Vegetable
882 recipes found
Pumpkin Simple Syrup
Spice up Halloween with spicy pumpkin simple syrup! With this syrup, you can make treats by drizzling over ice cream or using in cookie batter, or be tricky by adding your favorite liquor for a happy Halloween indeed. Of course, I chose the latter, but to keep the mixture thick for the former just don't strain it. Pumpkin is super high in Vitamin A so no matter if you are tricking or treating, you'll be doing good for your skin, teeth and eyes.
Braised Celery with Garlic Chips
With recipes like this, I think the lowly-thought-of celery can move on up to join the popular crowd with kale and brussel sprouts. A super easy side dish ready in 20 minutes that's "Low In" carbs, saturated fat and cholesterol, AND is gluten-free and vegan. GO CELERY!
Jicama Stack
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
Avocado Pudding Cups
Usually used like a vegetable, avocados are actually a fruit and adapt well to desserts. Sweet enough for kids and fancy enough for company, this pudding will always make you feel like you're indulging. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/avocado-pudding-cups
Hasselback Zucchini
A perfect recipe for the spring to use all the homegrown zucchinis, an elegant way of presenting a boring vegetable and a delicious way of cutting the extra starch from your meal (vs the traditional hasselback potatoes).
Roasted Cabbage
We started making this roasted cabbage recipe last summer, back when our CSA haul featured cabbage almost weekly. Months later, we’re still eating it this way.
Caramelized Cauliflower
Pan-frying cauliflower brings out the natural sugars and caramelizes them, giving this side dish recipe a sweet, nutty flavor. Season with red pepper flakes.
Go-To Brussels Sprouts
The name says it all – one of my favorite ways to prepare Brussels sprouts, as it's quicker than roasting, taking just a few minutes. When I need to do advance prep, as for example when these are part of a somewhat involved meal, I brine my prepared Brusslies for a few hours (or even a few days) in a quart of cold water - or enough cold water to cover by at least an inch -- to which I've added two or three hefty pinches of salt. It preserves the color nicely without making the outer leaves mushy (a downside of blanching them). I picked the brining trick up from the 1943 "Joy of Cooking." Mrs Rombauer never lets me down. I hope you enjoy these. ;o)
Kickin' Corn with Avocado Cream
I made this recipe because of my love for avocados and corn, particularly in the summer when sweet corn is in season. If sweet corn is not in season, not to worry, frozen corn works as well in the winter months.
Springy Fennel Side – with Cool Weather Variation
Light, citrusy, perfect alongside an Easter ham or, when the days lengthen and the evenings are warmer, packed in a basket supper. Enjoy! ;o)
Pan con Tomate with Burrata
Pan con Tomate was a revelation to me the first time I had it. Sweet from the tomatoes, spicy from the raw garlic, and warmed by the toasted bread, it might be the meal I would choose to eat forever if I had to make that choice. This recipe is basic but I really like to add a wedge of burrata on top to make it truly over the top. It's simplicity at its best. And to top it all off, it only takes about 10 minutes to make from start to finish.
Chile Relleno Puff Pastry Tart
Having seen photos of ham & cheese puff pastry squares I decided to have fun with fresh garden peppers; I love Chile Relleno and this recipe is a tart I put together using puff pastry.
Alice B. Toklas' Asparagus in Salt & Pepper Whipped Cream
The one way you probably haven't thought about serving asparagus -- and you should. Adapted slightly from Greene on Greens by Bert Greene
Spaghetti Squash with Tomatoes, Garlic, Anchovies and Cheese
I love pasta but the carbs don't love me, so I turn to alternatives to get my fix. Spaghetti squash can be bland on its own, but combined with a few punches, can be a real treat!
Salata de Vinete (Romanian Eggplant Spread)
During my time living in Romania making the perfect version of this staple eggplant spread became an obsession. I have observed friends (and their mothers), and I think that I have hit on a great version that works well in the American kitchen. Its a dish that delights and impresses guests who know nothing of Romania and makes Romanians smile. I often add garlic, which is not traditional but is really tasty. When I add it I mix it in at the end, after the mixture has really become cohesive. For this amount of eggplant, 1-2 cloves of garlic. Make sure to garnish this nicely and have plenty of good bread or crackers for spreading.
Mediterranean Whole Roasted Cauliflower
This Whole Roasted Cauliflower recipe can be served at a rustic dinner party or as a weeknight dinner. Traditional Mediterranean flavor, only 5 ingredients.
Browned Butter Brussels Sprouts
Browning the butter before tossing with the cooked Brussels sprouts gives this side dish a nutty flavor. When browning the butter be sure to watch it carefully since it goes from brown to burnt in no time flat. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/browned-butter-brussels-sprouts
Garlicky Creamed Wild Onions
This wild onion sauce recipe is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, like pasta or meat.
Mama Mia Stuffed Mushroom Pizza
Keeping in line with the low carb craze, I created this recipe with lots of flavor, but minimal ingredients - quick, easy, delicious, very healthy! Most people like mushrooms on top of their pizza, so why not use one big "shroom" as the crust and hold the white crust?! "THINK OUTSIDE THE BOX & INSIDE THE SHROOM!"
Simply Sublime Tomato Sauce
Make this sauce only when you have truly ripe tomatoes and an excellent olive oil on hand. Because the sauce only has three ingredients, each one needs to be the best you can find. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/simply-sublime-tomato-sauce
Garlicky Greens with Microwave Polenta
Easy, fast, satisfying. Spice it up by adding a little hot pepper to your greens, make it richer by adding a dash of cream or milk (or even mascarpone!) to your polenta. And you really can microwave polenta! Read more at http://threecleversisters.com/2012/03/02/garlicky-greens-with-microwave-polenta/
caramelized onions
With a honeyed sweetness and jam-like quality, caramelized onions are great on sandwiches, in omelets, or loaded on flatbreads!
Whipped Goat Cheese and Chive Mashed Cauliflower
Velvety smooth goat cheese and chive mashed cauliflower. All the flavor without the carbs! This recipe is divine!
Caramelized Red Chicory
In Belgium, where the chicory actually comes from, the Dutch-speaking call the vegetable “witlof” (white foliage). So be sure to prepare this dish “with love”! It’s a tempting combination of bitter and sweet, just as love sometimes is… Once an Italian friend cooked it as a side dish – back then she used the more familiar white chicory. A while ago I came across those red beauties and of course I fell in love immediately…