After preparing AngelaTN's roasted asparagus for dinner recently, I just couldn't get enough of them! I wanted to make them again, but the event I was going to was a non-heating kind of thing, so I decided...
Author: Julesong
A great basic recipe for a fast side dish - who doesn't like to dress up their veggies? I use regular olive oil as I haven't found the "O Olive Oil" called for in the recipe yet - but posted it as written....
Author: Mommy Diva
This is from "The Best International Recipe", from the Cooks Illustrated folks. You want mushrooms with caps about 1.5 - 2 inches in diameters.
Author: Debbie R.
A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!
Author: BeachGirl
Make and share this Ginger/Garlic Savoy Cabbage recipe from Food.com.
Author: Bergy
This recipe is from Sunset Favorites II. This combines mustard which my daughter likes with a vegetable.
Author: Lavender Lynn
This is a delicious summer salad, however I make any time of the year. It is always a big hit with family, friends and at church functions. We love it. It is easily made as a lowfat version, using low...
Author: Bobtail
This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount...
Author: pedspeech
Author: Jill Silverman Hough
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make...
Author: K8tee
This dish is comforting and delicious, compliments pretty much any main course, and would also be a good dish for a brunch buffet. I made this up one evening when I needed a vegetable side dish, and it...
Author: jo_mama
This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable;...
Author: Lennie
Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.
Author: Jazmina
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
This is a wonderful version of coleslaw that packs a little heat. It's perfect with any summer BBQ. Adjust the heat by adding to or removing the jalapeños! From Chef Dean Fearing, The Mansion on Turtle...
Author: Leslie in Texas
True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.
Author: An_Net
Brisket- and cream cheese-stuffed, bacon-wrapped jalapenos with a BBQ glaze. This recipe requires pre-cooked brisket. It is a great recipe to use up any leftover brisket.
Author: burtvilla
Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's Everyday Diabetes Cookbook.
Author: PaulaG
My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.
Author: greyghost
Coming from a Standard American Diet (SAD) background, Brussels sprouts have not been a regular part of my diet. Now I understand the importance of them, in part because of websites such as http://www.WHFoods.com,...
Author: Netgirls Healthy Co
This is a fantastic and simple way to prepare asparagus! I don't think I will ever go back to just plain steamed asparagus. Prociutto is expensive, but this recipe doesn't use very much. And its TOTALLY...
Author: Aimchick
An easy to make side dish for a great steak or a tasty appetizer. Double or triple recipe and serve in crockpot for a party. From meals.com.
Author: Gadget_Queen
Author: Bruce Aidells
Modified recipe from MyRecipes.com. Original recipe by Hannah Klinger, published in Cooking Light, May 2011.
Author: KerfuffleUponWincle
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly...
Author: FlemishMinx
Author: Lovoni Walker
This is a quick and easy meal. Serve with spaghetti or vermicelli noodles. From Canadian Living Magazine.
Author: daisygrl64
Make and share this Pan-Roasted Asparagus recipe from Food.com.
Author: CountryLady
I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.
Author: Velouria
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make below the suggestion that you steam the asparagus...
Author: BarbryT
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Author: LJALEXSTADT
Author: Pam Anderson
I found this recipe back in 2002 in the Weight Watchers Community Recipe Swap. Because it is all vegies and seasonings it has 0 points. I tweeked the recipe to my liking and have been making it since then...
Author: C Wojo
This time of year if your from the south, tomatos everywhere!! A friend of mine from the Pilot Club shared this with me several years ago. It's great hot or cold.
Author: Redallnite
Let me start by saying I am not a fan of Brussels Sprouts. I made this recipe one Christmas as my mom loves them. I was impressed and amazed on how these turned out. So for all of you "non brussels sprouts...
Author: BakingGuru