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Dilled Vegetable Barley Soup

Submitted by: woolly

Home Town: Peterborough, Ontario, Canada

Living In: Clayton, Ontario, Canada

Barley and mushrooms join carrots and celery in this hearty fall soup.

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Vankaya Pulusu Pachadi (Andhra Sweet and Sour Eggplant Stew)

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

This sweet and sour stew features roasted eggplant, jaggery (palm sugar), and tamarind paste.

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Baked Pumpkin, Sweet Potato, and Coconut Milk Soup

Submitted by: serenadelorenzo

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.

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Cabbage Borscht Mennonite Soup

Submitted by: Alea

Living In: Winnipeg, Manitoba, Canada

Cabbage, carrots, tomatoes and potatoes are simmered in a rich and flavorful beef broth and served with a splash of cream.

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Slow Cooker Borscht

Submitted by: DAVISAM1

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

A delicious and comforting beet and cabbage soup with chunks of beef simmers all day in your slow cooker.

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Grandma Coffee's Beef Barley Vegetable Soup

Submitted by: jmbwarner

Home Town: Tustin, California, USA

Living In: Fullerton, California, USA

This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.

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Vibrant Vegetarian Purple Borscht

Submitted by: Anin

While many traditional borscht recipes come out a muted red, this recipe produces a bright purple soup that is delicious, hearty, satisfying, and beautiful. Excellent served as a main course or with blinchiki on the side.

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Beetroot Aloo Koora

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

The sweetness of the beets works great with potatoes and the spices in this dish best served with rice and ghee.

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Lemon Lavender Avocado Loaf

Submitted by: Sheena

A light, refreshing loaf that tastes like summer!

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Season's Greetings Salmon Dip

Submitted by: King's Hawaiian®

Salmon dip with dill and capers served in a bread bowl is perfect for holiday entertaining.

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Szechuan Peppercorn Salmon

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

A spice rub of Szechuan peppercorns and garlic put a new spin on simple broiled salmon. Use wild Alaskan troll-caught salmon for best flavor.

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Damson Plum Cardamom Jam

Submitted by: Jamie Northern

The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Cardamom adds an unusual and subtle perfume to these preserves. Though this recipe does take some time to complete, the majority of the cooking time is hands-off. The best part? You will not need to purchase pectin from the store!

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Hawaiian Smoked Sausage

Submitted by: SMUCKER'S®
Provided by: SMUCKER'S®

Sausage, bell pepper, and onion are simmered in a sweet-sour sauce with ginger, soy, and apricot preserves then finished with fresh chunks of pineapple and served over rice.

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Eggplant with Garlic Sauce

Submitted by: Whats that Burning smell?

Smothered in sweet and spicy sauce, this Chinese eggplant dish is sure to please even the pickiest eater.

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Quick Couscous with Raisins and Carrots

Submitted by: Melissa Hamilton

Home Town: Fairborn, Ohio, USA

Living In: Atlanta, Georgia, USA

Couscous is cooked with onion, diced carrots, and raisins for a quick, colorful side dish with a Mediterranean flair.

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Spiced Pumpkin Molasses Muffins

Submitted by: Ash

Perfect for any fall gathering, these spicy pumpkin muffins with the deep, rich flavor of molasses are made with whole wheat flour, flax, yogurt, and applesauce.

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Sarah's Special Sushi

Submitted by: Sevenne

This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.

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Avocado Corn Soup

Provided by: Chileanavocados.org

Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.

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Chilean Fruit Salsa

Provided by: Chileanavocados.org

Take advantage of the winter bounty of fruits from Chile (it's summer down there) and combine Chilean Hass Avocados with peaches and grapes. Use firm-ripe avocados so you'll have individual avocado chunks for salsa, or select soft-ripe avocados and mash them a bit to create a fruited guacamole. Serve either version with fresh vegetable dippers, toasted pita chips, vegetable chips or over grilled fish, chicken or burgers. The salsa/guacamole also makes a nice centerpiece for a fruit plate.

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Avocado Corn Relish

Provided by: Chileanavocados.org

Both corn and avocados are native North and South American foods. This variation on Midwestern corn relish works as a side, a sauce or a salsa. Try with pork or chicken or to liven up leftover sliced turkey. For a south-of-the border taste just stir in 1 teaspoon chili powder. For an Asian variation use curry powder.