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Awesome Vegetable Recipes

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Awesome Vegetable Recipes

Hannie P. Scott

www.Hanniepscott.com

Copyright © 2015. All rights reserved.

No part of this book may be reproduced in any form without written permission from the author. Reviewers may quote brief excerpts from the book in reviews.

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While attempts have been made to verify all information provided in this publication, neither the author nor the publisher assumes any responsibility for errors, omissions, or contrary interpretations of the subjects discussed.

This book is for entertainment purposes only. The views expressed are those of the author alone and should not be taken as expert instructions or commands. The reader is responsible for his/her own actions.

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Table of Contents

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Abbreviations

Conversions

Kale Salad and Cranberry Vinaigrette

Greek Salad

Corn Casserole

Sweet Potatoes

Green Beans and New Potatoes

Butternut Squash

Vegetable Stew

Cabbage Salad

Cheesy Asparagus

Roasted Vegetables

Roasted Asparagus

Kale Chips

Asparagus Salad with Bacon Dressing

Veggie Wrap

Cauliflower Chowder

Roasted Cauliflower

Cole Slaw

Zucchini Cakes

Mashed Cauliflower

Spaghetti Squash

Zucchini Chips

Parmesan Ranch Mushrooms

Beet Chips

Broccoli Casserole

Honey Glazed Carrots

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Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

Kale Salad and Cranberry Vinaigrette

Servings: 2

What you need:

3 tbsp olive oil, divided

1/4 of a red onion, thinly chopped

3 cloves garlic, chopped

1 cup dried cranberries

2 tbsp red wine vinegar

1 tbsp honey

1 lemon

Salt and pepper, to taste

1 bunch kale, washed and stems removed

1/4 cup slivered almonds

1/4 cup feta or goat cheese

What to do:

#
p<>{color:#000;}. Heat 2 tbsp olive oil in a large sauce pan over medium-high heat.

#
p<>{color:#000;}. Sauté the red onion for 5 minutes.

#
p<>{color:#000;}. Add garlic and sauté for another minute.

#
p<>{color:#000;}. Add in the cranberries, red wine vinegar, honey, juice and zest from lemon. Stir to combine.

#
p<>{color:#000;}. Season with salt and pepper.

#
p<>{color:#000;}. Remove from heat.

#
p<>{color:#000;}. In a large bowl, toss the kale with the rest of the olive oil and salt.

#
p<>{color:#000;}. When the cranberry/onion mixture is somewhat cooled, pour it over the kale.

#
p<>{color:#000;}. Add the almonds on top of the kale and toss everything together until kale is well coated with the sauce.

#
p<>{color:#000;}. Top with feta or goat cheese before serving.

Greek Salad

Servings: 2

What you need:

1 bunch romaine lettuce, chopped

2 firm tomatoes, diced

1 cucumber, diced

1 red onion, chopped

1/4 cup pitted Kalamata olives

1/2 cup feta cheese

1/2 cup olive oil

1/8 cup fresh lemon juice

1/8 cup red wine vinegar

1 clove garlic, minced

1 tsp oregano

1 tsp salt

Pepper, to taste

What to do:

#
p<>{color:#000;}. Place chopped romaine lettuce in a large bowl.

#
p<>{color:#000;}. Add the tomato, cucumber, red onion, olives and feta cheese to the lettuce and toss to combine.

#
p<>{color:#000;}. For the dressing, combine olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl and whisk together well.

#
p<>{color:#000;}. Before serving, pour dressing over the salad, or serve it on the side.

Corn Casserole

Servings: 6-8

What you need:

8 oz cream cheese, softened

2 eggs, beaten

1/2 cup sugar

8 1/2 oz corn muffin mix

2 1/2 cups frozen corn

16 oz canned cream corn

1 cup milk

2 tbsp butter

1 tsp Cajun seasoning

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. In a mixing bowl, combine the cream cheese, egg, and sugar.

