end of winter,…

Plantain Cutlet

A crispy and healthy snack for tea time

Caponata recipe by Chef Reno

I Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt. Heat the oil in a pan and fry them well, then…