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    24 Recipes

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    One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

    Recipe #442053

    A versatile dish with a lima bean and corn base, legends rooting from the original Thanksgiving feast, and traditions from the South and New England regions. Add chicken, pork, sausage, ground beef, or shrimp for an omnivorous meal. Replace lima beans with edamame (soy beans), black beans, or green beans. Use red, yellow, or orange bell pepper. Add a twist with mushrooms, squash, potatoes, or asparagus. Replace rice vinegar with apple-cider or balsamic vinegar. Replace basil with mint, sage, oregano, creole seasoning, or cayenne pepper. Did I mention this dish is versatile?

    Recipe #342014

    Greens with seasonal apples, walnuts, and goat cheese. Thanksgiving 2008.

    Recipe #340776

    Grilling these portobellos give them a smoky flavor. Serve them with whole-wheat couscous or a piece of grilled bread and a mixed green salad for a quick and easy meal.

    Recipe #177785

    Pantry ingredients and basic spices transform a block of tofu into a simple meal.

    Recipe #177754

    Pan-fried patties with easy-to-make bean-and-salsa. Instant brown rice only take 10 minutes (included in cooking time). Suggested garnish: sour cream and scallions. To make fresh bread crumbs, trim crusts from firm sandwich. Tear into pieces and process in food processor until coarse crumbs form. One slice = 1/3 cup of crumbs. (Eating Well. April/May 2005)

    Recipe #176985

    Colorful dessert for the family or an indoor potluck.

    Recipe #175132

    This popular potluck classic is lighter with a yogurt-based dressing. The original recipe called for 1/4 cup yogurt, 1/4 cup reduced-fat mayo, and 2 tsp sugar. But, I replaced it with 1/2 cup yogurt and 1 tsp Splenda. I had to make sure the waterchestnuts aren't dripping wet, otherwise the dressing will be watery. (Eating Well, Winter 2004)

    Recipe #136495

    Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. (Option: add 2 cups of chicken) Suggestion: Serve with Flank Steak with Coffee-Peppercorn Marinade... Note: I used the couscous (from a box with seasoning) that was in my pantry instead. (It only needed to be covered for 5 min.) Next, the bulk quinoa I still have. Then I'll get some bulgur. This recipe takes a while and looks long only because there's so much to grill, but it's easy! (Just chop and grill veggies. Repeat. Boil water, add grains, and cover.) I also added yellow bell peppers.

    Recipe #134184

    The heat concentrates the flavors and caramelizes the natural sugars. A touch of olive oil gives a crispy, delicious finish. (Eating Well, Winter 2004) This is an easy and yummy alternative to steaming. Something about the oil and salt combination that makes this so good.

    Recipe #132757

    Tangy, mildly spicy and tender. Eating Well (June/July 2005). Makes good tacos with Mexican Coleslaw or Mango-Radish Salsa.

    Recipe #131865

    A yummy summertime dish. For a fun, tropical twist, try macadamia nuts instead of pecans. The original recipe called for 1/4 cup sugar, but I reduced to 2 Tbs. I haven't tried it with rum yet.

    Recipe #129153

    So easy and refreshing that I don't buy salsa in a jar anymore. Top poached eggs, steamed veggie, or meat. Mix into scrambled eggs. Serve with baked tortilla chips or in tacos.

    Recipe #129148

    A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)

    Recipe #126799

    Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)

    Recipe #126797

    Sweet, tart and cruncy salsa on the side or in a taco. (Eating Well, June/July 2005)

    Recipe #126515

    Sauce for dumpling. Marinade for chicken, pork, beef, or tofu. Dressing for Asian noodles. (Eating Well, Spring 2003)

    Recipe #126514

    A refreshing low-calorie wrap with flavorful filling of tofu, veggies, fruit, and nuts. This recipe refers to the Chile-Garlic Dipping Sauce recipte. Recommend using a chopper. (Eating Well, Spring 2003)

    Recipe #126513

    Dressing for cold noodles. Dipping Sauce. Sauce for fish.

    Recipe #126512

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