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    41 Recipes

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    Tasty, healthy and easy throw together meal that the whole family can eat. Serve with brown rice or another grain.

    Recipe #506046

    I was inspired for this by a caprese salad like pie but wanted to challenge myself to make do without cheese. I came out with something more amazing than I'd imagined a tomato pie could be. Bonuses are it is healthy and easy.

    Recipe #504653

    I found this while Christmas shopping, and really wanted to try it. I love Buddy Valastro's show and trust his true Italian heritage to whip up an amazing lasagna. I'll be trying this recipe soon!

    Recipe #468239

    This is my standard potato salad now because so many people have complimented it. Switch out the non-fat yogurt or mayo depending on your health/taste preferences. I really really like the combo. A bit lighter, but have the tang from the yogurt and richness of the mayo.

    Recipe #457563

    I would definitely substitute key lime juice if I had it, but this recipe was the best I could get without finding good key lime juice. Came out awesome.

    Recipe #451386

    So this is my variation of spinach pie. I use a deep dish pie crust, so the filling may be more than will fit in a standard pie pan. If you're using a smaller one omit the additional squash or zucchini. This is hearty, but not really heavy.

    Recipe #439126

    This was a throw together recipe that turned out amazingly. It's a good vegetarian lunch, vegan if you omit the cheese, or a great side dish. I loved the extra sharp white cheddar we had with this, but it is also great omitted or would be good with vegan cheese. Other beans and grains can be substituted based on what you have, but I loved this combo.

    Recipe #439122

    This is a variation of one I found on SparkRecipes. I'm growing hot banana peppers in our garden, and this looks like a fun way to do them. I've altered the recipe to suit my tastes.

    Recipe #432253

    In the back corner of our garden I decided to throw some grocery store spaghetti squash seeds to see if they would grow.. Man did they. Now we have more than I know what to do with, so friends get a lot. This is one of the really good recipes I've made out of it. Instead of broccolini, I actually used the baby broccoli florets we got after the main broccoli heads were harvested from our broccoli plants. They aren't as bitter as broccolini, but I'm sure both are good. Swiss chard and collards are also good additions, but when I made this, I was sick of those :) If you'd like to add greens, just add when you add the beans.

    Recipe #432249

    This recipe is one of my go to recipes for entertaining. I vary how I make it. This is the cross-over version, and my favorite. All dairy or all vegan cheese variations are easy to do. This uses raw lasagna noodles and may give you some extra ricotta mix or noodles. If there are left over fixings I make little lasagna rolls or a second mini version that is vegan or meaty depending on the crowd.

    Recipe #429131

    I've been growing swiss chard lately, and it is abundant. I've been going through a bunch of recipes with it, and just love the stuff. This is a modification of my other swiss chard and salmon recipe, using canned salmon. if you're a vegetarian, by all means omit the salmon. It is still delicious. If you are a vegetarian this is a pretty cheap meal. It can of course be dressed up with fresh salmon for guests too.

    Recipe #427918

    I've been making this pie for years. I started making a kicked up version with homemade custard and crust, but if you want a quick version, this is the one to go with. It is still really delicious

    Recipe #426589

    I made two pies with this recipe, and umm... they were amazing! I brought one to work and everyone was happy. The other was almost completely devoured after we made it. The recipe is a joint effort with my friend that is a crust expert to take my quick and easy strawberry rhubarb custard pie to the next level. I'll post the other recipe as well

    Recipe #425850

    This is a simple comfort meal that is too tasty for me to think about how healthy this is. My little toddler loves this dish too, though he picks around the fennel.

    Recipe #417925

    This yummy recipe came from my love of asparagus (especially when they're cheap and in season in early spring!), and some potatoes reaching their last mile. Asparagus is really cheap in SoCal starting in March, so this whole dish probably cost less than $10 to make. Add a sandwich and/or salad and it's a great health dinner. This is the best soup I've made... maybe had... so far. It's much easier with a stick blender, but any blender will do.

    Recipe #417917

    I've had a few rounds of making borscht, but I really like yellow beets, which we often get at the farmer's markets here, and I don't always like cabbage in it. In this version I take advantage of the lovely tasty beet greens that I used to just toss. I like to top with greek yogurt, and this dish is insanely light with fat free yogurt without loosing anything. ... highly recommended.

    Recipe #410425

    This recipe was inspired by some traditional cabbage roll recipes, but made in as few steps as I could manage with a toddler running around. Most of the cooking is passive. I used a chicken fontina and spinach sausage, but I'm sure others like a spicy beef sausage would also be great.

    Recipe #410422

    My recent trips to the farmers markets on the weekend have resulted in some delicious and creative recipes.. Now I said creative, not awesome... Some have not been top notch, but this recipe is a keeper. I'm saving it so i remember how I made it. It's really hearty for a vegan dish. Sooooo Yummy, and even my one year old loved it.

    Recipe #397142

    Whipped this one up randomly one night and it turned out great. Over did the heat a bit with the pepper flake, but even so it was quite good. I left the extra heat in the recipe, but feel free to halve or more if you don't like too much heat.

    Recipe #397126

    This is a vegan variation of my recipe: Recipe #295437 Southern Bourbon Peach Cobbler. This tastes slightly different because I use coconut, but very tasty, and you wouldn't think it was vegan if someone hadn't told you. I've found nectarines are very nice (and inexpensive) in my area during the summer, but any fruit or combination could be used. Some possibilities include: peaches, nectarines, strawberries, blackberries, cherries, raspberries, plums, blueberries, mango, apricots, rhubarb, and other berries and stone fruit. The recipe would have to be varied if you wanted to use a less juicy fruit like apples or an acidic fruit like pineapple.

    Recipe #377260

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