#
p<>{color:#000;}. Mix in the muffin mix, corn, milk, butter, and seasonings.

#
p<>{color:#000;}. Pour the mixture into the crock pot and cook for 2-4 hours on high.

#
p<>{color:#000;}. Season with salt and pepper if needed before serving.

Sweet Potatoes

Servings: 4

What you need:

4 medium sized sweet potatoes

Butter

Brown sugar

Mini marshmallows

What to do:

#
p<>{color:#000;}. Scrub, wash, and dry the sweet potatoes.

#
p<>{color:#000;}. Poke each potato with a fork several times.

#
p<>{color:#000;}. Wrap each potato in foil twice.

#
p<>{color:#000;}. Place potatoes in your crock pot and cook on high for 4 hours or on low for 8 hours.

#
p<>{color:#000;}. Top with butter, brown sugar, and mini marshmallows before serving.

Green Beans and New Potatoes

Servings: 6-8

What you need:

3 lbs fresh or frozen green beans

4-5 slices bacon, chopped

12 small new potatoes

2 cups chicken broth

1 small yellow onion, diced

1/4 cup butter

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place all of the ingredients in your crock pot and gently combine.

#
p<>{color:#000;}. Cook on low for 3-5 hours.

Butternut Squash

Servings: 2-3

What you need:

1 large butternut squash

What to do:

#
p<>{color:#000;}. Wrap the squash in aluminum foil and cook in your slow cooker on high for 4 hours or low for 6 hours.

#
p<>{color:#000;}. Remove the squash from the aluminum foil and let it cool for 15-20 minutes.

#
p<>{color:#000;}. Unwrap the squash and slice it in half lengthwise.

#
p<>{color:#000;}. Scoop the seeds out with a spoon.

#
p<>{color:#000;}. Scoop the soft squash flesh out of the skin and serve it or place it in an airtight container and refrigerate.

Vegetable Stew

Servings: 6-8

What you need:

2 yellow onions, diced

3 stalks celery, diced

2 large carrots, sliced

3 potatoes, peeled and diced

1 cup mushrooms, cleaned and chopped

1/4 cup lentils

3 cloves garlic, minced

1/2 tsp grated ginger

1/2 tsp thyme

1 bay leaf

2 cups water

1/4 cup soy sauce

Salt and pepper, to taste

Cornstarch

What to do:

#
p<>{color:#000;}. Place the onions, celery, carrots, potatoes, mushrooms, lentils, garlic, ginger, thyme, bay leaf, water, and soy sauce in your slow cooker.

#
p<>{color:#000;}. Cook for 10-12 hours on low.

#
p<>{color:#000;}. Around 8-10 hours, add the salt, pepper, and a little bit of corn starch if you want your stew to be thicker.

Cabbage Salad

Servings: 4-6

What you need:

1 head cabbage, thinly shredded

1/2 small head red cabbage, thinly shredded

1/2 cup matchstick carrots

1 cup snow peas, thinly sliced

1/4 cup basil leaves

1/4 cup cilantro leaves

1 avocado, diced

1/4 cup chopped roasted cashews

2 tbsp sesame seeds

2 tbsp peanut butter

2 tbsp rice-wine vinegar

1 tsp sesame oil

1 tsp soy sauce

1 tsp honey

1/2 tsp Sriracha sauce

1 clove garlic, minced

1 tsp grated ginger

2 tbsp water

What to do:

#
p<>{color:#000;}. In a large bowl, combine the cabbage, carrots, snow peas, avocado, 1/8 cup basil, and 1/8 cup cilantro.

#
p<>{color:#000;}. For the dressing, in a separate bowl, whisk together the peanut butter, rice-wine vinegar, sesame oil, soy sauce, honey, Sriracha, garlic, ginger, and water.

#
p<>{color:#000;}. Toss the dressing with the cabbage mix and top with 1/8 cup basil, 1/8 cup cilantro, avocados, cashews, and sesame seeds.

