August 22, 2018
Side Dishes, Vegetables, Gluten-Free,
Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs more
Add toRecipe Book
Add toShopping List
"We enjoyed this as a salad for dinner and the next day added a small can of tuna to the leftover salad for lunch and enjoyed it again!"
Trim the ends of the squash. With a vegetable peeler, peel the vegetables into long wide strips, discarding the center (where seeds are) and place in a serving dish along with the oregano.
In a small cup or bowl whisk the olive oil, lemon juice and lemon zest and add to vegetables and toss and season with salt and pepper, if desired.
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Remember when you fell in love with your favorite reseraunt food or drink item? Well,...
Recipe Stories / Blog
For those who like Japanese food, this is just like your California roll. Just,...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
Parmesan in meatballs? One word: brilliant. You know when you’ve been eating...