Crock-Pot Vegetable and Chickpea Stew, Carrot Cake, Greek-Style Green Beans, Whipped Sweet Potatoes, French Squash Casserole Kimchi Rice & More

Crock-Pot Vegetable and Chickpea Stew, Carrot Cake, Greek-Style Green Beans, Whipped Sweet Potatoes, French Squash Casserole Kimchi Rice & More

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Faith Durand
Oct 5, 2012
We are practically bursting at the seams with new recipes for you this week! Fall vegetables were on the menu, starting with this slow cooker stew of curried vegetables and chickpeas, a wonderful meal to come home to. There was a French squash casserole, and whipped sweet potato with coconut milk and vanilla. Biryani, spiced rice with vegetables and nuts, was on the menu, as were braised Greek-style green beans and kimchi rice with handfuls of fresh greens. Not all was savory, too — check out the luxurious carrot cake with tangy orange icing. And we took a little extra time this week, too, to look at how to cook vegetables. We showed you the easiest way to cook spaghetti squash in the oven, and our favorite ways to cook corn on the cob, eggplant, and mushrooms too.
Curried Vegetable and Chickpea StewFrench Butternut Squash Tian with Herbed Bread CrumbsWhipped Sweet Potatoes with Coconut Milk & Vanilla BeanGreek-Style Braised Green BeansCarrot Cake with Tangy Orange FrostingVegetable Biryani RiceKimchi Fried Rice with Extra GreensBalsamic Glazed Pearl OnionsRadicchio Salad with Green Olives & ParmesanMushroom and Leek RisottoCherry Tomatoes, Gin and Sea Salt Bar SnackHow to Cook Eggplant in the OvenHow To Cook Corn on the CobHow To Cook Mushrooms on the StovetopHow to Cook Spaghetti Squash in the Oven
Previous Week's New Recipes: Sausage & Vegetable Breakfast Casserole, Sweet Potato Tacos, Turkey Wraps, Raspberry Bakewell Tarts, Bean Masala, Mushrooms on Toast and More (Images: See linked recipes for full image credits)
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