#
p<>{color:#000;}. Serve immediately.

Cheesy Asparagus

Servings: 4

What you need:

2 bunches asparagus, woody ends removed

2 cups crushed Ritz crackers

1 10-oz can cream of asparagus soup

1 10-oz can cream of mushroom soup

1 cup shredded cheddar cheese

1 egg, cracked open and stirred

What to do:

#
p<>{color:#000;}. Combine all ingredients in a crock pot and stir together well.

#
p<>{color:#000;}. Cook for 3-4 hours on low or until hot and bubbly.

Roasted Vegetables

Servings: 4-6

What you need:

1 red onion, sliced

2 carrots, chopped

6 red potatoes, chopped

1 1/2 cups cubed squash

Half a head of purple cabbage, sliced

2 cups fresh broccoli florets

1/2 cup cut up green beans

1 cup sliced mushrooms

4 cloves garlic, minced

Salt and pepper, to taste

3 tbsp olive oil

3 tbsp apple cider vinegar

1 cup apple juice

1 tbsp honey

What to do:

#
p<>{color:#000;}. Preheat your oven to 375 degrees F.

#
p<>{color:#000;}. Place the vegetables into a large roasting pan and toss with salt and pepper.

#
p<>{color:#000;}. In a small bowl, whisk together the olive oil, apple cider vinegar, apple juice, and honey.

#
p<>{color:#000;}. Pour the mixture over the vegetables.

#
p<>{color:#000;}. Roast for 30 to 45 minutes.

Roasted Asparagus

Servings: 2

What you need:

1 bunch of asparagus, woody ends removed

2 tbsp butter

2 tbsp olive oil

1 cup slivered almonds

Juice from one lemon

1 clove garlic, minced

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Toast the almonds under your broiler for 2 or 3 minutes.

#
p<>{color:#000;}. Add the olive oil to a skillet over medium heat.

#
p<>{color:#000;}. Chop the asparagus into thirds and place them in the skillet, cover, and cook for 8-10 minutes.

#
p<>{color:#000;}. Add in the butter, almonds, garlic, salt and pepper. Stir together.

#
p<>{color:#000;}. Squeeze in the lemon juice. Watch for seeds!

#
p<>{color:#000;}. Serve hot.

Kale Chips

Servings: 4

What you need:

1 bunch kale, washed and thoroughly dried

1 tbsp olive oil

2 tsp sea salt

½ lemon

What to do:

#
p<>{color:#000;}. Preheat your oven to 300 degrees F.

#
p<>{color:#000;}. Strip the kale from the stems and break into it pieces.

#
p<>{color:#000;}. In a large bowl, combine the kale with olive oil and salt.

#
p<>{color:#000;}. Spread kale evenly on large baking sheet.

#
p<>{color:#000;}. Bake for 20 minutes or until kale is crispy.

#
p<>{color:#000;}. Remove from oven and squeeze lemon juice over the kale chips (watch for seeds!)

#
p<>{color:#000;}. Serve immediately.

Asparagus Salad with Bacon Dressing

Servings: 4-6

What you need:

2 lbs fresh asparagus, woody stems removed

6-7 slices of bacon

3-4 tbsp red wine vinegar

1 tsp sugar

1/2 tsp salt

1/4 tsp pepper

2 hard-boiled eggs, peeled and sliced

3 green onions, chopped

Lettuce

What to do:

#
p<>{color:#000;}. Place asparagus spears in a microwave safe dish with 3 tbsps of water. Cover and cook for 4 minutes then let cool.

#
p<>{color:#000;}. In a large skillet, fry bacon until it is crisp. Remove the bacon and pat dry with paper towels then crumble into small pieces.

