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Brussels sprouts are simmered in cream, then finished with a squeeze of fresh lemon in this delicious Thanksgiving side dish.

It doesn't take much to make fresh horseradish. Be careful, because this is hot!

This is a vegetable dish that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.

Chuck roast is slow-cooked with Italian salad dressing mix and pickled peppers until it is tender enough to shred with a fork.

Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty and satisfying supper.

This very eggy egg bread is rich with butter and delicate in texture. Lemon zest and raisins add fine flavor.

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

These homemade tortillas are much better than store bought.

This strawberry flavored fruit dip is easy to make, and always goes fast. Serve with apples, grapes, strawberries or pineapple.

This chili recipe for the slow cooker makes a slightly-sweet and mild dish that can easily be adjusted for your personal tastes.

Much like the N'awlins muffuletta, this is a large sandwich layered in a round loaf of crusty bread. You can be flexible and vary the cold cuts that you use according to personal preference! Must be done a day ahead, which makes for an easy serve.

A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.

This pureed soup is made with red lentils, dried apricots and tomatoes cooked in chicken broth with cumin and thyme. The addition of fresh lemon juice prior to serving intensifies the flavors.

The use of a little salt and vinegar makes these hard boiled eggs easy to peel with no tearing or sticking.