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    You are in: Home / Cookbooks / Fall & Winter Vegetables
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    69 recipes in

    Fall & Winter Vegetables

    A variety of favorite fall and winter vegetables to enjoy. Broccoli, Brussel Sprouts, Cabbage, Carrots, Potatoes, Brussel Sprouts, Collards, Kale, Rutebegas, Pumpkins, Sweet Potatoes, Winter Squash
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    I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!

    Recipe #364252

    This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

    Recipe #398774

    4 Reviews |  By Manami

    Found this in Food & Wine Magazine, 10/07 edition. It is fast, healthy, vegetarian, and delicious! I enjoyed preparing it, as well as eating it! The broccoli is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon, a pinch of crushed red pepper and some toasted cashews :) .Update: 11/07/2008 it has been suggested by a few who have reviewed the recipe that they would increase the amount of garlic, so maybe it would make for a nice change!! ;)

    Recipe #268866

    A quick and easy way to serve broccoli.

    Recipe #130519

    Roasting the broccoli with garlic and Parmesan gives this dish great flavor. You may cut all the stem off the broccoli but I like to leave a little on. You may also peel the stems, cut them in julienne strips and use them too, if you wish. Adapted from the ABC news program. From Ina Gartens new book Back to Basics(Barefoot Contessa).

    Recipe #333744

    A yummy Japanese way of cooking one of my favorite vegetables. From Bento Boxes: Japanese Food To Go by Naomi Kijima, so a single serving as written.

    Recipe #238543

    4 Reviews |  By Jean R

    Roasted broccoli dressed with a tangy Asian style dressing.

    Recipe #236993

    A great basic recipe for a fast side dish - who doesn't like to dress up their veggies? I use regular olive oil as I haven't found the "O Olive Oil" called for in the recipe yet - but posted it as written. Also like to sprinkle with a little (light) bit of freshly shredded/grated Parmesan cheese for a nice twist. Another nice, quick and easy recipe from Sandra Lee on the Food Network - work night meals woohoo!! Check out the other recipes from this episode that compliment this well:Lemon-Herb Butter-Basted Chicken, Lemon Chicken Soup, Lemon Pudding Brulee with Blueberries, and a nice Lemon Cream Martini. YUMMY!! ;)

    Recipe #212120

    From Allrecipes.com. This is my favorite way to eat broccoli.

    Recipe #238503

    Recipe #234410

    This comes from one of my favorite chefs, Ina Garten, The Barefoot Contessa. This is the only way I like brussels sprouts. I add a little chopped garlic to this recipe!

    Recipe #234574

    1 Reviews |  By gaiia

    I found quite a number of similar recipes on how to make it, I decided to try it using my own way and according to my tastebud, they turn out pretty well :) i made this only for myself thus the quantity of ingredients im putting up is only for one person per serving. they can be easily doubled though :)

    Recipe #281219

    An interesting dish from Florence Schwartz's "Vegetable Cooking of All Nations (1973). I've not tried it and am posting for ZWT3.

    Recipe #235082

    Cabbage Salad is a very delicious and healthy food, rich of vitamin C. This salad can be a wonderful snack or delicious appetizer

    Recipe #230162

    Food Everyday

    Recipe #236365

    This one is for my friend Pam, who calls it "that cabbage potato thing". Simple, probably quasi-Indian, and delicious

    Recipe #237330

    A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."

    Recipe #235316

    13 Reviews |  By Manami

    There must be dozens recipes out there, all made by their grandmother's and mother's, who were Polish,Ukranian, Hungarian, Russian or from others who have some other Eastern European background, but I decided I would add mine which my grandfather, from Rumania, used to make with me in our home in Cuba. My father would just melt when I made this and we served it with brisket and gravy, not that the dish needed anything else. In spite of what the directions may seem this is a quickie noodle dish. UPDATE: 12/27/07 just made this again and I used microwaveable(sp) turkey bacon(special request)and I used crushed red pepper flakes and it was great! We enjoyed it so much and I still would like more since I am only allowed a bite!!! "UP-UPDATE" 04/18/09 - have corrected the tiny grammatical error, thanks for the tip! ;)

    Recipe #179227

    4 Reviews |  By acerast

    Coleslaw--Mexico City Style. From "Buen Provecho" by the Junior League of Mexico City (1981).

    Recipe #235555

    6 Reviews |  By Paja

    This is an easy and delicious way to cook carrots. Try to choose a bag that is fairly dry (not been sprayed over and over by the grocery store mister) so that they will caramalize better.

    Recipe #69239

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