#
p<>{color:#000;}. Stir vinegar, sugar, salt and pepper into the still hot bacon grease.

#
p<>{color:#000;}. On a salad plate, arrange lettuce leaves and chilled asparagus then cover with sliced eggs.

#
p<>{color:#000;}. Sprinkle with crumbled bacon and green onions.

#
p<>{color:#000;}. Pour the hot dressing over the salad and serve immediately.

Veggie Wrap

Servings: 1

What you need:

1 low carb wrap

3 tbsp cream cheese

2 cups chopped veggies

1 tbsp lemon juice

½ tsp salt

Dash of pepper

What to do:

#
p<>{color:#000;}. Spread cream cheese on the wrap.

#
p<>{color:#000;}. Sprinkle salt and pepper onto the cream cheese.

#
p<>{color:#000;}. Chop all the veggies into small pieces and place them in a large bowl.

#
p<>{color:#000;}. Spritz veggies with lemon juice to preserve colors (and for flavor!).

#
p<>{color:#000;}. Place the veggies on wrap and roll it up.

#
p<>{color:#000;}. Cut the wrap in half or in thirds.

Cauliflower Chowder

Servings: 6

What you need:

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup half and half

1 head cauliflower, roughly chopped

1 bay leaf

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

What to do:

#
p<>{color:#000;}. Heat a large skillet over medium high heat.

#
p<>{color:#000;}. Add bacon to the skillet and cook until crispy then transfer to a paper towel lined plate and set aside.

#
p<>{color:#000;}. Melt the butter in a large stockpot over medium heat.

#
p<>{color:#000;}. Add garlic, onion, carrots and celery to the pot and cook for 3-4 minutes.

#
p<>{color:#000;}. Stir in the cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.

#
p<>{color:#000;}. Whisk in the flour until lightly browned, about 1 minute.

#
p<>{color:#000;}. Slowly whisk in the chicken broth and half and half. Cook for 4 minutes, whisking constantly.

#
p<>{color:#000;}. Bring to a boil; reduce heat and simmer until cauliflower is tender.

#
p<>{color:#000;}. Season with salt and pepper, to taste.

Roasted Cauliflower

Servings: 4-6

What you need:

1 large head of cauliflower

3 tbsp olive oil

1 clove garlic, minced

1 tsp sea salt

2 tbsp grated parmesan cheese

1 tsp red pepper flakes

What to do:

#
p<>{color:#000;}. Preheat your oven to 350 degrees F.

#
p<>{color:#000;}. Spray a baking dish with non-stick cooking spray.

#
p<>{color:#000;}. Trim the stem of the cauliflower so that it is even with the cauliflower florets and the cauliflower sits flat.

#
p<>{color:#000;}. In a small bowl, stir together the olive oil and the garlic.

#
p<>{color:#000;}. Brush the bottom of the cauliflower with the olive oil/garlic mixture then season with salt.

#
p<>{color:#000;}. Lay the cauliflower flat in the baking dish and brush the top and sides with the olive oil mixture and season with salt, parmesan cheese, and red pepper flakes.

#
p<>{color:#000;}. Bake for 55 minutes to 1 hour or until the center of the cauliflower is tender when pierced with a knife.

#
p<>{color:#000;}. Slice into wedges before serving.

Cole Slaw

Servings: 4-6

What you need:

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tsp apple cider vinegar

1/4 cup sugar

1/2 tsp salt

1/8 tsp pepper

1/2 tsp celery salt

16 oz bag shredded cabbage mix

What to do:

#
p<>{color:#000;}. In a large bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, salt, pepper, and celery salt.

#
p<>{color:#000;}. Add cabbage mix to the bowl and stir very well.

#
p<>{color:#000;}. Cover and refrigerate for at least 2 hours before serving.

Zucchini Cakes

Servings: 4-6

What you need:

5 medium zucchinis, shredded (I use either a cheese grater or a food processor)

2 tsp sea salt

1/4 cup flour

1 egg, beaten

1 tsp pepper

1/4 tsp cayenne pepper

Coconut oil

What to do:

#
p<>{color:#000;}. Put the shredded zucchini in a large bowl and sprinkle with salt and toss well. Let it sit for 15 minutes to draw out all of the moisture.

#
p<>{color:#000;}. Scoop out the zucchini a handful at a time and squeeze the liquid out into a bowl. Place the squeezed zucchini into a separate bowl.

