A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth.
Quinoa is combined with yellow bell pepper, diced red onion, and fresh mint in this colorful salad.
This recipe is so easy and so good. My grandma used to make it for us.
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
This curry is full of veggies: sweet potato, eggplant, spinach, zucchini, red and green bell peppers, carrots, and onion. It’s mixed with blanched almonds, chickpeas, raisins, and spices. Serve with brown rice or couscous.
This is an old French Canadian recipe I have been making for years. Even people who don’t like turnip will like this, since the addition of the other vegetables blend in and hide the normally strong turnip taste. Depending on your taste, you can experiment with the relative amounts of the vegetables, eg: increase the onion or potatoes, decrease the turnip.