Sugar snap peas used to be a fleeting delight, found only in the summer. With availability of frozen sugar snaps, this can be a year-round ...

Preheat oven to 400 degrees. Blanch the mushroom caps in boiling water for 2 minutes to remove the rough texture. Drain and allow to cool. Divide ...

Place oil in large pan; heat until hot. Add brunoise vegetables and garlic; saute until tender. Add cilantro; season with salt and pepper. Reserve ...

Bake potatoes at 350 degrees for 1 hour, or until thoroughly done. Cut each potato in half vertically. Remove potatoes from skin, being careful not ...

Bring all ingredients to a boil; reduce heat and simmer for 10 minutes or until mixture is of medium ...

Adding tarragon to creamy Tofu Mayonnaise brings a delicately herbed flavor to tender asparagus. The mayonnaise is especially nice on young, spring ...

Steam squash and onion together until tender. Drain. Add butter, egg yolks, crackers, cheese and seasonings to taste. Blend well. Beat egg whites ...

Place all ingredients in bowl; combine. Cover; refrigerate overnight. TO SERVE Place 3 oz. marinated bean salad on plate. Arrange fresh baby ...

Remove stems and wash spinach in cold water. In no more water than remains from rinsing, slowly cook spinach in a saucepan over low heat until ...

Wash and drain spinach. Cut into coarse shreds. Plunge into boiling water and immediately drain. Heat 2 tbsp. butter and olive oil in frying pan. ...