Vegetable
894 recipes found
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…
Spring pea, mint and goats cheese bruschetta
Nothing signifies the beginning of spring quite like fresh mint, bright zesty lemon and sweet, sweet peas. Try this Spring Bruschetta recipe, it's delicious!
Roasted Cauliflower with Pine Nuts
Roasting is my go to method for delicious vegetables. It creates simple, elegant, and beautiful platters of caramelized crunchy forkfuls of bliss!
CAULIFLOWER DIJON
Warm, charred cauliflower pairs beautifully with the vinegar and spice contained in Dijon mustard. To go a step further, I added garbanzo beans, making the dish a complete vegan meal with the addition of protein. Roasted garbanzo beans are really delicious! Roasting the beans makes them crisp and almost nut-like. For a comforting meal with loads of flavor, this dish fills the bill.
Minted tomatillo salsa
This recipe is a simplification of a recipe published by Sue Torres in The New Greenmarket cookbook. When I ran across the recipe I was intrigued by putting mint in tomatillo salsa. Mint and tomatillo are a fresh and delicious combination. My method and ingredients are different that Sue Torres', but the flavor combination was inspired by her. I roast the tomatillos and keep it ultra simple, just tomatillos and mint. This salsa is delicious on chicken tacos.
Balsamic Glazed Cauliflower
In this recipe, roasting brings out the natural sweetness and flavor of fresh cauliflower. Balsamic vinegar adds an additional touch of sweetness.
Spinach and Blue Cheese Pizza aka The Best Pizza in the World, Ever (For Real)
We would ride our bikes to this pizza place that had an amazing pizza recipe topped with sautéed spinach, blue cheese, chopped fresh tomatoes and mozzarella.
Red cabbage salad
For this salad you can use red or green cabbage.
Braised Artichokes
Like apples and potatoes, artichokes will oxidize (discolor) if left out in the open. Be sure to submerge them as soon as you're done trimming. This article was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/braised-artichokes
Taleggio, Leek and Thyme Toast
This is a recipe for the morning after the night before, when you know eating something green will be the most you can achieve that day.
Grilled Asparagus with Garlic
Simple summer grilling recipe that never ceases to get compliments and often doesn't even get to the table. (Can't say this hasn't been done before, but it is the way I do it to asparagus and other veggies as pictured.)
Red Onion and Rosemary Pizza
This simple marinated red onion and rosemary pizza recipe is a classic mixture my dad would throw together and combine with multitudes of side goodies.
Balsamic Brussels & Tomatoes
This is such an easy, flavorful side that goes with almost anything! Plus it requires just a few simple ingredients!
Kathy's Poppin' Slaw
I wanted to create a recipe for coleslaw that had a kick but also was on my "diet list" of foods to eat...so I came up with this recipe. When on a diet - I use low fat or fat free mayonnaise - so the poppy seeds and honey help mask the not-so-great taste of the fat free or low fat mayo but still keeps it nice and creamy. I make enough for a week at a time as it keeps well in the fridge. It is important to use the angel hair cut of the coleslaw (cabbage). Also be sure to refrigerate or freeze the opened jar of poppy seeds as they will become rancid otherwise.
Stuffed Turnips
This is an inventive way to liven up stuffed turnips, the peas in this recipe bring a new texture to a dull root vegetable while the mint sauce adds a zing.
Sautéed Enoki Mushrooms
The simplicity of this sautéed enoki mushrooms recipe makes it a great snack or light lunch, but can also serve as an appetizer or side dish to a larger meal.
Tuna with Zucchini Noodles
Our effort to eat fewer carbs yet get bold flavor.....
Chard Stalk Hummus
Looking for a resourceful way to use up the stalks from your swiss or rainbow chard bounty? The use of chard stalks as a hummus is somewhat common in mediterranean cooking. I came across the idea in Root-to-Stalk Cooking by Tara Duggan. Paula Wolfert's The Cooking of Eastern Mediterranean and Clifford Wright's Mediterranean Vegetables also provide variations, among others. I adapted this dip using my favorite hummus recipe, heavy on the tahini and garlic. I was pleasantly awed by the texture - it perfectly captures the creaminess of hummus, and I'm still rapt in the memory of the garlicky lemon flavor. This dip is pink because I used rainbow chard stalks as that's what I had on hand, but for a beige-colored dip, use swiss chard stalks.