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	OVEN ROASTED APRICOTS WITH THYME, STRAWBERRY GRANITE, CACAO CROQUANT by CHEF ASHRAF ABD ALEEM ELKHARBOTLY 1 vote Prep 12 min - Cook 15 min
	Zucchini Bread by David St. John 1 vote Prep 15 min - Cook 55 min
	Vegan Cream of Spinach Soup by The Blender Girl 1 vote Prep 7 min - Cook 50 min
	Fresh Veggie Egg Salad by Chef Feiny www.feintastingfoods.com 2 votes Prep 20 min - Cook 5 min
	Freezing Zucchini by Jennifer 1 vote
	Fried zucchini with mayo-dill sauce and tomato by Helenscooking 1 vote Prep 15 min - Cook 25 min
	Country Garden Soup by Faith 1 vote Prep 15 min - Cook 25 min
	Roasted Vegetables with Lemon Pasta by Carolinaheartstrings 1 vote Prep 15 min - Cook 20 min
	Basil Tomato Mozzarella Salad by Beth Roan 1 vote Prep 10 min
	Chicken and Spring Mix Salad with Spicy Pineapple Dressing by jason kim 1 vote Prep 20 min - Cook 10 min
	The Best Pumpkin Pie by Joann M. 1 vote
	Pasta With Smoky Chipotle Sauce by Rawfully Tempting 1 vote Prep 30 min
	Hamburger Vegetable Soup by Libby Starchild 1 vote Prep 15 min - Cook 1 1/2 hours
	Tapioca Poriyal (Stir fry) by Navaneetham Krishnan 1 vote Prep 30 min - Cook 10 min
	Risotto with courgettes by Easy Cook - Laka kuharica 1 vote Prep 10 min - Cook 15 min