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Roasted Baby Eggplants Stuffed with Goat Cheese
by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Almond-Pear Galette
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Mediterranean Veggie Sandwich
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Chorizo and Mixed Bean Soup
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
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Recipe
Recipe Description
Crisp, crunchy, the combined flavors just pop! Great with barbeque!
Preparation Instructions
Drain cans of vegetables and chop the fresh ones. Mix all of the veggies in a large bowl.
Mix marinade ingredients and pour over the vegetables. Cover and refrigerate. Chill for 24 hours and drain before serving.
Ingredients
- 1 can LeSeur Peas (15 Ounce Can)
- 1 can White Shoepeg Corn (11 Ounce Can)
- 1 can Water Chestnuts, Sliced (5 Ounce Can) Chopped
- 1 can Mushrooms, Sliced (6 Ounce Can) Chopped
- 1 jar Pimientos (2 Ounce Jar)
- 1 whole Medium Onion, Chopped
- 1 whole Green Pepper, Seeded And Chopped
- 1 stalk Celery, Chopped
- _____
- MARINADE:
- 1 cup Water
- 1 cup Sugar
- ½ cups Oil
- ½ cups White Vinegar
- Salt To Taste
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