Rub cucumbers with 1 tablespoon of the salt and wash. Slice in 1/8-inch diagonal pieces. Place in bowl, add cabbage and remaining salt. Mix. Place ...

Blanch leeks in boiling water; refresh. Cut in half lengthwise; trim green ends to form points. Lay in glass dish; brush with butter. Cover with ...

Bring 3 cups of water to boil in a saute pan. Add carrots. Wait 2 minutes and add snow peas. Boil one minute and remove. Drain. Season vegetables ...

Lentils are a wonderful source of soluble fiber, and while most people are familiar with the common green lentils, many don't know they also come in ...

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ...

Blanch asparagus in boiling water. Drain; reserve blanching liquid for fish aspic. Place asparagus in bowl; add remaining ingredients except oil. ...

Combine all ingredients in bowl. Cover; refrigerate for 4 to 5 hours. Adjust ...

Place all ingredients in bowl; combine. Cover; refrigerate for 2 to 3 ...

Heat oil in 10-inch skillet over medium heat until hot. Add garlic and yams. Cover and cook about 5 minutes or until yams are crisp-tender. Stir in ...

A hearty fall side dish, especially nice with pork, this recipe can also be served at brunch, topped with nonfat plain or vanilla yogurt. If you ...