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Appetizer Mussels

Submitted by: Karen

Spicy steamed mussels in white wine and tomato juice.

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Sweet Pickled Eggs

Submitted by: Tracy Mulder

These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.

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Pickled Asparagus

Submitted by: Behr

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

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Spicy Peach Chutney

Submitted by: SHANA

Living In: Williams Lake, British Columbia, Canada

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

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Caribbean Fruity Salsa

Submitted by: SWEETHUNIBABI

Home Town: Bloomfield, New Jersey, USA

Living In: Holmdel, New Jersey, USA

This three-fruit salsa is sweet and spicy at the same time. It makes a wonderful accompaniment to grilled fish or chicken, is perfect served with tortilla chips, and can even be served with granola and yogurt for breakfast!

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Chicken and Bacon Shish Kabobs

Submitted by: Angie

Home Town: Visalia, California, USA

Marinated mushrooms and bacon-wrapped chicken chunks are threaded onto skewers with pineapple, and cooked on the grill!

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Asparagus with Parmesan Crust

Submitted by: Kimber

Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!

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Hawaiian Chicken Kabobs

Submitted by: Dawn

A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!

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Pico De Gallo

Submitted by: Paula Stotts

Home Town: Jonesboro, Georgia, USA

Sometimes when you eat authentic Mexican food, they give you this salsa made with tomatoes, onions, and jalapenos. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

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Marinated Greek Chicken Kabobs

Submitted by: KGoll1

Chicken pieces are marinated in a blend of yogurt and feta, and grilled on skewers with onions and green peppers.

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Puerto Rican Tostones (Fried Plantains)

Submitted by: Lymari

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.

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Easy Marinated Vegetables

Submitted by: Chris

Blanch broccoli and cauliflower for one minute in boiling water before adding to other ingredients - red bell pepper, cucumber and carrots. Splash with a nice Italian salad dressing and let the flavors mingle for a bit in the refrigerator before serving.

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Pineapple Salsa

Submitted by: Suzanne Porter

Spicy, sweet, colorful, and delicious - this is a versatile tropical salsa that goes well with any type of meat or seafood! Or serve it with!

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Ceviche Self-Portrait

Submitted by: Regan Alain

Living In: Seattle, Washington, USA

A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.

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Heather's Cilantro, Black Bean, and Corn Salsa

Submitted by: hvoeltner

This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation.

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Mango Papaya Salsa

Submitted by: Amaya B.

Bring the sweet flavor of the tropics to your next summer meal! This blend of distinctive fruit flavors is great with chips, or as a topping for seafood and poultry.

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Steamed Mussels II

Submitted by: Stephano

Fresh mussels steamed in butter, shallots and white wine.

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Burgundy Mushrooms

Submitted by: Bev Huelsman

Mushrooms simmered with Burgundy wine, onions, and beef broth make for a tasty side dish with almost no preparation at all.

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Persian Cucumber Yogurt (Maast-o Khiar)

Submitted by: SASHAYEGHI

This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing.

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Pickled Eggs

Submitted by: Terry

This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!

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