Last-Minute Bean and Corn Salad Recipe

Bobbie says:

Have you ever been almost, but not quite, ready to serve dinner when a giant light bulb goes on over your head (so brightly that everyone in the room gets an instant tan) because you suddenly realized that all you actually have prepared for dinner is grilled chicken and potatoes?

Oven-Roasted Brussels Sprouts

Bran says:

I thought I hated brussels sprouts.
I think a lot of us have felt that way.

After all, to many people, the boiled things that get served up to us as children, sodden and vaguely buttered, are not exactly the most appetising of vegetables.

Collard Greens, Vegetarian Style

Heather says:

These collards have a kick! They are peppery and wonderful, something I never thought would be possible without sausage or bacon, but as of last night I know it can be done. This recipe is adapted from the Lee Bros.

Lentil Casserole

Heather says:

This lentil casserole recipe is light on the budget, simple, and filling.

lentilcasserole.jpg

  • 2 cups dried lentils
  • 4 cups water
  • 1TBSP extra virgin olive oil
  •  1 onion – diced
  • 2 cloves garlic – minced or pressed
  • 2 celery ribs chopped
  • 2 carrots – chopped
  • 1 red bell pepper (optional)
  • 1 green bell pepper (or two if the red is omitted)
  • 1 tsp basil
  • 1/4 cup soy sauce
  • 2 cups rolled oats
  • 2 tsp vinegar

In a lidded sauce pan heat the lentils and water over medium heat for ten minutes, then reduce to low, cover, and simmer for 20 – 25 minutes.