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    You are in: Home / Cookbooks / Veggies
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    343 recipes in


    Veggies, veggies, veggies!!!! We do eat a lot of them!!!
    « Previous 1 2 3 4 5 6 . . . 16 17 18 Next »
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    Recipe #213515

    Two vegetables that are dear to my dining room table! This recipe, however, is current & comes from the 13 Mar 07 issue of Woman's World. It's just one more way to jazz up these two veggies!

    Recipe #215816

    From Southern Living March 2007 test kitchen's top rated recipes. The tomatoes need to be drained really well, as the tomatoes give off some more liquid when baking.

    Recipe #213943

    6 Reviews |  By Annacia

    This is a tasty and easy side dish that is also pretty. The julienne carrots are original to the recipe but I use frozen round cut carrots that are still in my freezer from last summer's garden (we had a lot of carrots!) and they work perfectly. That pretty much eliminates all prep time. It reads like a lot of steps but it isn't and goes quickly. I also cut way down on the butter and still get good results and I also find that the given cooking times for the veggies is overlong for my taste. I got this from Epicurious.

    Recipe #169011

    A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

    Recipe #195130

    This is one of my adopted recipes. I have not made it yet, so it has not been revised.

    Recipe #7228

    Recipe #15058

    Yummy! and low-cal! Cabbage used extensively in Germany and Eastern Europe, but popular all over Europe.

    Recipe #69535

    I'm doing the nutrisystem diet, and since cabbage is listed as a "salad vegetable" and the amount is unlimited, this has become my saving grace. It truly is delicious. I made this up in desperation and it's wonderful.

    Recipe #113248

    This is a nice way to have broccoli when you're bored of just steaming it plain.

    Recipe #203514

    I was wanting something different than normal stuffed cabbage rolls with tomato sauce so I came up with my own idea. My husband and I really enjoyed this and I was very satisfied. I wanted to share my idea with you and I hope you and your family enjoy it as much as we do.

    Recipe #197099

    5 Reviews |  By Sue Lau

    Quick and easy to prepare. Low in calories and fat too!

    Recipe #31839

    These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant. From HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (, Arsenal Pulp Press. Calories: 219 Fat: 10.4 g Carbohydrates: 25.1 g Protein: 9.3 g

    Recipe #182981

    6 Reviews |  By Manami

    I'm used to eating cauliflower raw, steamed or pureed. I love cauliflower and will eat it any way it is prepared. But this method makes cauliflower so palatable to any but the most ardent anti-veggie. I hope this will change your mind!

    Recipe #163206

    A delicious way to do cauliflower.

    Recipe #76770

    19 Reviews |  By Evie*

    Nice served as a lunch dish or as a vegetable with a dinner.

    Recipe #11779

    1 Reviews |  By Bergy

    Well here I was with quite a large squash so I decided to try something a bit different and came up with this recipe. We enjoyed it and I hope you will too. Because I was just creating this recipe and most people like a bit of oil I used a tbsp, but you can eliminate it--the spices will adhere to the squash without it!

    Recipe #190625

    6 Reviews |  By Bergy

    Roasted vegetables have a flavor all their own, These veggies go well with a pot roast.. Sometimes I also add regular potatoes thickly sliced

    Recipe #37755

    9 Reviews |  By ~Nimz~

    This is such a colorful and well flavored dish. Goes great with just about anything. Adapted from TOH

    Recipe #185136

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