Candied Yams
Enjoy this side dish for a Thanksgiving treat or anytime yams are in season.
Recipe Source USDA MyPlate
Cantaloupe Cooler
Ingredients 1 cantaloupe (ripe) 2 1/2 cups orange juice (cold) 2 tablespoons sugar (granulated) ice (crushed) Directions Wash hands with soap and water. Cut melon in half. Scoop out seeds, remove rind and discard. Cut melon into 1-inch cubes. In…
Caramel Sauce
Serve this sauce over fruit or frozen yogurt for a dessert or special snack.
Caramelized Mushroom and Vidalia Onion Risotto
Ingredients 1 Vidalia onion (thinly sliced vertically) 2 tablespoons canola oil (divided) 1 pound cremini mushrooms (sliced) 1 cup short-grain brown rice 1/4 cup dry white wine 2 cups low-sodium vegetable or chicken broth 3 cups water 1 1/2 cups…
Caribbean Bean Salad
Ingredients 4 cups romaine lettuce (chopped) 1/4 cup red onion 1 cup black beans (canned, drained and rinsed) 1 orange (peeled and diced) 1 tomato (diced) 1 tablespoon olive oil 3 tablespoons red wine vinegar 1 teaspoon oregano (dried) black…
Caribbean Casserole
This quick one skillet casserole dish of beans, bell peppers, tomatoes, and oregano uses instant brown rice to reduce cooking time.
Caribbean Pink Beans
Ingredients 1 pound pinto beans (dry) 10 cups water 2 plantains (medium, finely chopped) 1 tomato (large, finely chopped) 1 red pepper (small, finely chopped) 1 white onion (medium, finely chopped) 3 garlic clove (finely chopped) 1 1/2 teaspoons salt…
Carrot Cookies
Carrots give this traditional oatmeal and raisin cookie a colorful and tasty twist.
Carrot Raisin Salad
This easy and healthy side salad has a sweet and tangy flavor. Make it ahead of time and serve it chilled.
Butternut Squash with Black Beans
Ingredients 2 3/4 cups Butternut squash, cubed (1 small squash, about 1 pound) 1 teaspoon vegetable oil 1 onion (small, chopped) 1/4 teaspoon garlic powder 1/4 cup red wine vinegar 1/4 cup water 2 cans black beans (16 ounces each,…