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Vegetable and Side Dishes
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- Asian Green Bean Stir-Fry
6 tablespoons chicken broth 2 tablespoons soy sauce 2 teaspoons Asian sesame oil 1 pound green beans, trimmed 1 clove garlic, minced 1 tablespoon minced fresh ginger 1 teaspoon toasted sesame - Asparagus Custard
1 pound asparagus, tough ends removed and cut into 2-inch lengths 2 tablespoons butter, at room temperature 4 eggs ⅔ cup freshly grated Parmesan cheese 1 tablespoon chopped fresh chives ½ - Asparagus With Mustard Sauce
¼ cup Dijon mustard 2 tablespoons red wine vinegar 1 teaspoon Splenda or other artificial sweetener ¼ teaspoon coarse salt 2 tablespoons canola oil 1¼ pounds asparagus spears, tough ends - Asparagus With Orange Sauce
¼ cup butter ¼ cup fresh orange juice 1 tablespoon finely grated orange rind 1 pound fresh asparagus spears, tough ends - Balsamic Glazed Brussels Sprouts
1 pound Brussels sprouts 2 tablespoons extra virgin olive oil ¼ cup thinly sliced yellow onion 1 large clove garlic, thinly sliced 2 tablespoons balsamic vinegar ¼ teaspoon coarse salt ¼ - Balsamic Infused Cabbage
½ cup diced raw bacon ¼ cup balsamic vinegar 4 cups thinly sliced cabbage 1 cup cold water ½ teaspoon coarse salt ½ teaspoon freshly ground - Broccoli With Garlic And Cheese
1 pound broccoli florets 2 tablespoons extra virgin olive oil 2 cloves garlic, minced ¼ cup freshly grated Romano - Brussels Sprouts With A Mustard Sauce
2 tablespoons Dijon mustard 2 teaspoons soy sauce 1 teaspoon Asian sesame oil 1 pound Brussels sprouts 1 tablespoon canola oil ½ cup thinly sliced green - Brussels Sprouts With Cardamom
4 cardamom pods (or ¼ teaspoon ground cardamom) 1 pound Brussels sprouts 2 tablespoons butter ½ tablespoon finely grated orange peel ⅛ teaspoon - Cauliflower Purée
1 pound cauliflower, broken into small florets ¼ cup freshly grated Parmesan cheese ¼ cup whipping cream 1 tablespoon butter, at room temperature ¼ teaspoon coarse salt ⅛ teaspoon freshly - Cauliflower Purée (Aka 'Fauxtatoes')
1 head fresh or 650 g frozen cauliflower 4 tbsp butter Salt and freshly ground black pepper - Fauxtatoes Deluxe
1 large head cauliflower 100 ml cream 100 g cream cheese 1 tbsp butter Salt and freshly ground black - Green Beans And Red Pepper
1½ pounds green beans, trimmed 2 tablespoons extra virgin olive oil 1 red bell pepper, cut into ¼ -inch-wide strips 2 cloves garlic, minced ¼ cup balsamic vinegar ½ teaspoon coarse salt ½ - Green Beans With Buttered Almonds
1 pound green beans, trimmed 3 tablespoons butter ½ cup sliced almonds ¼ teaspoon coarse salt ¼ teaspoon freshly ground - Green Beans With Cheese And Cashews
1 pound green beans, trimmed 3 tablespoons butter 2 teaspoons curry powder ½ cup thinly sliced yellow onions ¼ cup unsalted roasted cashews 1 cup shredded sharp Cheddar - Green Beans With Garlic And Red Pepper Flakes
1 pound green beans, trimmed 2 tablespoons extra virgin olive oil 1 large clove garlic, coarsely chopped ¼ teaspoon dried red pepper - Green Beans With Hazelnuts
1 pound green beans, trimmed 2 tablespoons butter 1 shallot, minced ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper ¼ cup toasted hazelnuts, coarsely chopped* *To toast hazelnuts: - Mushrooms With Parmesan Cheese
1 pound fresh button mushrooms, stems removed 1 tablespoon cold water 3 tablespoons freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley (or Italian leaf parsley) 1 large clove - Mustard-Scented Green Beans
2 tablespoons Dijon mustard 2 teaspoons extra virgin olive oil ⅛ teaspoon coarse salt ⅛ teaspoon freshly ground pepper 1 pound green beans, - Roasted Asparagus
1 to 2 tablespoons extra virgin olive oil ½ teaspoon coarse salt ½ teaspoon freshly ground pepper 1 pound medium to jumbo asparagus spears, tough ends removed Freshly shaved Parmesan cheese - Sautéed Spinach With Garlic And Pine Nuts
1 pound prewashed spinach 1 tablespoon extra virgin olive oil 1 large clove garlic, minced ¼ teaspoon coarse salt ⅛ teaspoon freshly ground pepper ¼ cup toasted pine - Sautéed Zucchini
1 tablespoon extra virgin olive oil 1 tablespoon butter 1½ pounds zucchini, cut into julienne strips 1 large clove garlic, minced 1 tablespoon chopped fresh parsley ½ teaspoon coarse salt ½ - Savory Mushrooms
3 tablespoons extra virgin olive oil 1 large clove garlic, minced ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 1 pound assorted fresh button or wild mushrooms (such as morels, - Sesame Broccoli
1 pound broccoli florets 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon toasted sesame seeds* ½ tablespoon canola oil 1 teaspoon Splenda or other artificial sweetener *To - Spinach Custard
2 packages (10 ounces each) prewashed spinach 1 cup 2 percent milk, hot 2 tablespoons butter, at room temperature 2 tablespoons extra virgin olive oil ½ cup finely chopped yellow onion ¼ - Steamed Broccoli With Lemon Butter Sauce
1 pound broccoli florets 2 tablespoons butter 2 tablespoons fresh lemon juice ⅛ teaspoon coarse salt 4 drops Tabasco sauce or favorite hot pepper sauce ½ tablespoon chopped fresh - Zesty Green Beans
1 pound green beans, trimmed 2 tablespoons butter ½ cup chopped yellow onion ¼ teaspoon coarse salt ¼ teaspoon freshly ground pepper ½ teaspoon white wine - Zucchini And Goat Cheese Gratin
1½ pounds zucchini, cut into ¼ -inch-thick rounds 2 tablespoons extra virgin olive oil ½ cup thinly sliced yellow onion ½ teaspoon coarse salt ½ teaspoon freshly ground pepper 5 ounces goat - Zucchini And Swiss Cheese Soufflé
1½ pounds zucchini, cut into ¼ -inch-thick rounds ½ cup whipping cream 3 ounces (¾ cup) shredded Swiss cheese 2 eggs, lightly beaten ½ teaspoon coarse salt ¼ teaspoon freshly ground - Zucchini Pasta
4 medium zucchini, ends removed 1¼ teaspoons coarse salt - Zucchini Soufflé
2 pounds (5 to 6 medium) zucchini, cut into ¼ -inch-thick rounds 2 tablespoons butter ½ cup chopped yellow onion 1 clove garlic, chopped 4 eggs, well beaten ½ cup freshly grated Parmesan
