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    You are in: Home / Cookbooks / Vegetables
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    60 recipes in

    Vegetables

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    This was part of a dinner in Rachel Ray's magazine. It was served with salmon, but this would also be good with pork. It's a different way of serving zucchini and summer squash which is so abundant in the summer!

    Recipe #500289

    Taken in Coup de Pouce. Simple and easy recipe. Only 5 minutes of cooking.

    Recipe #258291

    There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

    Recipe #19012

    A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this recipe at the peak of zucchini season in summer when quality and selection are best. From Mediterranean Light. Especially good with fresh basil!

    Recipe #158292

    My husband dislikes zucchini, but even he gladly eats his servings of this at dinner!

    Recipe #44833

    A nice mixture of nuts and green beans to dress up any meal.

    Recipe #14804

    1 Reviews |  By Kishka

    Another variation on the spinach/raisin/pine nut theme. This comes from the Williams-Sonoma website. I have never actually made it with raisins or pine nuts - I usually use slivered almonds and currants and it turns out great. Perfect accompaniment to just about anything!

    Recipe #437514

    Middle Eastern from recipegoldmine

    Recipe #423494

    This is part of a Woman's Day recipe. I think it makes a great side.

    Recipe #493357

    I found this recipe in with some new cookware.

    Recipe #467591

    I found this recipe in with some new cookware.

    Recipe #467592

    It seems that most of the recipes we find that we REALLY enjoy from Food Network come from Barefoot Contessa. Here's one of her best. It made a Brussels Sprouts lover out of my Brussels Sprouts hater Auntie Bev. We eat them usually at least once a week.

    Recipe #257951

    As soon as I get them home from the market, I like to blanch fresh green beans for about five minutes and then keep them in the refrigerater (where they keep for nearly a week) until I'm ready to make this tasty recipe from the Los Angeles Times.

    Recipe #170055

    I found this recipe in Woman's Day.

    Recipe #402398

    18 Reviews |  By DebbiF

    I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

    Recipe #71750

    One of my husband's favorites! Recipe is from Woman's Day.

    Recipe #362123

    2 Reviews |  By BeckyF

    In this recipe, the Brussels sprouts are boiled and then tossed with a bacon and vinegar sauce. This sauce is good on other vegetables such as broccoli and cauliflower. Use it in the spring with spinach or in the summer with greenbeans. You can make the dish several hours ahead, but just combine the Brusseles sprouts and the sauce rather than cooking them long enough to heat the sprouts. Before serving, reheat and sprinkle with the bacon.

    Recipe #51625

    15 Reviews |  By jean1

    A different way to serve spinach, People who do not like spinach, seem to really like this way of serving it.

    Recipe #11296

    Simple to cook, yet tasty.

    Recipe #51793

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