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

    Veggies

    Summer Squash Saute by greyghost Photo by Bayhill
    « Previous 1 2 3 4 . . . 10 11 12 Next »
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    I found this recipe in the December 2012 issue of Cooking Light magazine. It is a simple way to dress up broccoli.

    Recipe #500133

    We had a bumper crop of garlic this year and I drove myself nuts trying to find the best way to preserve the flavor all year! I tried roasting it but that didn't work for all recipes. I worried about spoilage and botulism when stored in oil. I read that storing in vinegar gives an acidic flavor to some recipes! Ugh! I came across this method an an agriculture site! Not only was this easy from start to finish it was convenient too! The only real work involved is peeling the garlic but that went fast while watching a show of tv or maybe even visiting with a friend- who can share the job! The system requires an amount of garlic so I used 1 head but use as much garlic as you like. Of course, there is no substitute for the flavor and texture of fresh, raw garlic! I found that this method preserves the flavor best imho. Enjoy!

    Recipe #486771

    i haven't tried this yet. saving for safekeeping. i don't usually like cauliflower but this seems different enough to be tasty. i'm told this works fine with gluten-free flour and/or soy milk if desired. a cup of hot sauce seems like an awful lot to me. i'll probably start with less. i'd also like to incorporate jack cheese into this somehow but haven't figured it out yet. i'll adjust after i've tried it. i see no reason you couldn't do this with bbq sauce or whatever instead

    Recipe #482138

    I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

    Recipe #478630

    We had this simple, delicious starter in a Bali restaurant recently. I've since made it at home to rave reviews.

    Recipe #463825

    Found this in a Cuisine at home "cooking for two" book I bought, made it and LOVE it. Made just enough for DH and I and only used one pan to cook twice, first partially cook sprouts in water then saute in butter. The end result is YUMMY if you like sprouts and really brings out the fresh flavor with a nice bright color. I did saute some onions with mine and liked that.

    Recipe #461160

    If you like garlic & lemon, here is a very nice way serve a great favorite of mine, Brussels sprouts.

    Recipe #459347

    The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!

    Recipe #459143

    6 Reviews |  By Elmotoo

    TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes. submitted for ZWT7. a lovely vegetarian dish.

    Recipe #457965

    If you're a brussel sprout lover, this is sure to please and is quick and easy.

    Recipe #455234

    5 Reviews |  By Debbwl

    A healthy side that is super quick and super easy.

    Recipe #454315

    This is a no soy sauce, no sesame oil recipe. Although I love both of these, I'm on a diet and can't really have these seasonings. This fits the bill!

    Recipe #443968

    2 Reviews |  By blucoat

    This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

    Recipe #442276

    25 Reviews |  By Debbwl

    A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage.

    Recipe #441862

    Grilling meat is easy. This recipe takes the "work" out of nutritional vegetable side dishes that accompany many picnics. This recipe can be prepared one to two hours ahead of time, placed in cooler and carried off to the park or backyard for later grilling. There's something about grilled vegetables that make them oh so good!

    Recipe #431230

    A recipe from "The BBQ Bible" by Steven Raichlen, which he states this is from Morocco, posting for ZWT6.

    Recipe #424046

    These zucchini cakes make an elegant appetizer. Be careful with the nutmeg, it can quickly take over the taste, less is more.

    Recipe #419315

    Great for kids and not only!

    Recipe #413832

    1 Reviews |  By Katzen

    I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.

    Recipe #383051

    I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

    Recipe #376387

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