Vegetarian

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.

This is one of the easiest appetizers on the planet.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

You can use celery sticks to dip or a few of the wafer thin crackers. You can even just eat it with a spoon!

There's only one ingredient in this recipe. The success is in the quality and the presentation. Cooking rookies and gourmets in a hurry can't beat this one for ease.

Season to taste. I put a fair amount of pepper on top. My husband loves pepper on top of soup. Garnish with the asparagus tips and serve with a protein.

This dish re-heats just fine in a microwave or oven if you're taking it to work or another event.

These onions are NOT spicy. In fact they are almost sweet and have a little zing at the end. You can kick them up hotter as you add the hot sauce.

This is a great picnic dish or summer grilling party.

You can make these in a large batch and store leftovers in the refrigerator. They reheat well and can travel well too. Eat them hot or cold.

This won’t taste as gooey and rich as the restaurant creamed spinach that is full of cream cheese and Parmesan but it’s really so close that you won’t feel like you are suffering.

When you roast Vidalia onions they bring up a really nice, sweetness. When you are on a diet, traditional onion strings are out of the question; unless they are like these.

A great side dish with any meal.

Roasted green beans are easy to make. Super easy!

This is mild, full of flavor and a huge hit around my house. It would also be wonderful served with a steak or a meaty fish, too.

Although this may sound strange it’s actually super tasty and nice and simple to make.

This is a wonderful side dish, brunch dish or breakfast. It’s also a meatless meal for the vegetarian in your life. Light and fluffy.