by SSDC | Mar 19, 2009 | chiles, corn, entrees, onions, peppers, potatoes, Recipes By Ingredient, sauces, side dishes, The Recipes, tomatoes
2 cups mashed potatoes 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear 1 egg, slightly beaten 1 cup seasoned bread crumbs 1/2 cup canola oil (for frying) In a medium mixing bowl, combine potatoes, corn, egg; mix with spoon. Place bread crumbs in a... by SSDC | Mar 19, 2009 | basil, entrees, onions, peppers, Recipes By Ingredient, The Recipes, tomatoes
2 large bell peppers, sliced in half and emptied out 2 C of cooked grain of your choice (rice, quinoa, couscous, lentils, tempeh, etc.) 1/3 to 1/2 C fresh basil or other herb 1/2 C of diced onion 1 C of chopped tomatoes 1/4 C goat cheese 2 Tbs lemon juice 2 Tbs... by SSDC | Mar 19, 2009 | basil, entrees, garlic, onions, oregano, peppers, Recipes By Ingredient, side dishes, The Recipes, tomatoes
8 banana peppers 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1 (28 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 2 1/2 teaspoons salt, divided 1/2 teaspoon ground... by SSDC | Mar 19, 2009 | basil, chiles, entrees, garlic, onions, peppers, potatoes, Recipes By Ingredient, side dishes, squash - summer, The Recipes, thyme, tomatoes
Serves 6 At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices... by SSDC | Mar 19, 2009 | beans, onions, Recipes By Ingredient, side dishes, The Recipes, tomatoes
Slightly modified from Eastern Mediterranean Cooking by Paula Wolfert Serves 4 1 1/2 pound tender green beans, trimmed and cut up 1/4 cup olive oil (sometimes I use less) 1 cup minced onion Salt to taste 1 teaspoon sugar 1/3 cup tomato sauce or one whole tomato,... by SSDC | Mar 19, 2009 | chiles, entrees, onions, Recipes By Ingredient, side dishes, The Recipes, tomatoes, wild greens
from www.aggie-horticulture.tamu.edu Serves 4 This is a home-type dish that is as simple to prepare as “scrambled eggs with…” but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas. 1 cup purslane 1... by SSDC | Mar 18, 2009 | arugula, Recipes By Ingredient, salad dressings, salads, side dishes, spinach, The Recipes, tomatoes
Serves 4 5 oz. Arugula, cleaned and chilled 1 oz. fresh Spinach 4 tomatoes 1/4 lb. of mozzarella, fresh sliced 1/4 cup of walnut pieces or halves, toasted 1/8 cup olive oil 1/8 cup walnut oil (optional) 1/16 cup balsamic vinegar Arrange the arugula and spinach on a... by SSDC | Mar 18, 2009 | arugula, marinades, onions, Recipes By Ingredient, salad dressings, salads, tomatoes
from Danielle Adams 1 bunch of Arugula 4 Slices or more of Prosciutto – chopped ½ Red Onion Sliced Paper Thin 1 Container of Baby Tomatoes – mixed variety is best For Dressing: 1 Meyer Lemon – you may have to look in the specialty section for this 1 cup... by SSDC | Mar 18, 2009 | basil, cucumbers, eggplant, entrees, garlic, onions, side dishes, soups, The Recipes, tomatoes
from Hallie Harron Serves 4 Tians are traditional rustic provincial casserole dishes that are oven proof and pretty enough to bring right to the table. A regular oval gratin or casserole is also just fine for this. The eggplant technique, given to me by author Mary... by SSDC | Mar 18, 2009 | eggplant, entrees, onions, Recipes By Ingredient, The Recipes, tomatoes
Serves 6 1 1/2 pounds eggplant 1 large tomato, finely chopped 1/3 cup finely chopped scallions 1 1/4 cups plain yogurt 1/4 cup sour cream Coarse salt, to taste 3 Tablespoons vegetable oil 1 Tablespoon grated ginger 1/2 teaspoon, to taste, cayenne pepper 1/3 cup finely...