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    You are in: Home / Cookbooks / Avalon: Vegetables
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    13 recipes in

    Avalon: Vegetables

    Vegetables boring? Never! Here's some amazing new ways to deal with vegetables.

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    6 Reviews |  By Xexe

    It goes fantastically well with any meat or fish.Recipe from jamie oliver.

    Recipe #100363

    5 Reviews |  By Latchy

    These tomatoes are absolutely delicious. It is based on a Donna Hay recipe.

    Recipe #64987

    11 Reviews |  By BecR

    Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

    Recipe #108449

    10 Reviews |  By M&Mers

    This is the easiest side dish you will ever make! Everyone we have ever served this to cannot believe there are only 2 ingredients. Even non-zucchini lovers will come back for seconds. We use the exact same recipe for asparagus.

    Recipe #34484

    I saw someone cooking these on a television show. They didn't give any quantities, but I've adapted this recipe from what I saw. It might not be authentic Beans a la Bordelaise, but it tastes great, so who cares? By the way, as well as cooking this in a pan, I've cooked this dish in a foil container on the barbecue (grill).

    Recipe #180914

    This lovely cabbage side dish features: a cheese and breadcrumb topping; tender, steamed cabbage; crunchy toasted almonds; and a delicate, slightly sweet, slightly spicy cream sauce. Better still, it can be prepared up to cooking stage several hours in advance. You won't need sauce or gravy with your meat if you use this as a side dish. The creamy sauce is fairly thin and spreads across the plate to combine beautifully with the meat juices. Use it to accompany any meat that is served *without* a sauce (e.g. grilled or broiled steak or chicken). This dish is very liberally adapted from a similar recipe by Australian food writer, Margaret Fulton.

    Recipe #91354

    The slightly aniseed taste of fennel is a great match with carrots and potatoes, so I combined them all in this original recipe. It's a real treat served as a side dish with roast pork and gravy!

    Recipe #96673

    A very simple method of cooking asparagus, where they are wrapped in foil and baked, with nothing but a little butter and salt. So easy and yet so delicious!! My 2 1/2 year old daughter liked it too! I've only tried this once and I followed the recipe exactly as set out, but I'd like to try it again, perhaps putting a few sprigs of herbs in with it. You could also try herb butter instead of ordinary butter. You can omit the salt if you like. If you are making larger quantities you might need to make more than one "parcel". You could even wrap each portion separately and serve them in the foil wrappers - I ate mine straight out of the foil, and I think it made them even nicer as they're still steaming hot and in their cooking juices, and you can keep all that flavour and aroma trapped in the parcel until you're ready to eat it! Would make a really good starter served like this. Although I suppose it depends what kind of guests you've got - if they're used to silver platters they might not be so impressed with silver foil!! But I would be! :)

    Recipe #115068

    I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the lemon juice. This recipe has lots of possibilities!

    Recipe #142464

    8 Reviews |  By Marie

    A delightful side dish with the sweetness of cherry tomatoes. This is a great addition to any meal.

    Recipe #60379

    I'm posting this in reply to a request.

    Recipe #24146

    5 Reviews |  By Bergy

    Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.

    Recipe #12739

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524


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