Fresh Meals For Spring!

I look outside my window and see: leaves peeking out from branches, tiny buds waving at me and flashes of color as birds flit from branch to branch. And that all makes me think of Spring! With Spring in full swing, I crave crunchy veggies, succulent tuna salad and tart lemonade.

I gathered together some recipes that really epitomize Spring eating for me, whether for lunch or dinner, and I hope you find them as tasty as I do!

Pecan Dijon Chicken Salad

Tuna Macaroni Salad

Mostaccioli with Chicken

Cucumber Salad

Mandarin Lettuce Salad

As you enjoy Spring in your neck of the woods, try some of our other delicious recipes at Annie's Recipes. Connect with us on Facebook where I share recipes from the site and from other inspiration food bloggers. Find us on Pinterest for more foodie inspiration!

Happy Vegetarian Lovers Month!

It's also Spinach Lovers Month, if you must know. Although I myself am not a vegetarian there is something to be said for the merits of living and eating a vegetarian lifestyle and diet. I love eating fresh veggies right out of my garden, or savoring the flavor of steaming vegetables right out of my steamer.

There are only a few vegetables I don't enjoy but I have left them out of this discussion, for your sake. I did drum up some delicious veggie dishes to delight your taste buds and get you to eat your vegetables. You bring the veggies and I'll bring the free recipes!

Broccoli Rice Casserole

Cucumber Salad

Bread & Butter Pickles

Greek Salad Pitas

Pumpkin Pasta

My favorite recipe from this list has got to be the Pumpkin Pasta, hands down. What's your favorite veggie dish? Connect with us on Facebook to share it with us. Or visit Annie's Recipes to find more free recipes to help you celebrate Vegetarian Lovers Month!

Brussels Sprouts

Today's recipe is...

Brussels Sprouts

1 quart Brussel sprouts
1 teaspoon salt
1/2 cup dry bread or cracker crumbs
2 cups medium white sauce
1/2 cup grated cheese

Soak brussels sprouts in salt water for 20 minutes. drain. Add water to partially cover. Cook until tender and then drain. Place in a buttered baking dish and pour white sauce over the top. Add crumbs. Bake at 375 for 20 to 25 minutes. Add grated cheese during last 5 minutes of cooking period
Serves 6

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French Onion Soup

Today's recipe is...

French Onion Soup

2 medium-sized onions
2 ounces butter
1 quart of soup stock or milk
5 slices of bread
1/4 cup grated sharp cheese
salt and pepper

Chop onions fine and fry in butter until brown
Add boiling soup stock or milk, and season.
When soup is ready to serve, add toasted bread cubes and grated cheese.
Serves 4.


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Tuna and Asparagus Casserole

Today's recipe is...

Tuna and Asparagus Casserole

1 (6 ounce) package noodles
1 can cream of mushroom soup
1 (4 ounce) can button mushrooms
1 (7-ounce) can water packed tuna
1 (1 pound) can asparagus tips
1 small green pepper, chopped
1/4 cubed American cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook noodles in salted water. Drain. Rice and drain again. Add remaining ingredients, reserving some of the cheese. Pour into casserole; top with reserved cheese. Bake at 350 degrees for 45 minutes.
Makes 6 servings.

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Amish Cabbage

Today's recipe is...

Amish Cabbage

1 lg. head cabbage (about 3 1/2 lbs.),
cut into 1-1/2" chunks
1/4 c. (1/2 stick) Parkay margarine,
divided
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process
cheese spread, cubed
2 c. croutons

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

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Cauliflower And Broccoli Salad

Today's recipe is...

Cauliflower And Broccoli Salad

1 head cauliflower
1 bunch broccoli
1/2 c. Cheddar cheese
1/2 c. ripe olives
1 c. Hidden Valley ranch dressing

Break cauliflower and broccoli into small pieces. Dice olives. Mix dressing and olives in vegetables until moist and chill overnight if possible.


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Shoepeg Corn Salad

Today's recipe is...

Shoepeg Corn Salad

2 cans shoe peg corn, drained
1 green pepper, chopped fine
1 bunch green onions, chopped fine
1 jar pimento, drained and chopped
1/2 c. ripe olives, sliced
1 c. grated Cheddar cheese

Toss together with 8 oz. low calorie or regular Italian dressing. Serves 12 to 14.

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Creamy Cucumber Salad

Today's recipe is...

