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Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Another option: Pass some plain yogurt at the table to stir into each serving for a touch of tang.
www.allrecipes.com
These Flemish fries are cooked twice and served with a rich Belgian Andalouse sauce made with mayonnaise, peppers, lemon, and tomato.
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Use ground turkey for a leaner sloppy joe. Use onion, bell pepper, tomato, lemon juice, and fresh parsley for a tastier sloppy joe.
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Cauliflower rice forms a low-carb crust in this creamy, cheesy breakfast pie topped with eggs, sour cream, vegetables, and Cheddar cheese.
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Make meringues into festive, mini wreaths.
www.allrecipes.com
Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.
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Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.
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Let me first say that nothing about this recipe is healthy. This mixture came about over a year of weekly cook outs while stationed in Korea. These potatoes are total 'man-food' and perfect for football games! They must be cooked over a grill, oven roasting just doesn't turn out the same.
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Hearty and spicy, this chili is made with hot Italian sausage, ground beef, and pinto beans.
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This dish of oysters marinated in olive oil, lemon juice, tomatoes, soy sauce and sugar, makes for a great appetizer. This dish is also great with raw shrimp, scallops, or fish.
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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.
www.chowhound.com
Another popular ban chan dish from my Korean Restaurant days.