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

    Veggies

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    6 Reviews |  By Geema

    The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

    Recipe #63469

    These come out browned, garlicky and delicious..not your typical green bean!

    Recipe #149081

    I like to make this as soon as asparagus season roles around ---try not to purchase thick asparagus as it tends to be tough, you may adjust the garlic amount to taste, I have left the chili flakes as optional I like to add them in for heat :)

    Recipe #307260

    This is my favorite way to eat greens. You don't cook them for too long, so they retain most of their nutrients, too.

    Recipe #184425

    I made this dish to go with lasagna one day,I needed something just a little bit different to add to the dinner in addition to the usual garlic bread and salad. I think they liked this better than the lasagna.

    Recipe #24213

    From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!

    Recipe #299871

    I am always on the hunt for healthy recipes and new ways to use vegetables that I already like. I never really think of not cooking zucchini but this sounds good. It is the recipe of British TV chef Merrilees Parker and was first published in the August 2005 issue of BBC Good Food Magazine.

    Recipe #276931

    This was from a Granny's coupon. We had it last night and it is another zucchini hit!

    Recipe #99086

    2 Reviews |  By Shahana

    Use any combination of vegetables you like

    Recipe #296964

    I can't for the life of me remember where this recipe came from but I have been making these for about 30 years now. Everyone absolutely loves them. I nearly always double or triple the recipe because we love them as snacks or in our lunch the next day. Go by the recipe and don't add any extra salt as there is enough in the cheese and crackers. Enjoy! P.S. 8-7-09 I have been making this for over 30 yrs. and have never had a problem with watery zucchini. Might just be a climate issue.

    Recipe #286006

    adapted from 'Cooking Light' to suit my family's tastes.

    Recipe #161095

    Such a wonderful and simple presentation of one of spring's best vegetables with the irresistible flavor of garlic. So easy to make- (but no one has to know how easy it is!!!)

    Recipe #88945

    16 Reviews |  By Marie

    A delicious and different way to serve cabbage - baked with a cream sauce and topped with bread crumbs. From Just Vegetable Recipes.

    Recipe #112332

    19 Reviews |  By Tebo

    A little unusual but easy side dish to prepare. Chinese cabbage can be used as well as ordinary cabbage. Some tabasco or red pepper flakes could spice it up quite nicely if desired.

    Recipe #13669

    This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

    Recipe #157075

    This is a must at your holiday dinner table, It has just the right balance of sweet and spicy --- cooking time will vary depending on the size you cut the sweet potatoes you will love these!

    Recipe #78953

    Recipe #28816

    From Food 911, these are so good! I used to live in Watsonville, California, the artichoke capital!

    Recipe #249216

    1 Reviews |  By Derf

    If you like onions, great side dish! Low-carb magic

    Recipe #18226

    28 Reviews |  By Debber

    Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even "canned" them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you "can" them. My folks refer to these as "Gramma Smart Pickles" --after the little old lady who lived next door in Eagle, Wisconsin.

    Recipe #241141

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