147 vegetable side Recipes

vegetable broth, water, thick-cut oatmeal (my favorite is old wessex ltd. s scottish-style porridge oats), salt (optional), ground black pepper (to taste)

marinade, olive oil, balsamic vinegar, salt, ground black pepper, vegetables, whole roma tomatoes, cut in half, whole yellow zucchini or patty pan squash, cut in half horizontally, lightly score flesh side, whole green zucchini , cut in half horizontally, lightly score flesh side, red onion , cut into thick slices, shiitake or button mushrooms, stems removed (about 8 mushrooms), stalks asparagus, ends trimmed, bell pepper, red or yellow , cut sides off into large slabs, freshly chopped italian parsley

cooked vegetables (choose 2 or whatever combo you like, asparagus and mushroom, zucchini and spinach, broccoli and carr), butter, onions or 1 medium onion, chopped, salt , plus, salt, no-boil lasagna noodles, milk, canned chicken broth, garlic cloves, smashed with the side of a knife, flour, fresh ground pepper , to taste, grated parmesan cheese, fontina cheese, grated (or provolone, 2 1/2 cups)

white bread , buttered generously on 1 side, grated cheddar cheese, chopped red bell pepper, chopped green bell pepper, chopped onion, chopped zucchini, chopped mushroom, eggs, milk, mustard powder, salt, dried basil, crumbled

vegetable stock, celery, chopped, carrots, chopped to medium thickness

garlic cloves, thinly sliced lengthwise, olive oil, baby arugula or baby spinach, salt, garlic cloves, chopped fresh oregano, grated fresh lemon zest, olive oil, salt, freshly ground black pepper, boneless leg of lamb , trimmed of fat on both sides and butterflied (from an 8-lb lamb leg on the bone; see cooks notes, red onions, peeled and root ends trimmed, but left intact, red potatoes, carrots, peeled and cut diagonally into 1-inch pieces, olive oil, divided, salt, freshly ground black pepper, asparagus, ends trimmed and stalks cut diagonally into 1-inch pieces, pan drippings from lamb, dry white wine, chicken stock or reduced-sodium broth, cornstarch dissolved in 3 tbsp cold water, salt, freshly ground black pepper

california-blend frozen vegetables, cream of mushroom soup, swiss cheese, grated, sour cream, french-fried onions

vegetable oil, garlic cloves, minced, yellow onion, diced, water, chili powder, vegetable bouillon cube, eggplant, cut in 1 inch cubes, cream

pattypan squash, vegetable oil, crookneck yellow squash, vegetable juice, fennel seed, hungarian paprika, salt, garlic cloves, chopped

olive oil, onions, chopped, celery ribs, diced, carrot, diced, salt, pepper , to taste, dried tarragon, dried dill, bay leaves, green pepper, diced, navy beans, cooked and drained, vegetable stock (or cooking liquid from beans) or 1/2 cup water (or cooking liquid from beans), butter, garlic cloves, minced, cream cheese, cubed, fresh lemon juice, hot red pepper sauce, zucchini (on the small side ), fresh parsley, to garnish

vegetable oil or 8 tbsp peanut oil, rice vermicelli, pork belly (side pork), red onion, sliced, garlic cloves, chopped, fresh gingerroot, thinly sliced, fresh red chile, seeded and chopped, baby corn , halved lengthwise, red bell pepper, seeded and sliced, broccoli, cut into florets, black bean sauce, fresh bean sprout

vegetable oil , for deep frying, idaho potatoes, peeled and cut into small dice, salt, freshly ground black pepper, olive oil, minced yellow onions, cayenne pepper, minced garlic, hot-smoked salmon, flaked, bacon drippings , or 2 tbsp vegetable or olive oil and 2 tbsp butter, eggs, snipped fresh chives

vegetable broth, water, black rice , soaked overnight (this is not the same as wild rice), black lentils (also called beluga lentils), fresh grated ginger, black radish, peeled and diced, kosher salt, tuscan kale , destemmed and sliced into thin strips (also called black or dinosaur kale), carrot , julienned (if you have purple s it keeps the salad a similar colour), black vinegar (chinkiang vinegar) or 3 tbsp balsamic vinegar, black garlic, mashed (you can omit this if you can tsp find it or use roasted garlic), raw agave nectar or 2 tbsp brown rice syrup, soy sauce, light olive oil, toasted sesame oil, black pepper, salt, black sesame seeds

vegetable broth, water, black rice (this is not the same as wild rice), soaked overnight, black lentils (also called beluga lentils), fresh grated ginger, black radish, peeled and diced, kosher salt, tuscan kale (also called black or dinosaur kale), destemmed and sliced into thin strips, carrot , julienned (if you have purple s it keeps the salad a similar colour), black vinegar (chinkiang vinegar) or balsamic vinegar, black garlic, mashed (you can omit this if you can tsp find it or use roasted garlic), raw agave nectar or brown rice syrup, tamari soy sauce, light olive oil, toasted sesame oil, black pepper, salt to taste, black sesame seeds

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

vegetable oil (olive is a little too strong), white vinegar, lemon juice, sugar, salt, dry mustard, onion powder, paprika, oregano, crushed, garlic powder, thyme

new or all purpose potatoes, carrots, peeled and cut into 1 inch lengths, half of a cabbage cut into 4 serving sized wedges, chopped fresh parsley, salt and freshly ground black pepper, possible accompaniments mustard , sour pickles, horseradish or horseradish sauce