Recipe from Italian Cooking & Living Magazine
Recipe from Rebecca Hammond of Cincinnati, OH
Recipe provided by: Joshua King of Columbia, South Carolina
1 1/4 pound zucchini 1 pound fusilli 1 head of garlic colored bell peppers (red, green, yellow) basil 2 tomatoes thyme marjoram extra-virgin olive oil salt and freshly ground pepper Grana
- 1 pound baby carrots, peeled & washed - 1 1/2 tablespoons olive oil - 1/2 cup chopped scallions - 3 cloves fresh garlic, minced - 1 16-once can garbanzo beans, rinsed & drained - 1/2 teaspoon cumin -
Recipe shared by Vearl Lene Mosier of East Prairie, MO.
Recipe from Ruth of OH
If you want kids to learn to enjoy vegetables, show them!