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If you are looking for a snack for Halloween that is not candy, try making these fun ghost PB&J sandwiches for your kids in the afternoon.
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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Recipe for Barbecued Chicken Breasts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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Who needs cheese? This vegan eggplant lasagna recipe delivers a rich-tasting panful of pasta, tomato sauce, roasted garlic, and pureed beans.
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Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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This vegetarian Mexican sandwich recipe has tofu marinated in Mexican hot sauce and grilled, Cotija cheese, smashed black beans, and pickled jalapeños.
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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No smoker or dehydrator is required here. Thinly sliced sirloin or London broil steak is mixed with liquid smoke and seasonings, then baked at low temperature for 8 hours.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.