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


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    These mushrooms are quite impressive with steak. I took ideas from a couple of sources and came up with these

    Recipe #192899

    Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

    Recipe #83524

    Not exactly low fat/cal, but very easy, and very good too.

    Recipe #154074

    Lemon and asparagus are a classic combination and there are many versions here on the site. In this version, the lemons are roasted along with the asparagus allowing them to caramelize releasing a wonderful tangy-sweet accent to the asparagus stalks. Even better, this heart healthy dish skips the butter and gently uses extra virgin olive oil and fresh herbs. The recipe easily doubles or triples for a larger group.

    Recipe #189611

    Simple and super yummy. Makes a wonderful side dish for just about anything, but especially nice with steak. A little different (and more interesting) than the standard way of sautéing mushrooms in just butter and garlic.

    Recipe #193539

    This is from Mayo-clinic. I loved that it was easy, healthy and tasty! I broiled baby portabellos on a cookie sheet.

    Recipe #195632

    This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables

    Recipe #184924

    A light and garlicy accompaniment. I saw this in a cooking magazine years ago but can't tell you which one. Edited to add: I think that if spearmint and oregano were subbed for the basil, this would make a great accompaniment for Greek dishes. Let me know what you all think....

    Recipe #136001

    Posted in honor of Ev's visit to Crete. From Mrs. Kristalia Psoma of the Exantas restaurant in Crete. I had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. The cheeses went into the food processor and after they were ground well, I added just enough heavy cream to bind them together. It worked great, not only as a binder but added the richness of the cream and moderated the "bite" of the cheese. Don't use the mainland, northern Greek version of mizithra. It's too dry, low in fats, and will not blend into the dish.

    Recipe #178085

    3 Reviews |  By Lorac

    A little bit of lemon and horseradish adds a lot of flavor to this quick side dish.

    Recipe #75639

    13 Reviews |  By Lorac

    The perfect side dish for those "hurry up" week day dinners. A fresh, flavorful addition to any meal.

    Recipe #31261

    15 Reviews |  By Rita~

    A great Polish side dish for all you beet lovers.Serve over greens for a nice salad or all alone. Check out my polish Potato and Beet Salad recipe #66870 which has beets in it. We serve the potato salad for Easter.

    Recipe #84141

    In Greece this would be served as a main (vegetarian) course. You don't have to eat meat every day.

    Recipe #59787

    Posted for Zaar World Tour 2005. Yes, there are other braised cabbage recipes posted, but this not only looks different, it happens to be the lowest fat dish in a cookbook full of very high fat recipes. It also is a breeze to make and utterly delicious. I'm a sucker for caramelized anything. If you prefer a sweeter taste, add a bit more sugar. From a cookbook called The New Irish Table.

    Recipe #134612

    10 Reviews |  By Bergy

    Great taste and great to use those prolific zucchinis. If you wish to vary the recipe try l lb. of zucchini and 1 lb of eggplant just be sure that you slice the eggplant thickly and salt for 30 minutes to get some of the moisture out. Rinse and dry before using. You may also like to sprinkle 1/4 cup of parmesan cheese over the casserole for the last 15 minutes of baking.

    Recipe #10607

    7 Reviews |  By Malriah

    I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time.

    Recipe #54167

    All of the work in this recipe can be done in advance. Keep the butter at room temperature and refrigerate the asparagus until ready to cook.

    Recipe #60788

    17 Reviews |  By Mirj

    This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.

    Recipe #53220

    Nice healthy roasted vegetable side dish, recipe from Health Check website.

    Recipe #138225

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