Cuisine: Vegetarian

Cauliflower, Broccoli and Chickpea Curry

When I lived in New York in the '80s, I used to make a version of this Cauliflower, Broccoli, and Chickpea Curry. Mainly because I LOVE Indian food and it is very cheap to make. Sometimes I would make it with chicken.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Pan-Fried Zucchini with Vinegar and Chili Pepper

This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Cheddar Cheese Coins

These Cheddar Cheese Coins are really addictive and great to serve with drinks. They are made in a food processor and rolled into logs, which can be stored in the fridge or freezer to slice a bake later.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins

General Tso’s Cauliflower

This General Tso's Cauliflower is a lightened-up version of this classic takeout. It's every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike
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By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Balsamic Brussels Sprouts in a Slow Cooker

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 6 Servings

Toasted Ravioli with Marinara Sauce

This Toasted Ravioli with Marinara Sauce was created in St. Louis. The ravioli is breaded, fried and served with marinara sauce. It makes a great hors-d'oeuvre for any party.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 - 6 Servings

Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze

Hasselback is usually associated with potatoes, but you can do it to many vegetables. It's nothing more than whole vegetables cut in such a way as to resemble a fan or accordion when roasted. The outside becomes crisp and brown while the inside is soft and creamy. Hasselback Butternut Squash with Balsamic Maple Rosemary Glaze works really well using this method. It makes a beautiful side dish.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: 8 Servings

North Wood’s Inn Cabbage Slaw

This North Wood’s Inn Cabbage Slaw is from a small, local Southern California restaurant chain called North Wood's Inn. This cabbage slaw is one of their most popular items on the menu. This is my version of the slaw.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 6 Servings

Artichoke Dip with Pimentos & Chiles

I love any kind of artichoke dip. I usually make this basic recipe, but I found this recipe that incorporates pimentos and green chiles. It's really good.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 30 mins

Mexican Potatoes

These simple Mexican Potatoes are a great addition to your taco night. They are delicious and flavorful make a nice change from our usual Spanish rice.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4 Servings