One of the things I love about summer is that I can eat like a Queen without much effort. Mid July, our crisper is now overflowing with farmer’s market vegetables, none of which need much fuss or strategic planning in
Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.
Crisp, fresh vegetables in a creamy peanut dressing create a vegan salad that's hearty enough to stand on its own. Add cubed chicken for the carnivores.
What a tasty way to eat your vegetables! These absolutely elegant pastry puffs are filled with zucchini, squash, red pepper and lots of cheese. Give them a try...they taste even better than they look!
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!
The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.
This is a quick and easy recipe to make for your family anytime. Just add some cornbread and you have a meal. This recipe is very versatile, too, as you can use different meats and vegetables. 1 ...
Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
This easy and filling frittata is simple to make when you don't really feel like cooking. A great dish to make with eggs where you can substitute any vegetables
