9 potato zucchini side Recipes

russet potato, peeled and cut in wedges, zucchini, peeled and cut in wedges, yellow squash, peeled and cut in wedges, white onion, peeled and in rings, fried bacon, crumbled up, salt, pepper, tony chachere s seasoning, is desired, butter or 1/2 cup margarine, cut in slices

russet potatoes, peeled and grated, zucchini, unpeeled and grated, chopped fresh dill, olive oil, kosher salt, black pepper, eggs , cooked sunny-side up

onion, coarsely chopped, potatoes, peeled and diced into medium sized pieces, carrots, peeled and sliced into medium sized rings, zucchinis , diced into medium sized pieces, tomatoes, diced and chopped, garlic clove, minced, olive oil, dried basil or a little less if you are using fresh herb, red wine vinegar, parmesan cheese, finely grated, freshly ground black pepper, salt to season, free range large sized eggs

dried & salted cod fillets; cut into strips about two inches (5cm) wide and six inches (15cm) long., eggs, yellow corn meal ., a pinch of basil , optional., a bit of butter , or olive oil, for cooking., bell peppers, sliced into rings or strips. i use 1 green and 1 read to add colour., onion, sliced into rings., zucchini squash sliced into 1/2 (about 2cm) thick rounds., summer squash cut crosswise into 1/2 thick slabs ., new potatoes , cubed at about 1 (2cm+) on a side., grits ., salt & fg pepper to taste.

aluminum foil , mini loaf pans 5 3/4-inch x 3 1/4-inch sprayed with pam, olive oil , divided may need more, prepared pizza sauce or 6 tbsp spaghetti sauce, divided i recommend unico hot & spicy pizza sauce 213ml can, eggplant, 3-inch piece cut into 1/4-inch slices divided, potato, skin on cut into 1/4-inch slices divided, garlic cloves, thinly sliced divided, portabella mushroom, cleaned and cut into 1/4-inch slices divided, carrot, peeled and cut into 1/4-inch slices divided, leek, 3-inch piece washed and cut into 1/4-inch slices divided, zucchini, 3-inch piece cut into 1/4-inch slices divided, ripe vine tomato, cut into 1/4-inch slices divided, canned onion soup , divided can use consomme

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

olive oil, baking potatoes, peeled and cubed, garlic cloves, minced, curry paste (add more depending on your taste, i add at least another half), curry powder, turmeric, garlic salt, ginger powder, cumin, coriander powder, vegetable stock, diced tomatoes, lime , juice of (you can also just serve wedges on the side, i just threw it in though to make it easier for the), onion, chopped, sugar, zucchini, halved & sliced, frozen peas, cilantro, salt , to taste, pepper , to taste, chapati