Vegetable
894 recipes found
Pickle Salad
When you're out of greens, look to the jar.
Carrot Slaw with Toasted Cumin Seeds
Bright, crunchy slaw perfect for taco night, adding to greens salad, and serving alongside almost anything. Cheese is optional, slaw stores well if cheese is added separately.
Eggplant Every Night-simply fried eggplant dressed with yogurt, mint, olive oil
I love eggplant - if it is prepared the right way. When prepped properly and gently sauteed, it can taste like CANDY!
Kale, Farro, and Sweet Potato salad with Pomegranate Dressing
A colorful dish for any day
Grilled Iceberg Wedge with Malt Vinegar Dressing
Cooking tip: When cutting the iceberg lettuce, take care to leave the core intact. This will help keep the leaves together so they won’t fall apart on the grill. For an extra special touch, throw a handful of soaked wood chips onto the coals 5 minutes before grilling.
Broccoli Stems with Garlic and Anchovies
Sliced into coins and browned in a fragrant oil, broccoli stems refuse to play second fiddle to florets.
Roasted Asparagus and Fennel with Charred Lime
I intended this dish to be a sprightly salad of shaved asparagus and fennel with a lime-chili vinaigrette. But when shaving the first spear of asparagus, I decided that I wanted something warm and bold in flavor. So I cranked up my oven, tossed the asparagus and fennel in a liberal amount of olive oil and chili flakes, and threw in a halved lime that was destined for my vinaigrette. I then slipped the whole pan under the broiler to enhance the charred flavors. I finished the dish with juice from the charred lime and fennel fronds. The charred lime heightened and married the already bold flavors. My dish was the complete antithesis of sprightly, but on a cool spring evening, it completely hit the spot.
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