I bought 5 large stalks of rhubarb, and they turned out to make only 3 cups of chopped rhubarb, which wasn't enough to fill the pie. I added apples and the result was delicious. My recipe follows:
Here is a recipe for healthy muffins that children and adults alike will enjoy receiving in their lunch bags. I like them for an evening snack with herbal tea.
This is a quick and easy side dish that features parsnips. Sweet, tart, and roasted to perfection!
This salad has no added oils or fats other than what is in the yogurt. It has a fresh, crunchy texture and taste.
Want a quick dessert that is not too sweet and perfect for a lovely vegetarian meal? This cake will be just the thing!
This is a refreshing, beautiful salad that may be served as a side or for a main course. Let me know how you like it!
This is a chunky jam that is so much more flavorful than anything you can buy in the store. It will keep in the refrigerator for up to 3 weeks. Use it on yogurt, in sandwiches, and on your morning toast.
This is a perfect accompaniment to a vegetarian Lentil Loaf or a light vegan dinner. Delicious!
This tasty side dish goes very nicely with potatoes and beets. Make this dish a day or two ahead of time. The flavors even get better after refrigerating and reheating it.
The peels on some acorn squashes, especially the organic ones, are tender enough to eat. If your squash has a tough skin, you may remove it before cooking if desired.