1 medium onion — chopped 1 medium sweet yellow pepper — chopped 3 garlic cloves — minced 2 tablespoons olive oil 3 cups chicken broth 2 cans black beans — […]
Tuna Patties
1 12-ounce pouch tuna (or the equivalent of canned tuna, well-drained) 24 saltine crackers, crushed 2 eggs, beaten 1/4-1/2 cup milk 2 Tablespoon finely chopped onion 2 Tablespoons chopped parsley […]
Millet with Chard and Carrots
2 tablespoons olive oil 1 medium onion, chopped 2 carrots, chopped 1 clove garlic, minced 1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or […]
Potato Wedges
5 russet potatoes 4 tablespoons butter, melted 2 tablespoons olive oil 2 teaspoons seasoning salt freshly ground black pepper Directions: Preheat oven to 450ºF. Wash each potato well, peel if […]
Cheesy Rice Cakes
from How To Cook Everything Vegetarian by Mark Bittman 2 eggs 1/2 cup milk, half-and-half, or cream, plus more as needed 1 1/2 cups cooked white or brown rice 1/2 […]
White Chocolate-Peppermint Drops
adapted from Better Homes And Gardens Christmas Cookies magazine 4 ounces white chocolate baking squares (I used Baker’s brand) 1/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon baking powder […]
Easy Baked Peach Slices
1 quart frozen sliced peaches 1/4 cup brown sugar, packed 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1 tablespoon cornstarch 3 tablespoons butter, sliced thin Directions: Preheat oven to 350º. […]
Warm Roasted Butternut Squash Salad
Serving Size : 8 1 butternut squash — peeled, seeded and cut into cubes 2 teaspoons olive oil salt and pepper — to taste 1 can black beans — drained […]
Jam Thumbprints
3/4 pound unsalted butter — (3 sticks) at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with […]