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

    Veggies

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    This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy!

    Recipe #167760

    My brother-in law eats these like candy. Every summer meal has them on the table. The other guys in the family like them too. They're crisp and sour. We usually double the recipe.

    Recipe #17600

    We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

    Recipe #74827

    1 Reviews |  By Rita~

    A yummy nicely seasoned appetizer or side to a pasta dish!

    Recipe #72958

    Good hot, cold, room temperature. These do not taste like lima beans. They are from my favorite Chinese cookbook, The Key To Chinese Cooking, by Irene Kuo, copyright 1977. I have made nothing from the cookbook that isn't entirely wonderful.

    Recipe #210936

    18 Reviews |  By Rita~

    Cucumber salad with an Asian twist! A crunchy refreshing salad! Or top a Grilled Tuna Steak recipe #66256 with it.These cucumbers are very long if you can`t find them use 2 regular cucumbers.

    Recipe #75231

    Courtesy of Wolfgang Puck, one of my favorite chefs

    Recipe #93246

    This is a great tomato recipe and is especially attractive if you use various colors of tomatoes, such as heirloom.

    Recipe #98657

    This is from Ina Garten's cookbook. It is fantastic!

    Recipe #112248

    Recipe #189679

    adapted from 'Cooking Light' to suit my family's tastes.

    Recipe #161095

    Posted for ZWTII Tour . . .Another QETH (quick, easy, tasty and healthy) recipe from the Galley Wench

    Recipe #172755

    Whipped this up tonight since we have been a bit vegetable deficient lately. I LOVE hummus, as does my fiancé, so I thought this would be perfect. It turned out really well. This is based on my Lebanese friend's recipe for hummus--she is religious about hummus and tabbouleh, so I know I have the basic recipe down pat!! :-) Be sure to adjust anything you want; it is possible to make hummus more low in fat by reducing the amount of tahini or olive oil you add, and if you hate edamame, then omit it. Just make it up with water, stock, or the liquid from the can of garbanzo beans. IT occurs to me that this would be perfect for St Patrick's Day....it's completely green, with all the spinach and edamame.

    Recipe #77087

    I have no idea where I found this recipe, but it looks like a good one. Even better if you have home-grown tomatoes and basil!

    Recipe #184510

    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

    Authentic Asian flavour. Ketjap manis is an Indonesian thick, sweet soy sauce found in the Asian section of most grocery stores. Substitute it with 1 teaspoon low sodium sauce and 1/2 teaspoon sugar.

    Recipe #80350

    17 Reviews |  By Bergy

    The asparagus should still be crunchy when you serve them. If you use very thin asparagus cut the cooking time back. You can also use this recipe for broccoli

    Recipe #17963

    This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.

    Recipe #133734

    6 Reviews |  By Geema

    The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

    Recipe #63469

    Spinach never had it so good!

    Recipe #49477

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