Cavatelli & Broccoli Submitted by Sandi Juliano This is a pretty standard Italian dish, with the option to go dairy free. Ingredients: 1 package frozen Cavatelli pasta (check for serving size) Fresh broccoli, rinsed, trimmed to florets 2 med clove garlic, chopped fine 1 cup Favorite vegetable stock or vegetable bouillon Salt pepper Olive oil...Read More

Vegetarian Stir-Fry Submitted by Jennifer Barket Stir-Fry meals are easily customizable to make good use of last night’s leftovers. Slight variations in spices can take you from a more Asian inspired dish to curry or middle eastern. Ingredients: Leftover rice (white, wild rice, your preference) Fresh vegetables Green onion Sesame oil Soy sauce Salt pepper...Read More

Taco Soup w/ Quinoa Submitted by Matt Jones Ingredients: 2 lbs ground sirloin or venison, browned and drained OR 2 cups cooked & drained Quinoa 1 package taco seasoning 2 pkgs ranch dressing mix 1 can pinto beans 1 can navy beans 1 can black beans, rinsed 1 small can corn, drained 2 cans rotel tomatoes...Read More

Oven Toasted Ceci Submitted by Sandi J Ceci, also known as garbanzo or chickpeas, are a versatile and delicious bean. The key ingredient for falafel, they can also be used to jazz up your salads in place of traditional croutons, or just serve as a tasty snack. Ingredients: 1 can chickpeas, rinsed & drained 2...Read More

Cuban Black Beans Submitted by Ryan J Black beans are a staple food in Cuban cuisine. Traditionally, the dried beans are soaked overnight and cooked for a couple of hours. This recipe recreates the beans my grandmother made for me as a child, in a fraction of the time. My grandmother, who came to the...Read More

Armenian Potato Salad Submitted by Sandi J. This homemade recipe was an attempt to recreate a delicious dish from Seta’s Cafe in Belmont, MA. The salad is fragrant from the lemon and packed with flavor. Add some red pepper flakes for a little heat. Ingredients:  5lb Potatoes, Yukon gold or new medium red onion, diced...Read More