Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

2 eggplants
5 cloves garlic
2 tbsp. lemon juice
1 tsp. onion powder
1/4 tsp. cumin
1/2 tsp. dried parsley
1 3/8 cups water
2 1/2 tbsp. margarine
2 tbsp. honey
1 3/4 tsp. salt
3 3/4 cups whole wheat flour
2/3 cup quick oats
2 1/4 tsp. yeast
1 can (15 oz.) diced tomatoes
1 medium zucchini, halved and thinly sliced
1 can (15 oz.) garbanzo beans, drained and rinsed
1/2 cup kalamata olives, sliced lengthwise
1/4 cup parsley, chopped
2 tbsp. balsamic vinaigrette
2 tbsp. lemon juice
2 cups vegetable stock
1 cup rice
1 cup snow peas, halved
1 cup bell pepper, diced
3-4 ribs celery, sliced
4 green onions, sliced
8 oz. can water chestnuts, drained
11 oz. can mandarin oranges, drained
8 oz. can crushed pineapple, drained
2 tsp. orange juice concentrate
2 tsp. honey
1 tsp. "soy" sauce
2 tsp. olive oil
1/2 tsp. lemon juice
1/2 tsp. garlic, minced
1/4 tsp. fresh ginger, minced
1 lb. thick asparagus
6 tbsp. margarine
juice from 1 lemon
3 tbsp. parsley, chopped
1 lb. asparagus, ends trimmed
1 tbsp. olive oil
salt and pepper
3 tbsp. cider vinegar
2 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. caraway seeds
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
4 cups cabbage, shredded
1 cup carrots, shredded
2 green onions, sliced
1 lb. geminili pasta (or other short pasta), cooked al dente
8 oz. vinagrette dressing
10 oz. frozen peas, thawed
1 cup bell pepper
1 can (6 oz.) black olives, drained and sliced
1 can (15 oz.) chickpeas, drained and rinsed
1/2 tbsp. onion powder
salt to taste
4 slices bacon
2 lbs. fresh green beans, trimmed
salt and pepper to taste
1 head of cauliflower
1 cup bread crumbs
4 tbsp. margarine
2 tsp. italian seasoning
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