#
p<>{color:#000;}. Now that the zucchini is squeezed out and in a separate bowl, add the flour, egg, and pepper and stir well.

#
p<>{color:#000;}. Heat a large skillet over medium heat and melt the coconut oil.

#
p<>{color:#000;}. Pack the zucchini into a 1/4 cup measuring cup and turn the cup upside down into the pan. Flatten the patty with the back of a spatula.

#
p<>{color:#000;}. Cook each side for 3-5 minutes or until browned. Repeat until all of the zucchini mixture is used. I could fit 4-5 cakes into my skillet at a time.

#
p<>{color:#000;}. Serve immediately.

Mashed Cauliflower

Servings: 2-4

What you need:

1 head of cauliflower

1 clove garlic, minced

2 tbsp butter

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Cut the cauliflower into medium sized florets.

#
p<>{color:#000;}. Place the florets into a soup pot and cover them with water.

#
p<>{color:#000;}. Bring the water to a boil and keep it at a medium boil for 15-20 minutes.

#
p<>{color:#000;}. Drain the water from the pot and turn the heat to low.

#
p<>{color:#000;}. Mast the cauliflower in the pot with a potato masher.

#
p<>{color:#000;}. Add the garlic, butter, salt, and pepper and stir well.

Spaghetti Squash

Servings: 4

What you need:

1 medium spaghetti squash

2 cups fresh basil leaves, chopped

1/4 cup pine nuts

2 cloves garlic, minced

1/2 tsp sea salt

1/2 tsp pepper

1/2 cup extra virgin olive oil

1 cup cherry tomatoes, halved

2 tsp extra virgin olive oil

1 clove garlic, minced

1/4 tsp sea salt

1/4 tsp ground pepper

What to do:

#
p<>{color:#000;}. Preheat your oven to 375 degrees F.

#
p<>{color:#000;}. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

#
p<>{color:#000;}. Place the two halves of squash on a baking sheet, cut side up, and bake for 45 minutes or until squash is tender.

#
p<>{color:#000;}. Remove the squash from the oven and let it cool for 10-15 minutes.

#
p<>{color:#000;}. While the squash is cooking, place the basil, pine nuts, 2 minced garlic cloves, and 1/2 tsp salt, and 1/2 tsp pepper in a food processor or blender and pulse to combine.

#
p<>{color:#000;}. Add the 1/2 cup olive oil to the blender or food processor and blend until smooth.

#
p<>{color:#000;}. In a small saucepan, heat 1 1/2 tbsp olive oil over medium heat.

#
p<>{color:#000;}. Add the cherry tomatoes, garlic, and remaining salt and pepper and saute until the tomatoes begin to wrinkle and sizzle. Remove from heat.

#
p<>{color:#000;}. Using a fork, remove the squash strings from the shells and put them in a large bowl.

#
p<>{color:#000;}. Add the pesto mixture to the bowl and toss well to combine.

#
p<>{color:#000;}. Top with the cooked tomatoes and drizzle the garlic/oil mixture from the saucepan on top.

#
p<>{color:#000;}. Serve immediately.

Zucchini Chips

Servings: 2-4

What you need:

1 large zucchini

1 tsp olive oil

Salt to taste

What to do:

#
p<>{color:#000;}. Very thinly slice the zucchini.

#
p<>{color:#000;}. Place slices on baking sheet.

#
p<>{color:#000;}. Brush on the olive oil.

#
p<>{color:#000;}. Bake at 225 degrees F for 2 hours.

Parmesan Ranch Mushrooms

Servings: 4-6

What you need:

2 packages button or white mushrooms

1 stick of butter, melted

2 tbsp ranch seasoning

1 cup grated parmesan cheese

What to do:

#
p<>{color:#000;}. Wash the mushrooms really well.

#
p<>{color:#000;}. Place the mushrooms, ranch seasoning, and cheese in the crock pot and stir.

#
p<>{color:#000;}. Pour the melted butter over the mushrooms.

#
p<>{color:#000;}. Cook on low for 3-4 hours.

Beet Chips

Servings: 1-2

What you need:

3-4 medium sized beets

1 tbsp coconut oil

Sea salt, to taste

What to do:

#
p<>{color:#000;}. Preheat your oven to 200 degrees F.

#
p<>{color:#000;}. Thinly slice the beets using a mandolin or the slicer of a food processor.

#
p<>{color:#000;}. Lay the beet slices in a single layer on a baking pan (or two baking pans) lined with parchment paper.

