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Content tagged with “Side dish, vegetable”

Artichoke & White Bean Soup
Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-...
Curried Potatoes with Cauliflower
This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over...
Celery Root Puree
Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.
Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....
Creamy Chopped Cauliflower Salad
Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone...
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
Warm Dandelion Greens
Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic...
Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Cucumber Salad (Tzatziki)
This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.
Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
Asparagus in Phyllo Shells with Roasted Shallots
Asparagus and roasted shallots are a delicious filling for herbed phyllo shells.
Radish Pickles
The rosy blush of these radish pickles deepens as they sit, but if tossed with the dressing too far in advance, they...
Shepherd's Salad
This simple salad of chopped summer vegetables and herbs is typical of country salads served throughout the...
Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.
Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...
Cider-Glazed Roots with Cinnamon Walnuts
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your...
Carrot Puree with Hazelnut Tapenade
This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade...
Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty...
Hot & Sour Carrots
The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold,...
Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special...
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