Use Fall Vegetables - KXNet - Bismarck/Minot/Williston/Dickinson

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Easy carrot & chayote squash soup
Easy carrot & chayote squash soup
Serves 4 - 1 chayote squash, cut into ½-inch cubes and brushed lightly with olive oil* - 1 16-oz. package of frozen carrot coins - 1 teaspoon (2 cloves) garlic, minced - 1 16-oz. can low-sodium
Potatoes and eggplant curry
Potatoes and eggplant curry
Recipe from Hema Karur of New Jersey
Zucchini, red pepper & leek frittata
Zucchini, red pepper & leek frittata
Serves 6 - 3 smallish zucchini, thinly sliced - 1 red pepper, diced - 1 leeks, white part only, sliced - 2 cups egg substitute, divided - ¼ teaspoon black pepper, divided - ½ teaspoon dried thyme,
Italian zucchini squash
Italian zucchini squash
Recipe from Georgene Trewatha of Mo.
Chocolate zucchini cake
Chocolate zucchini cake
Recipe from Matthew Greenleaf of Ky.
Ratatouille
Ratatouille
Recipe from
Marianne Knuts
of Pierre, Louisiana
Squash Casserole
Squash Casserole
Recipe from Hope Gaskill of TX
Chicken and Vegetables with Hoisin Sauce
Chicken and Vegetables with Hoisin Sauce
Recipe from John Tussey Jr.of Mililani, HI

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Use Fall Vegetables - KXNet - Bismarck/Minot/Williston/Dickinson

Use Fall VegetablesMore>>