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

    vegetables

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    Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread.

    Recipe #81968

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

    Recipe #102677

    45 Reviews |  By Marie

    A bundle of asparagus is drizzled with garlic steeped olive oil, wrapped in bacon and roasted. The flavor of this is outstanding.

    Recipe #116610

    25 Reviews |  By Noo

    A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole.

    Recipe #356134

    Another great side to a roast. These are sweet/sour perfection. From Bon Appetit, December, 2000.

    Recipe #82032

    i sometimes double the sauce ingriedients and serve with orzo pasta.

    Recipe #31264

    18 Reviews |  By KelBel

    I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

    Recipe #104476

    11 Reviews |  By BecR

    Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

    Recipe #108449

    This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.

    Recipe #38358

    This is delicious and may be doubled, use only aborio rice for this :)

    Recipe #168030

    8 Reviews |  By Nif

    What a delicious side dish to have with your grilled steak! I love cooking mushrooms when I am grilling. I can just put them on and pretty much forget about them. They don't really overcook, unless you burn them! Take your time with them if you want to. You can also cook them at a higher heat, but you really have to make sure you don't burn the garlic. Enjoy!

    Recipe #380352

    This recipe has a most romantic source. A few years ago my husband and I chartered a small gulet to explore the coast of Turkey. Our captain, cook and guide was Mehmet. We moved around the Gulf of Fethiye, looking at ruins and swimming by day, mooring each night in a different place. One night, Mehmet cooked these beans and gave me the recipe. I'm very happy that I can share it with you.

    Recipe #91234

    8 Reviews |  By Brenda.

    I have been making this for years. I got the idea from a recipe in the old Joy of Cooking and just modified from there. This is great comfort food

    Recipe #108678

    8 Reviews |  By GaylaJ

    I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.

    Recipe #193511

    8 Reviews |  By glitter

    I found this in a church cookbook. It is another tasty sidedish. I have a mushroom farm not far so I am always scouting for mushroom recipes. I like using a variety to change it. Also different cheeses like Swiss, Asiago, etc. can enhance this dish tremendously!

    Recipe #82117

    Recipe #51231

    This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

    Recipe #334194

    From Taste of Home, a fast and simple side dish that's well-seasoned and fairly low in fat.

    Recipe #112706

    7 Reviews |  By Katha

    Had cabbage didn't want coleslaw tried this. My husband likes this with served with pork.

    Recipe #92301

    7 Reviews |  By yooper

    The parmesan cheese and garlic really dress up plain old Broccoli with very little effort or time!

    Recipe #45302

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