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Vegetable and Salad side dishes

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MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.

Recipe #80130

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Recipe #50847

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

Recipe #49387

1 Reviews |  By Mika G.

These are delicious silver-dollar sized pancakes. Makes a great side dish. You need to squeeze out as much water as you can in that step, otherwise they may not hold together well. I've never had a problem with it.

Recipe #259892

20 Reviews |  By Kim127

This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

Recipe #153569

Delicious asparagus cooked in creamy rice

Recipe #182077

Strawberry Swap Spring 2005 ZWT region is West for the strawberries and the asparagus grown in California.

Recipe #122587

12 Reviews |  By loof

From the Junior League of North Harris County TX - this is terrific!

Recipe #266095

These wraps make a lovely breakfast, light lunch or entrée. This recipe was originally from a free health magazine. Makes at least 8 wraps. Serve with a little hollandaise sauce if desired. Can easily use parmesan cheese in place of the pecorino and any herbs of your preference

Recipe #232083

Something to do with leeks and broccoli! I double the sauce. From Healthy Living.

Recipe #136658

1 Reviews |  By Terese

A great summer recipe with a bit of zing to it

Recipe #41300

This is a great recipe for those fresh from the garden green beans.

Recipe #25787

93 Reviews |  By Evie*

my fav way to serve asparagus

Recipe #12619

Hot, spicy, sweet and fruity this delicious Moroccan dish is from Modern Moroccan by Ghillie Basan

Recipe #211995

106 Reviews |  By Ms B.

I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.

Recipe #69240

This delicious recipe can easily be cut in half or two-thirds for a family dinner. The ancho chiles are a perfect complement to this dish! Loaded with flavor and a true crowd pleaser. The recipe can be prepared through Step 3 and refrigerated for up to 3 days. Found in Food & Wine: Thanksgiving CookItNow

Recipe #150438

This is a nice change from the traditional green bean casserole. I like it much better. This is my sister-in-law's recipe. She knows she has to bring it to all family functions and that the leftovers (if there are any) are all mine! Prep time includes the time it takes to cook the frozen green beans before assembling the casserole.

Recipe #99406

I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum!

Recipe #91667

I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try'll like them!

Recipe #102677

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