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A different way of preparing ravioli - they aren;t baked or boiled but browned in butter, simmered in broth and cream and finished in a broiler with pesto, goat cheese and tomatoes. From Cook's Country April/May 2010. Make sure to use homeade or store-bought refrigerated pesto. The shelf-stable pesto won't taste as good.

Recipe #446122

This is a recipe I made up! Subtle sweet potato taste with beautiful colors!

Recipe #465223

Inspired by Trader Joe's

Recipe #485082

Passed along to me by a family friend. This is equally good but very different with goat cheese or cheddar cheese.

Recipe #465165

This is an easy yet flavorful recipe that I threw together one night. It was such a success that I've made it at least once a month since! Use your favorite salsa for this recipe - it calls for quite a lot of it so if you don't like your food too spicy, make sure you use something mild. There is no meat in the recipe but I can see it being very tasty with some diced chicken added in when the tomatos and onions are cooking. Feel free to experiment! NOTE: You will not use the entire can of refried black beans for this recipe, I'm just not sure of the exact measurements. Spreading a thin layer of beans on each tortillia will suffice.

Recipe #442455

This is one of my favorite pasta dishes. It is somehow light and healthy tasting while still satisfying the part of me that wants something rich and creamy. I use tomatos, broccoli and peas (my favorite veggies) but I'm sure it would be just as successful with other spring-time vegetables!

Recipe #441012

Not your Momma's motzah ball soup. Instead of a clear broth, it's full of vegetables. Purists will scowl, tummies go yum. People request this when they come to visit me from out of town. You can use vegetables like green beans, bok choy, and mushrooms. Experience has taught me not to use broccoli, peas, or cabbage. A small amount of spinach is good too, but not stronger greens. Don't forget the turnip and the celery leaves. They are the key to delicious soup.

Recipe #211908

Hahah my friend gave me this recipe and in lack of any other name, she put this as the email subject line. Works for me :) Just a fair warning: make sure you like goat cheese before making this recipe as it is definitely the predominate taste.

Recipe #444012

Great way to use up bunches of spinach. Amazingly creamy without the cream. From Perry's Plate

Recipe #484712

This is a great one dish, pan-asian meal and makes for a healthy, well-balanced lunch or dinner. The combination of the spicy, rich tofu and the fresh cool greens really makes the dish pop. Adapted from Vegetarian Times.

Recipe #433293

I'm from Seattle and everynight when all the bars are closing, party-goers flock to the multitude of hot dog stands lining the streets (affectionally called "street meat"). The most popular option is the tried and true Seattle Dog. It sounds like a wierd combination but it is oh so delicious! Some places also add sauteed cabbage if you want to give that a try.

Recipe #446392

One of my husbands favorites. Just posting it here for safe-keeping.

Recipe #441127

Cooking Light, MARCH 2005. I love noodle bowls!

Recipe #378785

This recipe from Edgell is a nice change from the usual spinach & ricotta cannelloni with tomato sauce. The creamy sauce complements this perfectly. The recipe says to steam the cannelloni but when I made it I baked it as you would a usual cannelloni with no issues. If baking it you might like to increase the amount of sauce by a bit to ensure adequate coverage of cannelloni, I will be next time I make this.

Recipe #222942

1 Reviews |  By chiclet

This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).

Recipe #167061

I found this awesome recipe in bon appettit magazine. We love it! I always find that it takes a little longer to get the onions the way I like them than the recipe says so allow a little extra time for that. For the best technique for the onions I use recipe #356677. It's the best way I've found to do them.

Recipe #383959

Leek is my new favorite food. This pasta recipe is from I am SO glad I tried this recipe. 2 thumbs up! This recipe serves about 6, so adjust your own pasta amount. Any kind of pasta will work well.

Recipe #23051

This pasta is quick and healthy and the chili, garlic and fresh sage go really well together for a quick throw together midweek meal.

Recipe #403770

1 Reviews |  By KWB

This is from an episode of Barefoot Contessa, I didn't find it posted, so I thought I'd copy it down here for "safe keeping". Quick, simple and GOOD!

Recipe #402768

3 Reviews |  By lazyme

This recipe is from Cooking Light - April 1997. It's fast to throw together and is really yummy. As with most Asian style dishes, I usually add more veggies and whatever I have left in the refer.

Recipe #320546

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