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    89 Recipes

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    A healthy, flavorful side, or lunch dish. Can be vegetarian. Great with grilled chicken or beef. I made the directions quite detailed, but this is really easy to make. Leftovers freeze and reheat well.

    Recipe #496065

    Use whatever vegetables are in season, aiming for a nice mix of colors and flavors. A tasty, colorful weeknight meal.

    Recipe #493907

    This easy weeknight meal comes from The Splendid Table's How to Eat Supper.

    Recipe #493149

    A great accompaniment to fish or chicken, or could be enjoyed as a light lunch when served on a bed of lettuce with tomatoes and hard-boiled eggs.! Feel free to substitute fresh corn for the frozen when in season. Cooking time is the chill time.

    Recipe #468140

    This easy weeknight dish comes from Cuisine at Home.

    Recipe #468137

    My family's been making this tasty side dish for years, and I was surprised not to find something similar already here. Goes great with grilled meats, burgers, or sausages. Use any color of bell peppers you have, or a combo.

    Recipe #449786

    From Robin Miller's Quick Fix Meals, this is quick and easy to make. You will probably have extra sauce, so feel free to increase the amount of salmon and make salmon cakes with the leftovers, as Robin suggests.

    Recipe #447614

    One of my son's favorites, I'm finally getting around to writing it down so he can make it, himself. It's important to choose a nice cut of beef, because the beef is essentially stir-fried, rather than slow cooked. I like to use brown cremini mushrooms in this, but button mushrooms will also work just fine. It's important to use low-sodium broth, to prevent the finished sauce from becoming too salty. Serve over noodles or rice.

    Recipe #444008

    From Robin Miller's Quick Fix Meals, these are quick to make, and very tasty.

    Recipe #441840

    Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.

    Recipe #440484

    This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.

    Recipe #440482

    This recipe, based on one from Cooks Illustrated, is a nice variation on traditional mashed potatoes. (I've used lower fat ingredients to reduce the calories) The color is just incredible. And the carrots add a sweetness which particularly compliments pork. Like most mashed potato recipes, this freezes well, too.

    Recipe #436602

    Originally from Cook's Illustrated, I've lightened this recipe a bit by reducing the fat content. But it's still real comfort food! Like many mashed potato recipes, this freezes well.

    Recipe #435026

    Like many gardeners, I am overwhelmed with zucchini in the summer. I wanted a different way to serve them, that didn't use a lot of cheese to build flavor. You could make this using different pasta shapes, but if you do I suggest cutting the zucchini to similar size and shape. For example, if making with little shells, cut the zucchini is small dice. Portions based on serving as a side dish, but could also be a vegan main dish - in which case, serves 2. Feel free to serve with grated parmesan if you like, but we like it just fine without.

    Recipe #434757

    I combined a number of my favorite things to come up with this tasty sandwich. This is a great use for leftover chicken. Makes a great summer supper, or hearty lunch.

    Recipe #434105

    From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.

    Recipe #418226

    I've been making this recipe, from Southern Living, for years. Although there are already several recipes for Noodles Romanoff posted here on 'Zaar, this one includes olives, which provide a nice kick not present in other recipes. Make 6 side servings, or 4 main servings.

    Recipe #413764

    A delicious way to use leftover chicken, with sauteed mushrooms and onion, melted cheese, and avocado. Accented with pesto spread, on a crusty roll. Vary ingredient quantities to suit what you have, and what you like. Makes a light supper or hearty lunch when accompanied with soup or salad. Recipe is for a single sandwich, but can easily be multiplied.

    Recipe #410010

    From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)

    Recipe #407000

    From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed.

    Recipe #398515

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