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    You are in: Home / Cookbooks / Veggies
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    159 recipes in

    Veggies

    Eat em!
    « Previous 1 2 3 4 . . . 6 7 8 Next »
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    Are you a Brussel Sprout fan? You might be convinced after trying these. This fast dish has lots of flavor. Recipe from Vegetarian Times.

    Recipe #170613

    This is from Tyler Florence from a Swedish show he did. This is for the World Tour Contest! Simple to make! I can find dandelion greens in my grocery store.

    Recipe #136460

    This is answer to a recipe request and I'm glad that they requested it. I love greens and this looks like a great new way to eat them.

    Recipe #63351

    This tastes similar to a French Onion Soup!

    Recipe #167217

    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

    I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.

    Recipe #84473

    Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.

    Recipe #133156

    Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.

    Recipe #201073

    Never have I had carrots that tasted as good as this! Spices and carrot juice make this recipe. If you try it, I hope you enjoy as much as we did. BF found this recipe from a recent edition of Country Home magazine. You can either buy carrot juice or make it yourself if you have a juicer.

    Recipe #162184

    Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.

    Recipe #108208

    A meatless cabbage skillet dish. This works in the crockpot, too. Just put everything in the crockpot at once EXCEPT the cream cheese and cook on low 6-8 hours or high for about 3 hours. Stir the cream cheese in when done.

    Recipe #168001

    This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.

    Recipe #18816

    This is from TOH. This looks like such a perfect combination of flavors!

    Recipe #193955

    1 Reviews |  By Derf

    Nice Chinese style greens, other greens may be used. A nice side for any meal.

    Recipe #84126

    Recipe #179981

    Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.

    Recipe #125758

    2 Reviews |  By Annacia

    This recipe is not for canning. It's a refreshing way to use zucchini that you have ready in the fridge.

    Recipe #217142

    50 Reviews |  By Geema

    This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!

    Recipe #61382

    Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.

    Recipe #89190

    I love artichokes and eggs benedict. When I found this recipe I immediatly made it for breakfast the next morning. It is a beautiful and elegant breakfast dish that is great for a special occasion or romatic morning.

    Recipe #108255

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