Appetizers / Soups / Salads Recipes (Most Popular)
Thanks to Planet Organic Markets for this wonderful recipe! This salad is loaded with crunch. The combination of kale, carrots, cabbage and seeds makes a salad that is audibly delicious. Kale is extremely good for you, but make sure you chop it finely.
This is one of my favorite recipes. It is so easy. When you have a few cans of beans and broth and not enough pasta to make a meal for everyone this is the perfect solution. You get fiber and taste! I do suggest using the low sodium varieties of the beans and broth to keep your sodium in check if that is a concern of yours.
As delicious as it is nutritious, this quick and easy hearty low-fat vegetable soup hits the spot in cold fall and winter months!
http://easteuropeanfood.about.com/od/veget
ables/r/ajvar.htm
Ajvar is a Croatian / Serbian roasted eggplant-sweet-pepper mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavor is a great match for grilled or roasted meats, especially lamb.
You can vary this recipe by adding chopped hot red chiles and onion, and substituting red wine or red wine vinegar for the lemon juice. Bulgarian kiopoolu is similar but it uses green peppers instead of red and tomatoes are added.
Amazing combination of flavors. From Isa Chandra's "Appetite for Reduction."
Prepare your ingredients the night before and let your beans soak all night. In the morning put it all in the slow cooker and supper is ready when you get home.
Don't let the name scare you. This is one of my husband's favourite foods of all, and it's chock full of vegetables, too!
This is an awesome appetizer recipe. Everyone loves it! I'm sure you will too!
I like to mix it up ahead of time and put it in the fridge. I also cut up the pita bread before I put the mixture on it. It's prettier for appetizers when it's drop by spoonfuls onto the bread. More tedious, but prettier.
I remember Mom & my Grandma's making this attractive recipe. Probably a Purdue Extension Club recipe. I omitted the salt. I wasn't allowed to help make it until I was old enough to use a knife - probably when I was in college. Some prefer to add vinegar or an Italian salad dressing. We just ate as is. Good for carry-in picnics, etc. If you have access to tomatoes of a variety of colors, it is pretty.