Creamy Cucumber Salad

1 can Eagle Brand milk
1 c. (8 oz.) sour cream
1/3 c. white vinegar
2 tsp. salt
3 med. cucumbers, sliced
1/2 tsp. dillweed
2-3 cloves garlic, chopped
2 med. onions, sliced & separated
into rings

In large bowl combine milk, sour cream, vinegar, salt, dill and garlic; mix well. Fold in other ingredients. Chill 1 hour to blend flavors. (Cucumbers release moisture as salad is chilled.) Refrigerate leftover salad. Serves 12-14 people..

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Pennsylvania Dutch Creamy Cucumbers

Today's recipe is...

PA Dutch Creamy Cucumbers

1 c. sour cream, mayonnaise or yogurt
3-4 tbsp. vinegar
Sugar to taste
1 med. onion, sliced very thin for each 2-3 med. to lg. cucumber

Prepare wilted cucumbers: slice thinly, soak 1 hour in salted water. Rinse and drain. Mix above ingredients. Pour the dressing over cucumbers. Refrigerate a few hours to give flavors a chance to blend.

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Green Pea and Rice Casserole

Today's recipe is...

Green Pea and Rice Casserole

6 tablespoons margarine
1/3 cup finely chopped onion
2 tablespoons finely chopped parsley
1 teaspoon salt
1 cup uncooked white rice
1 small can peas
2 tablespoons grated Parmesan cheese

In 4 tablespoons hot butter in heavy 3 quart saucepan, saute onion and parsley 5 minutes. Add rice, saute, stirring frequently 5 minutes. Add 2 cups water. Bring to a boil, reduce heat and simmer, covered, without stirring, 14 minutes or until all liquid is absorbed. Stir in peas, salt and remaining margarine into rice. Turn into serving dish. Sprinkle top with Parmesan cheese.

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Carrot Salad

Today's recipe is...

Carrot Salad

1 c. boiled carrots, chopped fine
2 tbsp. sweet pickles
1 c. celery, cut fine
2 hard boiled eggs, chopped fine
1 c. mayonnaise
1 sm. onion (or several green onions)

Mix all ingredients together. Serve on lettuce leaves with a dash of paprika sprinkled on top.

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Stewed Rhubarb

Today's recipe is...

Stewed Rhubarb

1 cup sugar
4 cups cut rhubarb, 1" pieces
1 tsp grated lemon zest

Combine sugar with 1/2 cup water in medium saucepan. Over medium heat, stir until sugar is dissolved and syrup comes to boiling. Reduce heat and add rhubarb and lemon zest, simmer, covered, 10 minutes, or until tender but not mushy. Remove from heat and let stand, covered, on wire rack until cool.

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Tuna Stuffed Zucchini

Today's recipe is...

Tuna Stuffed Zucchini

3 large zucchini squash, halved lengthwise
2 tablespoons butter
salt and pepper to taste
1 cup packaged bread dressing or stuffing mix
1/2 teaspoon seasoned salt
2/3 cup hot water
1/4 cup mayonnaise
1 tablespoon green onion flakes
2 (7 ounce) cans tuna

Brown cut side of squash in butter. Arrange squash, cut side up, in a baking dish. Sprinkle with salt and pepper. Combine with bread dressing, seasoned salt, hot water, mayonnaise and onion flakes. Mix well. Add tuna; mix lightly. Mound tuna mixture on squash. Bake at 350 degrees for 30 minutes.

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Creamed Potatoes with Green Peas

Today's recipe for Creamed Potatoes with Green Peas makes a wonderful side dish!

Creamed Potatoes with Green Peas

1 1/4 lb. small new potatoes, unpeeled
1 tsp. salt

Sauce
1/4 c. butter or margarine
1/4 cups all-purpose flour
3/4 cups chicken broth
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups fresh peas or 1 pkg. (10 oz.) frozen green peas, cooked and drained
2 tablespoons chopped parsley

In large saucepan combine potatoes and salt. Add water to cover and bring to a boil over high heat. Cook until fork-tender, about 15-20 minutes. Drain. Sauce: In medium saucepan melt butter over low heat. Stir in flour and whisk until smooth. Cook 2-3 minutes, stirring occasionally. Gradually stir in chicken broth, milk, salt and pepper. Cook over medium heat until thick and smooth, stirring frequently, about 5 minutes. Add peas and parsley; heat through. Spoon potatoes into serving dish. Makes 6 servings.

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