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Pea and Cauliflower Salad

Submitted by: Jessica
Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews. 

Fresh Dilled Beets

Submitted by: JUMAHA
Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA
Fresh beets are boiled and peeled, then marinated with dill in a sweetened vinaigrette. Great during the summer when you can pick up beets and dill at the farmer's market! 

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Roasted Pesto Beets

Submitted by: t_jones
Home Town: Del Mar, California, USA
Living In: San Diego, California, USA
Red beets are boiled until just tender,then sliced and smothered in pesto before being roasted in the oven. 

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Eggplant and Halloumi Roll-Ups

Submitted by: Krsitin
Home Town: Rochester, New York, USA
Living In: Gainesville, Florida, USA
Baked slices of eggplant filled with a tangy halloumi cheese mixture are a great appetizer or side dish, even for people who normally don't enjoy eggplant. 

Photo of: Roasted Garlic Lemon Broccoli

Roasted Garlic Lemon Broccoli

Submitted by: NERDYCHEESECAKE
Home Town: Kennesaw, Georgia, USA
Living In: Atlanta, Georgia, USA
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal. 

Spicy Cabbage Kimchi

Submitted by: GochisosamaDeshita
Home Town: Superior, Montana, USA
Living In: Pecatonica, Illinois, USA
Kimchi, a popular Korean dish, is best described as a spicy, slightly sweet, pickled or fermented cabbage. I spent a year in South Korea and fell in LOVE with Kimchi! My friend Myong was kind enough to share her recipe and technique with me. Some ingredients may not be readily available in your local supermarket. Look for Kimchi (Fish) Sauce and Korean chili powder in Asian markets or online. Use kimchi in stir fries or your favorite Korean dishes. 

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Red Pepper and Fennel Bulb Salad

Submitted by: kathie
Roasted red peppers, fresh fennel bulb, and lettuce greens are tossed with toasted sesame seeds to create this Asian-inspired salad. 

Roasted Beet, Peach and Goat Cheese Salad

Submitted by: Megancake
Home Town: Cornwall, Connecticut, USA
Living In: Los Angeles, California, USA
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it. 

Photo of: Harvey's Moroccan Roast Chicken

Harvey's Moroccan Roast Chicken

Submitted by: MONKEYCAT
Home Town: Roy, Utah, USA
Paprika, fresh mint, lemon and lots of aromatic spices make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal!  

Jacy's Middle-Eastern Fava Bean Stew

Submitted by: XjacyX
A vegetable stew of squash, carrots, bell peppers, fava beans and peas, this recipe is seasoned with the aromatic flavors of Morocco and Lebanon. Serve with steamed basmati rice, couscous or bulgur. For a vegetarian dish, omit the anchovies. 

Photo of: Merritt's Butternut Squash Gratin

Merritt's Butternut Squash Gratin

Submitted by: Merrittorious
Home Town: Seattle, Washington, USA
Living In: Bainbridge Island, Washington, USA
Slightly sweet golden squash is topped with a savory herbed cheese-breadcrumb topping. It's been my signature dish every Thanksgiving for the last 12 years. It takes a bit of work, but it is so, so worth it. Your guests will ask you for the recipe, so be prepared. 

Gingery Quinoa-Stuffed Acorn Squash

Submitted by: Jeana Malcolm
Home Town: Oak Ridge, Tennessee, USA
Living In: Portland, Oregon, USA
This hearty dish combines quinoa with apples, veggies, and loads of ginger in an acorn squash bowl that is perfect fare for those blustery fall and winter evenings. 

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Lisa's Herbed Eggplant Medley

Submitted by: Lisa
Home Town: Seattle, Washington, USA
Living In: Chicago, Illinois, USA
This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor. 

Italian Roasted Cauliflower

Submitted by: LIZA COOKS
Home Town: Freeport, Maine, USA
This is a really good recipe I came up with while trying to create some tasty low-carb, low-fat meals. This one made my family enjoy eating their veggies for once, and it is so easy! 

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Manx Broth

Submitted by: Saoirse
Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!) 

Photo of: Crispy Turnip 'Fries'

Crispy Turnip 'Fries'

Submitted by: IM COOKIN
My daughters and I are on a low-carb diet and were looking for something to curb our 'French fry' cravings. I've heard that turnips can be made into some great 'fries.' I experimented with it and came up with this. You can add whatever spices you'd like. 

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Newfoundland-Style Pea Soup

Submitted by: Carolyn
Living In: Ottawa, Ontario, Canada
This is a tasty soup of salted meat, yellow peas, and turnips is made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious! 

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Indian-Style Vegetable Rice

Submitted by: Sahana
This is a standard Indian pilaf dish with a slight twist. The combination of colorful vegetables and aromatic spices make this dish very tasty! 

Photo of: Potato Poofies

Potato Poofies

Submitted by: SUMEHRA
These cheese-filled, bite-sized mashed potatoes patties are delicious! 

Loaded Baby Reds

Submitted by: CUTIEPIECOOK
Living In: Hermiston, Oregon, USA
These cheese and bacon loaded mashers went so fast at the last bbq I had I knew I needed to make a double batch the next time and then that went fast at the next one. This is sure to be a hit anywhere! 

 
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