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Ingredients: 2 Cup(s) Dried large lima beans 1 Onion, chopped fine 2 Carrots, chopped fine 1 large Garlic clove, minced 1/2 Cup(s) Extra-virgin olive oil 1/2 Cup(s) Minced red bell pepper 1/2 Cup(s) Minced flat-leafed parsley 2 Tablespoon(s) Fresh lemon juice Directions: In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges. Serves 8 as a first course.
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In a large heavy saucepan heat oil, crumble sausages into small pieces, and saute until it begins to brown. Add garlic and stir well. Add tomato pulp a Spicy bean goulash This simple goulash recipe is from "Vegetarian Cooking," an RD Home Handbook Publication. Drain the beans, cover with plenty of fresh water, bring to a boil, uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for Low fat pasta salad Cook pasta according to package directions. Drain. Rinse with cold water and drain again. For dressing, in a small bowl stir together thawed concentrate, mayonnaise, yogurt and black pepper. Pour dressing over pasta mixture. Add orange sections. Toss ge Arugula salad with manchego, apples and carmelized walnuts Boil bals amic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsami Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes Strawberries need not be confined to dessert, says Denis Pelletier, chef at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is one of the province's lushest strawberry-g Vegetable almond rice Melt margarine in a medium saucepan over medium heat. Add onion and saute until tender. Add broth, lemon juice and garlic powder. Bring toa boil. Stir in rice and vegetables, and return to a boil. Reduce heat to low, cover and simmer for Homemade salad dressing Pulverize garlic and salt in a mortar & pestle. Transfer to a wooden bowl and whisk in the nayonnaise, vinegar, orange juice and mustard. Slowly whisk in the oil (about 2 tablespoons per minute)until creamy. Pour over any leafy mixture, toss lightl Newfoundland potato salad Add cooked peas or other vegetables to mashed potatoes. Add mayonnaise, and chill. Served in mounds. Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend. Season Sunset salad Drain pineapple, reserving both juice and pineapple. Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until gelatin is dissolved; stir in orange juice and Orange fruit salad In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marsh Winter vegetable bake Preheat oven to 350°F. Cook carrots and sprouts in boiling salted water for 10 minutes or until crisp tender. Drain, reserving 1/4 cup of the liquid. Place vegetables and liquid in a casserole. Mix mayonnaise, onion, horseradish, salt Simple vegetable ragout with parsley Soak the dried mushrooms in hot water until they are soft, about 20 to 30 minutes. In a large saucepan, frying pan or wok with a cover, heat the oil and saute the onions over medium heat until they are transparent but still maintain their sh White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean Anne's vegetable dip In a mixing bowl, thoroughly combine first 5 ingredients. Pour into serving bowl, cover and chill until serving time. The flavor improves if this is made ahead of time and gets to sit for awhile. To serve, garnish with chopped parsley. Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt. Bring to a boil; add fish, then cover and turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (Fish cooks as liquid cools; this ext Eggless caesar salad Whisk together lemon juice, garlic and msutard in a large mixing bowl; slowly shisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve. Rice, orange and pecan salad Toss all ingredients together. Serve at room temperature. Spinach salad with onion sprouts, shredded daikon, bean spro Turnip salad Wash turnip then grate it. Wash, peel and grate apples. Slice lemon into 4 pieces. Place grated apples and turnip in plates. Add lemon, sunflowerseed oil, a little vinegar and a pinch of salt. Sprinkle roasted marrow seeds on salad. Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a serving dish. 2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the pine nuts Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; Black bean stew Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish). While the rice is cooking, combine all the rest of the ingredients except the cheese in a Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the White chunk macadamia cookies Cream together the butter and sugar in a large bowl with mixer on high speed. Add the coconut, egg, milk and vanilla and mix well. In another bowl combine the flour, baking soda, and salt. Add the dry mixture to the wet mixture and mix until dough forms. White rice 1. Put equal amounts of rice and water into ricemaker. 2. Cook 3. Serve. Potato salad (prodigy) COVER POTATOES IN PAN with cold water and bring to boil over high heat. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potato Shrimp and white bean salad Toss all ingredients together and marinate overnight. Low calorie seven layer salad 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the sala White lentils Slowly saute or sweat onions and garlic in oil in a partially covered saucepan until very soft but not browned. Add lentils and 4 cups stock and cover and cook slowly for 25 to 30 minutes or until lentils are very soft. Cool slightly and puree in a food p White bean puree Place beans in large pot. Cover with water and soak overnight. Drain beans and transfer to large saucepan. Add 5 cups chicken broth, onion, carrot, celery, smashed garlic, rosemary sprigs, and bay leaf. Bring to boil. Reduce heat to medium-low, partial Vegetable and herb quiche Cook contents of box according to package directions. Preheat oven to 350 F. In a large bowl, beat the eggs and milk and stir in the remaining ingredients. When the rice is done, add it to the egg mixture. Stir. Pour the entire mixture into Greek chicken salad Combine first 5 ingredients in a large bowl. Combine yogurt, mayonnaise, oregano, and garlic in a small bowl. Pour over chicken mixture; toss well. Cover and chill 2 hours. Line each pita half with a lettuce leaf, and fill with 1/2 cup chicken salad. Vegetable sausage ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook for 10 minutes. Remove v White bean bruschetta 1. Preheat the oven to 350 F. 2. Brush each slice of bread on one side with olive oil. 3. Place the slices on a baking sheet and bake in the oven 10-15 minutes or until lightly golden. 4. Combine the beans, oil, vinegar, and garlic in a large bowl, season U.s. senate navy bean soup Soak beans 3-4 hours in a quart of water. Drain. Boil ham hocks in water. Simmer at least 2 hours. Saute onions in lard until transparent, add celery. Add potatoes and 2 cups of water from hocks. Cover and simmer 20 minutes. Add everything together includ Fresh broccoli salad Combine salad ingredients in bowl. Mix dressing ingredients (sugar, mayo and vinegar) and add to broccoli mixture. Taco pasta salad Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, "mediterranean" bean soup In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes. Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley. C Zuni vegetable stew Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boili Smoked sausage italian bean soup 1. In soup kettle or 4-quart saucepan heat oil over medium heat. Add sausage and onion; saute 5 minutes, stirring occasionally. 2. Add tomatoes (with juices), water and bouillon; bring to a boil 3. Add pasta and beans. Reduce heat to low, cover and simm Cannellini bean salad Mince red onion to give 1 tablespoon Peel, seed, and dice 2 medium cucumbers Rinse and drain the cannellini beans from 1 (15-ounce) can Finely diced 1 red bell pepper, finely diced Freshly grind black pepper Whisk together oil, vinegar, onion, and oregano Hot oriental salad Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Add soy