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    72 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.

    Recipe #27815

    This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event, as in this recipe which makes for a dramatic presentation for eggs.

    Recipe #28237

    Easy baked fish.

    Recipe #28370

    This is a great baked salmon recipe for beginners!

    Recipe #28199

    Excellent baked salmon.

    Recipe #28070

    Recipe #28661

    Recipe #24926

    This recipe for the best ever bacon, raisin and broccoli salad is slightly altered from one posted by Martha Carey in a site from Panama, "La Cocina Paraiso" (The Paradise Kitchen). It's a healthy dish, full of vitamins and antioxidants. I won't try to persuade you that it's better than ice cream, but given the choice, I might choose this scrumptious salad.

    Recipe #25315

    Recipe #32942

    Another good healthy soup.

    Recipe #27337

    Prepared polenta is easy quick and healthy.

    Recipe #24932

    From Holly on allrecipes.com.

    Recipe #32267

    Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.

    Recipe #29065

    The verde part of the soup comes from the green vegetables in it - asparagus, peas and green onions.

    Recipe #24927

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