Veggie side dish

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Spring Rolls with Asian Chili-Lime Dipping Sauce Recipe
Cole Slaw with Pecans and Spicy Dressing Recipe : Tyler Florence : Food Network
Stir-Fry Cabbage Recipe : Ellie Krieger Ingredients 2 teaspoons canola oil 1 small onion, sliced 1 clove garlic, minced 1 teaspoon minced ginger 1 head napa cabbage, cleaned and sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil Directions Stir-Fry Cabbage Recipe : Ellie Krieger
Roasted and Pureed Cauliflower Recipe : Guy Fieri Roasted and Pureed Cauliflower Recipe : Guy Fieri Ingredients 2 heads cauliflower, core removed, cut into florets 1 tablespoon olive oil 4 cups whole milk 1 teaspoon salt 1 tablespoon unsalted butter 1/2 bunch chives, minced for garnish Directions
Sweet and Spicy Coleslaw Recipe : Patrick and Gina Neely
Nutty Greens with Bacon and Blue Cheese Recipe : Claire Robinson
Roasted Squash Toss Recipe : Sunny Anderson
Zucchini and Yellow Squash Gratin Recipe | Cooking | How To | Martha Stewart Recipes
Stir-Fried Asian Eggplant Recipe : Stir-Fried Asian Eggplant Recipe : Ingredients 4 Asian eggplants 2 teaspoons salt 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon sesame oil 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 hot red chile peppers, seeded and thinly sliced Directions Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt.
Kale Gratin with Pancetta Recipe : Rachael Ray Ingredients 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups Salt 3 tablespoons extra-virgin olive oil 1/4 pound pancetta, chopped into 1/2-inch pieces 1 cup cream 2 cloves garlic, smashed and chopped 1/8 teaspoon grated nutmeg, eyeball it Black pepper 1/2 cup breadcrumbs 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano Directions Preheat the broiler but place the oven rack on the second shelf down from the heat source. Kale Gratin with Pancetta Recipe : Rachael Ray
Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew
perfect oven sweet potato fries perfect oven sweet potato fries Put them in the oven for 15 minutes. Do not open the oven or fidget with them during this time. Just let 'em cook. The smell will probably be too much to bear, so perhaps this is a good time to go to another room and focus on something else. :D Then, take them out and flip them.
Roasted Carrots and Peas Recipe : Food Network Kitchens
Scalloped Potato Gratin Recipe : Tyler Florence
Green Beans With Walnut-Parsley Sauce Recipe : Food Network Kitchens
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out. Ingredients 4-pounds 8-ounces butternut squash 3 tablespoons olive oil 6 stalks fresh thyme or 1/2 teaspoon dried thyme 1 cup pecans 1 cup crumbled Roquefort or other blue cheese Directions Preheat the oven to 425 degrees F. Butternut Squash with Pecans and Blue Cheese Recipe : Nigella Lawson Butternut Squash with Pecans and Blue Cheese Recipe : Nigella Lawson
Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe : Emeril Lagasse Ingredients 1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry 1 tablespoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 tablespoons honey 1 lemon, zested 1 tablespoon lemon juice 1 tablespoon room temperature unsalted butter 1 tablespoon fresh thyme leaves Mashed Sweet Potatoes, recipe follows Directions Preheat the oven to 400 degrees F. Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe : Emeril Lagasse
Sweet Potato-Pecan Casserole Recipe : Ellie Krieger Sweet Potato-Pecan Casserole Recipe : Ellie Krieger Ingredients Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans Directions Preheat the oven to 350 degrees F.
Fried Green Tomatoes Recipe : Patrick and Gina Neely Fried Green Tomatoes Recipe : Patrick and Gina Neely Ingredients Oil 4 green tomatoes, cut into 1/4-inch rings Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 1/2 cups panko bread crumbs Pinch cayenne pepper Pinch paprika Buttermilk Dipping Sauce, recipe follows Directions In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish.
Eggplant Gratin Recipe : Ina Garten Directions Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Eggplant Gratin Recipe : Ina Garten
Black Bean and Corn Salad Recipe : Rachael Ray
Ingredients 3 cups dried pinto beans 4 garlic cloves, peeled and mashed 1/4 large onion 2 bay leaves Salt and freshly ground black pepper Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving Directions Mexican Bean Stew (Frijoles De La Olla) Recipe : Marcela Valladolid
Ingredients 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup extra-virgin olive oil 5 cloves garlic, roughly chopped 1/4 teaspoon crushed red pepper 2 teaspoons kosher salt 2 teaspoons roughly chopped fresh thyme leaves Directions Preheat the oven to 450 degrees F. Roasted Cauliflower Recipe : Food Network Kitchens
Roast Ratatouille Recipe : Rachael Ray
Honey Glazed Carrots Recipe : Sunny Anderson
Chili-Garlic Roasted Broccoli Recipe : Rachael Ray
Honey Roasted Sweet Potatoes Recipe : Ellie Krieger
Pepper-Jack Chicken With Succotash Recipe : Food Network Kitchens
Swiss Chard and Golden Raisins Recipe : Rachael Ray