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    You are in: Home / Cookbooks / Sides, veggies and fillers
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    190 recipes in

    Sides, veggies and fillers

    Veggies and all types of sides to serve with a main dish. So many differant and exciting things to try.
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    Yummy, if you like spinach you will love this

    Recipe #171304

    Found on facebook; posted by Barefeet In The Kitchen -- modified from http://barefeetinthekitchen.blogspot.com/2013/01/sriracha-honey-roasted-broccoli.html. Original recipe by Rosemarried.com.

    Recipe #506822

    A delicious appetizer from Rachael Ray magazine.

    Recipe #261025

    I have never had asparagus as good as this recipe from my friend Stacy in Virginia. My Hubby and I easily eat an entire bunch in one sitting! This is so EASY!!!

    Recipe #294693

    1 Reviews |  By DianeNJ

    Fresh corn on the cob never tasted sweeter or better! My mom taught me this simple technique and it is always a hit People compliment me on how delicious the corn is and where DID I get it? Good local corn helps but this will make any supermarket corn come alive.

    Recipe #312130

    7 Reviews |  By Zurie

    Lots of vitamins and a tangy taste! Blanch the veggies while you make the topping. If you want more sauce, use more lemon juice and also more sugar and mustard. Use young, fine green beans for this.

    Recipe #268874

    A delicious Mediterranean-inspired treat - makes a nice entree or light lunch, or as a side with your favourite steak.

    Recipe #471737

    I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.

    Recipe #385071

    3 Reviews |  By Mikekey

    Murcia is a region in SE Spain, on the Mediterranean coast, where tomatoes are a major crop. The traditional way to make the dressing is using a mortar and pestle, but the blender simplifies the process.

    Recipe #483370

    This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!

    Recipe #36688

    2 Reviews |  By blucoat

    This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

    Recipe #442276

    I My family could make a meal just with these potatoes, they so delicious! Adjust all seasonings to taste, for a more lemon flavor then increase the lemon juice.

    Recipe #137331

    1 Reviews |  By Manami

    A new take on an old recipe. The sesame seeds provide a crunchy but not overpowering flavor. You can serve these with an interesting Asian-inspired dipping sauce and it changes the aspect of the whole dish. I found this on mealsforyou.com

    Recipe #150536

    Simple cous cous perfect for side dish.

    Recipe #221217

    8 Reviews |  By ekives

    This one came from my mother-in-law. We eat lots of rice here in Brazil, and this recipe is an easy and tasty variation on the Brazilian pilaf.

    Recipe #87090

    When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

    Recipe #57466

    This recipe was given to me by a German lady that I worked with some time ago, it's a nice change from the usual potato salad recipe

    Recipe #70282

    These are absolutely delicious, and easy to prepare!

    Recipe #90822

    I have been making these for years, and I always make lots to freeze! --- The potatoes must be baked firstly, cooled completely then frozen, do not omit the eggs and warm the whipping cream with butter on top of the stove firstly, or the potato filling will not freeze properly and become soggy and soft when reheated --- the amounts listed are for 7 jumbo russet potatoes, if you are making to freeze then you may easily double or triple the amounts, keeping the green onion amount as stated in recipe or you may increase slightly --- the potatoes may be used right away or frozen, directions include method for both --- purchase the jumbo russet potatoes for this.

    Recipe #202761

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