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    You are in: Home / Cookbooks / vegetables
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    108 recipes in

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    hollyfrolly

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    Artichoke Hearts, Green Peas and Mushrooms in a Lemon Sauce
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     4 Reviews |  By Cookgirl

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    Another winner from The Mediterranean Vegan Kitchen. I have to tell you that I shamelessly cheat with this recipe and use frozen artichoke hearts from Trader Joe's-saves a significant amount of time. Use fresh artichokes if you wish.

    Recipe #140226

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    Yellow or Zucchini Squash Pie
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     67 Reviews |  By southern chef in louisiana

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    This recipe was given to my mom from a lady who works with her. I love it and so does my husband, and he hates squash.

    Recipe #9116

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    Summer Squash Casserole
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     69 Reviews |  By William Hakala

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    Recipe #13481

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    Susan's Italian Roasted Red Peppers
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     5 Reviews |  By RedVinoGirl

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    This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!

    Recipe #310423

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    Roasted Green Beans
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     370 Reviews |  By Seamouse

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    A great alternative to fast-food French fries, my family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

    Recipe #133821

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    Greek Potatoes (Oven-Roasted and Delicious!)
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     549 Reviews |  By evelyn/athens

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    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

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    Garlic Potatoes
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     113 Reviews |  By Miss Erin

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    A decidedly different take potato side dishes, as seen at Kincaids restaurants

    Recipe #13380

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    Wine Baked Olives and Garlic Cloves
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    Be the first to review! |  By That is Dr House to you

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    From Veggie Life.

    Recipe #208627

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    Grilled Portabella Mushrooms Fra Diavolo
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     1 Reviews |  By That is Dr House to you

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    Modified from Italian Cooking and Living, December 2001/January 2002

    Recipe #198456

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    Real Simple's Lemon Spinach
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     4 Reviews |  By That is Dr House to you

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    Real Simple. Fresh Spinach. Fresh Lemon Juice. Fresh Garlic and you have a nice side dish.

    Recipe #213568

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    Springwater Mushroom Broth
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    Be the first to review! |  By That is Dr House to you

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    from Tom Stokey's recpe from Noodles in St Helena in the Napa Valley by way of Mostly Vegetables by Susan Costner

    Recipe #208411

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    Zucchini, Onion and Tomato Bake
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     9 Reviews |  By cajun chef in Louisiana

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    The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!

    Recipe #181060

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    Asparagus Salad with Lime Vinaigrette
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     2 Reviews |  By Evie*

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    Lovely

    Recipe #13087

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    Fresh Herb Potatoes
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     5 Reviews |  By Chef Kate

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    From the South Florida Sun-Sentinel, this dish lets you taste the herbs as the heat from the potatoes warm their aromatic oils. Be sure to add the herbs to the potatoes when they are really hot. This 'combo' of herbs is wonderful -- but so are others so feel free to play.

    Recipe #226071

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    Asparagus Provencal
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     8 Reviews |  By Chef Kate

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    So simple, so easy--and such good flavors. Delicious with a crisp rose. The fifteen minutes of prep is for boiling water and blanching the asparagus.

    Recipe #160251

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    Cherry Tomatoes Persillade
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     13 Reviews |  By Chef Kate

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    A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes. You can vary this by adding basil and or mint or other herbs.

    Recipe #169738

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    Chilean Cilantro Salsa (Pebre)
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     11 Reviews |  By Chef Kate

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    There are many variations of pebres, mildly hot or very hot, according to taste. This one is adapted from "The South American Table," by Maria Baez Kijac. You can add one finely chopped tomato to the salsa, if you like. Serve in a small bowl with grilled meat, chicken or seafood.

    Recipe #189438

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    Roasted Vegetable Stock
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     17 Reviews |  By Chef Kate

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    This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

    Recipe #143292

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    Keiko's Spicy Dynamite Edamame
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     7 Reviews |  By Dr. Jenny

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    From Keiko O' Aoki's "Easy and Healthy Japanese Food for the American Kitchen." According to the book, this is a great party food that pairs perfectly with wine and beer. DH and I tried this last night while making sushi. We really enjoyed it and agreed it would make a great party appetizer. It was also really easy! We used canola oil and frozen edamame, microwaved per the package's directions.

    Recipe #280527

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    Stuffed Mushrooms
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     40 Reviews |  By HeatherFeather

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    This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

    Recipe #48627

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