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Vegetables

  • Spokane Pea Salad-PIC

    Spokane Pea Salad

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    On a cookie sheet lined with paper towels add peas. Roll peas around so they will shed any additional water they may be holding.
    In large bowl stir together the sour cream, mayonnaise, pepper, kosher salt and garlic powder. Add the Water Chestnuts, carrot, onion, diced peas, bacon and peas. Gently fold together.

  • Stuffed Sweet Peppers-PIC

    Stuffed Sweet Peppers

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    Preheat oven to 350 degrees.
    Slice peppers in half, lengthwise. Use a spoon to scoop out seeds.
    Mix together cream cheese, cheeses, lime, cilantro and garlic salt.
    Spoon the mixture into peppers halves.
    Place on cookie sheet and bake for 20 minutes.

  • Aunt Stacey's Cucumber Salad-PIC

    Aunt Stacey's Cucumber Salad

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    In a medium bowl, add all the prepared cucumber slices.

    In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.

    Refrigerate at least 1 hour prior to serving. Best served day of preparation.

  • Durst Tomato Bruschetta Melts-PIC

    Durst Tomato Bruschetta Melts

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    Made with Durst Organic Growers' sweet variety cherry tomatoes, this recipe will be gone before the platter touches the table!
    Learn more about what makes Durst so amazing on the Flavor Trail!