Fall vegetables recipes costing more than $3 per serving

Marinated Asparagus

This versatile recipe made with fresh asparagus can be made year around. Serve it cold or warm as side with any meal. My favorite way to serve…

Vegetable Sizzlers

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more…

Chow-Chow Relish

Fall's green tomatoes are a perfect base for a batch of chow-chow. This pickled relish or condiment is lip-smacking good on hotdogs, hamburgers,…

Carrot Cake

I have tried many carrot cakes in my life but this recipe beats them all. You won't be sorry you gave it a try.

Corned Beef and Vegetable Soup

For a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the…

Zucchini Pico de Gallo Salsa or Salad

As delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to…

Craby Celery Sticks with Bacon Bits

Tickle your taste buds with these charming Celery Sticks topped with Bacon Bits! Also known as imitation…

Aztec Couscous

Couscous takes on a Latin flair with black beans, corn, jalapeno, cilantro, and cumin for a tasty vegetarian side dish.

Moroccan Carrot Soup with Lentils

OK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how…

Corn Chowder with Crab

You can choose to leave the crab out if you want

Vegan Simple Pea Soup

This simple pea soup is excellent cooked as well as raw! This can be used as a base for so many more vegetables too! Use your imagination and try…

No Crust Spinach Quiche