#
p<>{color:#000;}. Melt the coconut oil and brush it onto the beets.

#
p<>{color:#000;}. Bake the beets for 2 hours. Turn them over every 30 minutes.

#
p<>{color:#000;}. Take them out of the oven and let them sit for 5-10 minutes.

#
p<>{color:#000;}. Sprinkle beets with salt before serving.

Broccoli Casserole

Servings: 6-8

What you need:

2 12-oz bags of frozen broccoli florets

2 cans cheddar cheese soup

1 cup shredded cheddar cheese

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Slightly thaw the broccoli.

#
p<>{color:#000;}. Combine all of the ingredients in a large bowl.

#
p<>{color:#000;}. Pour mixture into a slow cooker and cook on high for 2-3 hours or until hot and bubbly.

Honey Glazed Carrots

Servings: 4-6

What you need:

1 tbsp olive oil

2 lbs carrots, cut into 1-inch slices

1 cup chicken broth

1/2 cup honey

2 tbsp red-wine vinegar

Salt and pepper, to taste

2 tbsp butter

What to do:

#
p<>{color:#000;}. Heat oil over medium-high heat in a large skillet.

#
p<>{color:#000;}. Add the carrots and cook for about 2 minutes.

#
p<>{color:#000;}. Add the broth, honey, vinegar, salt, and pepper to the skillet. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.

#
p<>{color:#000;}. Uncover and cook until carrots are tender and liquid has thickened, about 8-9 minutes.

#
p<>{color:#000;}. Remove the skillet from the heat and add in butter and stir.

I’d love to get your feedback. I kindly ask that you leave an honest review because your reviews are the livelihood of my work. They help me improve and create better cookbooks for you and your family to enjoy. Thank you so much. You are greatly appreciated!

For more awesome cookbooks by Hannie, please visit:

www.Hanniepscott.com


Awesome Vegetable Recipes

Awesome Vegetable Recipes Are you looking for some delicious vegetable recipes? This simple and easy cookbook has step-by-step vegetable recipes that will wow even the pickiest of eaters! You will impress your friends and family with these delicious and healthy meals. Your Problems Have Been Solved ==> Easy, step-by-step recipes Before long you'll have everyone asking for more. With a nice variety of delicious and healthy vegetable recipes, you can please everyone! Check out the delicious recipes below: -Kale Salad with Cranberry Vinaigrette -Greek Salad -Corn Casserole -Sweet Potatoes -Green Beans and New Potatoes -Butternut Squash -Vegetable Stew -Cabbage Salad with Peanut Dressing -Cheesy Asparagus -Roasted Vegetables -Roasted Asparagus -Kale Chips -Asparagus Salad with Bacon Dressing -Veggie Wrap -Cauliflower Chowder -Roasted Cauliflower -Cole Slaw -Zucchini Cakes -Mashed Cauliflower -Spaghetti Squash -Zucchini Chips -Parmesan Ranch Mushrooms -Beet Chips -Broccoli Casserole -Honey Glazed Carrots Best-Selling Author, Hannie P. Scott Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen! She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use. You can find lots of cooking advice, recipes, and tips on her blog (see author page for link). Scroll up and click 'buy' to enjoy these awesome vegetable recipes today!

  • Author: Hannie P. Scott
  • Published: 2017-08-21 21:37:40
  • Words: 3265
Awesome Vegetable Recipes Awesome Vegetable Recipes