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

    Vegetables

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    Sauteed Cabbage
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    From the Closet Cooking blog

    Recipe #440055

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    Sake Braised Bok Choy
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    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

    Recipe #440216

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    Parsnip Patties
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    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

    Recipe #440239

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    Parsnips With Dark Beer Glaze
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    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

    Recipe #440241

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    Roasted Red Peppers With Rosemary
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    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Serve with French Bread.

    Recipe #440242

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    Chili Roasted Rutabaga
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    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

    Recipe #440250

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    Greek Style Fennel
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    From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds

    Recipe #419396

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    Kimchee Style Turnips
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    From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds

    Recipe #419673

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    Swedish Red Cabbage
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    From Epicurious.

    Recipe #405246

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    braised radishes
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    1 Reviews |  By chia

    for radish lovers.

    Recipe #88913

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    Parsnip Potato Latkes With Horseradish Cream
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    Cooking Light, NOVEMBER 2003

    Recipe #405449

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    Root Vegetable Latkes
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    Cooking Light, DECEMBER 2001

    Recipe #405476

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    Tomatoes Roasted With Rosemary and Lemon
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    This smells as good as it tastes! Great served over pasta or rice, or scooped up with crusty bread. Adapted from Cooking Light magazine(June 2004)

    Recipe #168312

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    Braised Fennel With Orange
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    Cooking Light. Dec 2003. Serve with ham or pork tenderloin

    Recipe #342404

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    Sherry Braised Roasted Peppers
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    Cooking Light Aug 03. "Serve this versatile side dish with flank steak or chicken, or toss it with pasta. Keep leftovers in the refrigerator for a few days. Reheat in the microwave or serve at room temperature."

    Recipe #342447

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    Sauteed Cherry Tomatoes With Shallots
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    Cooking Light. Oct 2004. Serve this as a side dish to grilled chicken or pork tenderloin or toss with pasta for an easy main dish.

    Recipe #340294

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    Golden Rutabagas and Shallots
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    Cooking Light. Dec 2004

    Recipe #340953

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    Roasted Parsnips With Sage
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    Gourmet 12/05

    Recipe #341315

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    Wilted Cabbage With Toasted Cumin
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    From Cooking Light. Per 1 cup serving: 58 calories, 1.8 g fat, 3.1 g protein, 9.9 g carb, 4.8 g fiber, 0 mg cholesterol.

    Recipe #144275

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    Chinese Celery Strips
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    Gourmet | August 2004

    Recipe #338975

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