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

    Vegetables

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    The perfect combination, even my kids will inhale this!

    Recipe #44263

    This basic method of cooking fava beans was taught to me by chef Gabriel Claycamp of Culinary Communion. When I was recently able to get ahold of fresh fava beans, I wanted to cook them in a way that highlighted the taste of the beans themselves, and here’s how Gabriel suggested I fix them. Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them!

    Recipe #117520

    Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

    Recipe #152441

    Found this online. My crowd is big on beets and big on things with a hot kick. This looks very promising. Hope to try it soon. If you don't like to boil beets, you can surely roast them instead (yum), or, if in a pinch for time, use canned beets.

    Recipe #217114

    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

    from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color."

    Recipe #217116

    Got this recipe from a good friend. She said the recipe originally called for white sugar & pan sauteeing, but that baking these instead allows Mother Nature to make her own caramelized goodness.

    Recipe #420859

    Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

    Recipe #323289

    This mayonnaise-less potato salad recipe is from a James Beard cookbook. Be sure to pour the bacon drippings over the potatoes while the drippings are still hot so they will be absorbed.

    Recipe #165489

    16 Reviews |  By chia

    very simple to make, and a lovely side dish.

    Recipe #99852

    Recipe #298882

    I just recently introduced Paul to Bok Choy. He had never even heard of it. I was really happy with his reaction. I thought this was delicious. This is a great side dish to a marinated flank steak and pairs well with a nice Riesling.

    Recipe #280807

    I just recently introduced Paul to Bok Choy. He had never even heard of it. I was really happy with his reaction. I thought this was delicious.

    Recipe #312770

    12 Reviews |  By Bev

    This is the corn pudding recipe that has been served at our holiday dinner table for years. We would never think of switching. I hope your family enjoys it as much as we have.

    Recipe #49249

    Recipe #365259

    I should start by saying, “I hate ratatouille”. I’ve always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust – if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size.

    Recipe #381075

    Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!

    Recipe #342141

    This is a recipe adapted from my mother-in-law that introduces Brussels sprouts to the yummy goodness of butter, bacon, onions and mushrooms. The ingredients make for a wonderfully earthy side dish. To make this a vegetarian treat, eliminate the bacon and use butter or your favorite oil for the saute. This dish can be kept warm in a 170* Oven uncovered until time to serve.

    Recipe #348676

    Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots.

    Recipe #346747

    I got this from the Barefoot Contessa Cookbook. SO good.

    Recipe #56103

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