My friend's mother from the Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.
'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'
This is a great recipe for a vegetarian pasta dish full of flavor. Colorful green and yellow squash, red onion, and red pepper are tossed with bow tie pasta, olive oil, and herbs.
The Chubby Vegetarian featured this recipe with homemade polenta. I've adapted the recipe to include items that I already had on hand including the polenta
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.
Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Here's a simple maple-flavored roast that will feed a crowd. It takes only 15 minutes to prepare, then slow roasts in the oven until it is fall-apart tender!
Slow cooked shredded ham in a brown sugar and mustard sauce. This is the sort of thing you prepare a day or so in advance so that when you serve it you don't really have to do much of anything at all. Great for times when people will be in and out, eating irregularly all day.
