Such a cool idea! Great on top of tomato soup, or any soup! Sprinkle over salads, pair with fresh tomatoes, have fun! Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, and published...
Author: Sharon123
Make and share this Creamy Blue Cheese Polenta recipe from Food.com.
Author: me alex
Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the...
Author: Bren
I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be...
Author: Cheryl Locke
Make and share this Spinach Pumpernickel Dip recipe from Food.com.
Author: Dreamer in Ontario
From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta...
Author: emcmonnies
Make and share this Ultimate Power Bar recipe from Food.com.
Author: kelli.kasperek
This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can...
Author: barbara
Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.
Author: KelBel
I came up with this to make for my Veal Osso Bucco recipe # 54107. This is so creamy smooth real comfort food! It's got a slight warming kick from the chipotle sauce. Polenta was known as a meal for the...
Author: Rita1652
This red cabbage recipe is a tangy addition to meals, and it's quite easy to prepare. Note that the flavor deepens and improves if you prepare the dish a day ahead, refrigerate it, and then reheat it on...
Author: Millereg
Make and share this Slow-Cooker Beef Mushroom Barley Soup recipe from Food.com.
Author: JackieOhNo
These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.
Author: Barb G.
Make and share this No-bake Caramel Popcorn recipe from Food.com.
Author: Tina Bachmann
A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together.
Author: danilynn
A great side dish. Serve instead of potatoes at your next barbecue. This recipe is from Seasoned with Sun Cookbook published by the Junior League of El Paso, TX.
Author: PaulaG
Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.
Author: Mac Rogers
If you want to try something a bit different, this is it! Don't worry if you think the portions look small; pearl-barley is very filling and the mushrooms are full of flavour. In other words, a little...
Author: Mrs B
Make and share this Crispy Crunchy Sweetcorn Fritters recipe from Food.com.
Author: Mirj2338
I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It...
Author: Chef Joey Z.
Delicious! The quinoa really absorbs all the spices in this recipe and the chickpeas are a welcome addition. Feel free to use different beans if you want! This recipe came from Veganomicon.
Author: PDX Meems
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier. This...
Author: Anna Stockwell
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Author: Shawna
Slimmed down sauce with reduced-fat milk and frozen pearl onions. Convenient because the pearl onions are already peeled, they develop a deep richness when they caramelize that's world's apart from past...
Author: internetnut
A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.
Author: Debbwl
This dish should be prepared several days ahead of of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so. Very high in vitamins.
Author: Olha7397
A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times...
Author: blucoat
This is a Lebanese salad (my version of tabbouleh) that we like served with everything!
Author: KITKATY
An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.
Author: jodster52
This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying...
Author: Sackville
This is a wonderful couscous that can stand alone or will compliment a Middle Eastern inspired main dish. You can use less oil if you prefer. UPDATE: Based on some of the reviews I have increased the stock...
Author: Deantini
This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal.
Author: Stef
Hearty, stick-to-the-ribs cabbage casserole. This goes great with pork chops or ham, although I could make a meal of just this alone. Whenever I make cornbread, I usually double the recipe so I have enough...
Author: Manda
This is a wonderful casserole to serve at your next barbeque! The really big problem is to keep sticky hands out of the fritters as they cool! This takes some time to make, but the compliments to the chief...
Author: Shepardess
This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.
Author: Julie
Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.
Author: Anonymous
The orange vinaigrette adds just the right pop to the glorious fall flavors of butternut squash, red wheat berries, and cranberries.
Author: PalouseBrand
These Cheesy Quinoa and Broccoli Patties are delicious; crispy on the outside and soft and chewy on the inside! You can add in your favorite veggies, change up the cheese to taste, whatever suits your...
Author: Sharon123
This is a very thick chili. The bulgur almost takes on the colour, form/texture of ground meat. Excellent with fresh bread and a garden salad or as a meal itself. Freezes/reheats well. From Meal Lean i...
Author: LUv 2 BaKE
Appetizer or side dish, cheese and jalapenos add a twist to these bite-size pancakes made from a mix.
Author: papergoddess
This side dish is super easy to make yet seems sophisticated. I created this recipe in an attempt to duplicate a delicious couscous Whole Foods had in their prepared foods section. I used a Food Network...
Author: thesinglebite
If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients...
Author: Laura Violet
This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for...
Author: jjane123
These vegan and gluten-free cupcakes remind me of that old song lyric, "Make new friends, but keep the old." I've got my old friend cake and my new pal chia pudding. I like them both, and I thought it...
Author: Jessica Murnane
This is a colorful and wonderfully zippy chicken and spelt salad with a spicy soy sauce dressing.
Author: Always Cooking Up Something