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

    Veggies

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    I saw Ina make these on her cooking show. The episode was entitled "Photo Finish". These tomatoes are delicious!

    Recipe #221410

    Spicy Korean side dish, also makes for great babimbap (mix w/red pepper paste and rice)

    Recipe #30463

    After oven roasting asparagus, green beans, cauliflower I thought WHY NOT BROCCOLI. The result is crispy on the outside, tender on the inside and a great new way for me to enjoy one of my favorite veggies. Hope you like it too. The garlic is smashed and diced to get as much garlic flavor as you can from each clove.

    Recipe #206184

    4 Reviews |  By Bergy

    This is a delicious way to cook cauliflower. I like mine crisp so I do not steam it before stir frying however if you like it cooked more steam for 5 minutes before stir frying it

    Recipe #15817

    I got this recipe on allrecipes.com. I do increase the garlic and add a little Mrs. Dash over each wedge. Sometimes I'll dice turkey bacon and add it. Instead of butter I use I Can't Believe Spray.

    Recipe #239521

    This recipe is all about fresh taste! The sweetness of freshly picked corn is balanced with the zing of lime and cilantro. It's one of our family favorites. You'll also enjoy the easy technique for cooking fresh corn in the microwave.

    Recipe #226963

    8 Reviews |  By PanNan

    The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like.

    Recipe #229416

    Can be served as a hot appetizer or side dish. Many reviewers have commented that they have found the herb amounts to be too much, so you may want to reduce them according to your own tastes. Originally submitted for the 2005 World Tour.

    Recipe #135210

    I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!

    Recipe #177558

    From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

    Recipe #227067

    30 Reviews |  By ~Nimz~

    These are great. asparagus can be blanched ahead

    Recipe #92175

    Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.

    Recipe #164303

    The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.

    Recipe #211225

    Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to *improve* a Mean Chef recipe ! DO try this *without the sherry wine vinegar* and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!! ZWT REGION: New Zealand.

    Recipe #79642

    This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

    Recipe #49387

    4 Reviews |  By Rita~

    Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

    Recipe #142023

    A wonderfully easy and delicious recipe from Mario Batali

    Recipe #150490

    Stewed eggplant doesn't sound exciting to you? Think that eggplant is only for vegetarians? Or just plain have no idea what to do with eggplant other than eggplant pamesean? Well, this delightful and simple Japanese eggplant dish will change your mind--and your palate-about eggplant. No one I have ever served this to has ever said anything but, "Delicious" or "Amazing" or "How on earth did you make this? I love it!" Asian eggplants are more tender and delicately falvored than the standard variety--but you can use either kind with excellent results. Katsuo-bushi--dried bonito flakes--are a common condiment in Japanese cooking. They come in packages of five packets. Next time you are at an Asian grocers, pick up a package. You can use katsuo-bushi in miso soup, and, together with grater gingerroot and soy sauce, as a lovely topping for cold tofu (this is way yummier than it sounds).

    Recipe #161881

    4 Reviews |  By Rita~

    Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

    Recipe #146661

    This delicious grilled side dish will add nutrition and flavor to any meal. Recipe is from Light and Tasty’s April/May 2005 issue. I love broccoli anyway, and grilling veggies always kicks them up a notch.

    Recipe #125127

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