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  • Spokane Pea Salad-PIC

    Spokane Pea Salad


    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


    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


    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


    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!

  • Tzatziki Fit For a God-PIC

    Tzatziki Fit For a God


    Peel, chop and seed the English cucumber. Salt them and place in a strainer with a bowl underneath to allow liquid to drain for at least one hour.

    Add all ingredients together in a medium bowl and stir until well combined. Serve chilled with fresh vegetables.

    Also makes a great spread on a pita sandwich.

  • Spinach Roll-Ups-PIC

    Spinach Roll-Ups


    In a bowl, mix the first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter and top with 2 more phyllo sheets, lightly brushing each layer with butter. Repeat process to make a total of 5 seperate phyllo stacks.

  • Guacamole-PIC



    In a bowl or molcajete, combine avocados, tomato, onion, cilantro and jalapeño. Use pestle or a fork to smash and combine.

    Season with salt and lemon juice a little at a time, tasting after each addition until desired flavor is reached.

    Tip: Leave a pit from an avocado in the bowl to keep Guacamole from browning.