INGREDIENTS
5 cups broccoli florets
3 clove garlic, minced
1 tablespoon butter
1/2 cup diced roasted red pepper
2 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, saute garlic in butter. stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Broccoli with Ginger-Orange Butter
INGREDIENTS
1 pound fresh broccoli, cut into spears
2 tablespoons orange marmalade
1 tablespoon butter
1/2 teaspoon cider vinegar
1/4 teaspoon ground ginger
DIRECTIONS
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Baked Stuffed Zucchini
INGREDIENTS
1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter or stick margarine
1/2 cup white wine or chicken broth
1/8 teaspoon salt
1 dash white pepper
2 teaspoons grated Parmesan cheese
DIRECTIONS
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
Baked Stuffed Tomatoes
INGREDIENTS
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
Beets with Onion and Cumin
INGREDIENTS
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
DIRECTIONS
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Tomato, Cucumber and Red Onion Salad with Mint
INGREDIENTS
2 large cucumbers - halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint leaves
3 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
Easy Eggplant Dish
INGREDIENTS
1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
1/8 cup canned sliced green chiles
1/3 cup crushed buttery round crackers
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
Bake in preheated oven for 30 minutesWhat is your best vegetable side dish recipe?
Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007
Show: Good Eats
Episode: Bean Stalker
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Cold-Fashioned Potato Salad
Recipe courtesy Alton Brown
Show: Good Eats
Episode: This Spuds for you too
2 1/2 pounds red potatoes, large diced
3 tablespoons cider vinegar
3/4 cup mayonnaise (homemade if possible)
1 teaspoon mustard powder
1/4 cup chopped parsley
1 tablespoon chopped fresh tarragon
1/2 tablespoon very thinly sliced garlic
3 tablespoons fine chopped cornichons
1/2 cup small dice red onion
1/2 cup thinly sliced celery
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.
In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.What is your best vegetable side dish recipe?
GREEN BEANS WITH BACON AND ONIONS
2 pounds fresh green beans, trimmed
2 teaspoons salt
4 slices thick-cut bacon (or substitute ham seasoning and Hormel bacon pieces)
1 small onion, chopped
Blanch the beans: Prepare and ice bath. Bring a large saucepan of water to a boil. Add the beans and 2 teaspoons salt, and cook just until the beans turn bright green. Drain the beans and plunge them into the ice bath until they鈥檙e cool. Remove the beans and drain on a towel.
Cook the bacon in a large skillet until crisp. Chop into small pieces. Drain most of the bacon fat from the pan.
Add the beans, onion, bacon pieces and remaining 1/4 teaspoon salt in the large skillet with the bacon fat. Cook until the beans are warmed through and the onion pieces have softened.
Baked veg, or a ratatouille. I just chop up red onion, red/orange/yellow peppers, aubergine, courgettes, potatoes (sweet potato too) tomatoes, and cook it down with water, tomato puree, a few herbs until it's caramelised. It's wonderful and low cal
i like glazed carrots with parsley
just add brown sugar and butter to the carrots then add the parsley
i like to cut up some veggies green peppers red peppers etc and grill then on the bbq with olive oil and salt and pepper to taste... simple and delicious:)
Sorghum roasted Root Vegetable Hash.
the first answer is pretty werid.........
potato salad
chilled creamy cucumbers
mixed veggies
green bean casserole!
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