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Lemon-berry Sauce

This is delicious served over a scoop of ice cream or sorbet.

Source: Our own recipe (Entered by Janice Matthews)
Servings: About 1 cup of sauce
Ingredient keywords: thyme, berries, honey, lemon
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Lemony Glazed Spring Vegetable Saute

A simple combination that’s really good! The bit of sweetness may be just what it takes to entice your reluctant vegetable eater.

Source: The Dole pineapple people were popularizing this in their ads years ago, as a way to hype their newly introduced fresh mushrooms. (Entered by Janice Matthews)
Servings: 4 to 6
Ingredient keywords: broccoli, oil, carrot, mushroom, lemon, butter, honey
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Lentil Salad

Herbs and garlic give this easy-to-make salad* especially good flavor. It’s a hearty salad that can double as a main dish, good at any time of year, and very attractive served over a red (or green) lettuce leaf, with additional oil and vinegar dressing served on the side. *(Even though it looks like a lot of ingredients, the salad can go from start to table in under an hour, and that includes its time in the fridge!)

Vegetarian! Vegan!
Source: "Veganomicon: the Ultimate Vegan Cookbook" by Isa Chandra Moskowitz & Terry Hope Romero (Entered by Janice Matthews)
Servings: 4 hearty servings
Ingredient keywords: broth, thyme, bay, garlic, tarragon, salt, lentils, onion, tomato, radish, carrot, pepper, olive, vinegar, mustard, lemon, garlic, lettuce
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Malabar Spinach with Mushrooms

Greens, mushrooms, garlic and wine have a strong affinity for one another, and this recipe is both quick and delicious. It’s actually even more flavorful if the mushrooms are slightly too mature to eat raw. Malabar spinach is a common green throughout Asia, where it goes by many different names, including Mong Toi. It is very high in iron and needs only the very briefest cooking.

Vegetarian! Vegan!
Source: An interesting blog, http://out ofthe (Entered by Janice Matthews)
Servings: 2-4
Ingredient keywords: Malabar, mushroom, canola, ginger, garlic, wine
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Meringue Cake

A light and refreshing cake filled with fresh fruit.

Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: 9" layer cake, serves 8-12
Ingredient keywords: egg, sugar, flour, butter, milk, pecans, cream, fruit
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Minted Wild Rice Salad

A tasty salad that can be made ahead of time… tastes garden-fresh, and makes a wonderful addition to a summer buffet dinner.

Vegetarian! Vegan!
Source: Based on p. 93, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: 8-10 servings
Ingredient keywords: rice, pepper, onion, mint, raisins, nuts, tomatoes, lemon, olive
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Moonshine Stuffing

Grinding corn every week we think of the other uses for corn… up here in the mountains it is moonshine. Here is homage to this wonderful preservation of organic, heirloom corn

Source: Sylvan Falls Mill (Entered by Mike Johnson)
Servings: stuffs a 12-14 pound bird
Ingredient keywords: corn, onion, garlic, celery, rosemary, sage, salt, pepper
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New Garlic and Semolina Soup

A beautifully smooth, simple soup with multiple variations featuring young garlic. The original recipe calls for chicken broth, but vegetable broth can easily be substituted.

Vegetarian! Vegan!
Source: "The Art of Simple Food" by Alice Waters, pg. 251 (Entered by Geoff Lewis)
Servings: About 2 quarts or 4-6 servings
Ingredient keywords: broth, herbs, semolina, garlic
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Okra with Tomatoes (Mayai Wara Bhinda)

At least one okra hater testifies that this is an eatable okra dish. As an okraphile, I can’t stop eating it. Browning the okra is magical — if you don’t feel like turning the oven on to roast it, this way of cooking it is a good alternative.

Vegetarian! Vegan!
Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
Servings: 3-4
Ingredient keywords: okra, tomato, garlic
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Onion-Eggplant Soup Provencale

This slow-cooker soup was a $50 winner in the Better Homes and Gardens recipes contest back when crockpots were a new idea and $50 was a lot of money! A nutritional bargain, in 97 calories and only 2 gram of fat, it packs 23% of the RDA for vitamin A and 25% of the RDA for vitamin C. Easily made vegan by using “not beef” bouillon in place of the meat-based version. It looks like a lot of ingredients, but they go together quickly. Fix the soup after breakfast, and by dinner time the aroma (and taste) will be mouth-watering!

Vegetarian! Vegan!
Source: Better Homes and Gardens monthly recipe contest (Entered by Janice Matthews)
Servings: 8-10 side-dish servings; 4-6 main dish servings
Ingredient keywords: squash, onion, eggplant, basil, olive, garlic
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