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Untitled. Untitled. Summer Harvest Salad is a delicious blend of sauteed zucchini, squash, and corn. Tossed with sweet tomatoes, tangy feta, bright lemon and fresh herbs. A healthy, tasty side dish! Share on Pinterest A Great Way to Use Up Summer Produce! Is it just me or is anyone else’s fridge/freezer overflowing with fruits and vegetables right now? Every summer I get a little carried away buying ridiculous amounts the fresh fruits and vegetables that are in season. We are having a fresh fruit smoothie every single morning, then we snack on fruit and I try to pack in the veggies at lunch and dinner. And I am pretty excited that I officially grew a small garden this year and it actually worked…meaning I actually never forgot to water it! My favorite part of the garden is probably all the of fresh basil that’s rising high right now and I’m getting excited to make a bunch of pesto to freeze for the winter. Share on Pinterest It Includes 4 Summer Veggies!

I love the Italian/Mediterranean flare to it! Servings: 6. Untitled. Mushroom rice. Servings Per Recipe: 4 Calories: 216 % Daily Value * total fat: 2.8g 4 % saturated fat: 1.4g cholesterol: 8mg 3 % sodium: 1181mg 47 % potassium: 149mg 4 % carbohydrates: 41.1g 13 % fiber: 0.9g 4 % sugar: 1g protein: 5.3g 11 % exchange other carbs: 3 vitamin a iu: 113IU niacin equivalents: 4mg vitamin b6: 0mg vitamin c: 2mg folate: 88mcg calcium: 20mg iron: 2mg magnesium: 20mg thiamin: 0mg *Percent Daily Values are based on a 2,000 calorie diet. **Nutrient information is not available for all ingredients. (-)Information is not currently available for this nutrient. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. Untitled. Andrew Bui Scallion pancakes might be one of our favorite appetizers ever.

Crispy, flaky, and with the *slightest* bit of chew, it's easy to polish off a whole plate of them in minutes. If you've got more pancakes than you can handle, we've got good news—these freeze super well! When you're ready to cook them, let them thaw at room temperature for 10 minutes before crisping in a lightly oiled pan. Made these? Let us know how it went in the comment section below! Advertisement - Continue Reading Below Yields: 4 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 45 mins For pancakes: 1/4 c. plus 2 tbsp. vegetable oil, divided 1 c. thinly sliced scallions, from about 4 whole scallions For dipping sauce: 2 tbsp. rice wine vinegar scallion, thinly sliced Pinch crushed red pepper flakes (optional) Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. This content is imported from {embed-name}. Best Loaded Fried Mashed Potato Cakes Recipe for Leftovers.

Everyone makes their mashed potatoes differently. If yours are on the looser side, it's OK. Just add a little flour to thicken them up so that they'll fry better. Advertisement - Continue Reading Below Yields: 4 Prep Time: 0 hours 20 mins Total Time: 0 hours 20 mins Vegetable oil, for frying 1 tbsp. finely chopped chives, plus more for garnish All-purpose flour (optional) Sour cream, for serving In a large skillet over medium heat, add enough oil to fill pan a third of the way up. Jonathan Boulton BUY NOWDelish Cookbook, indiebound.org Candace Braun DavisonDeputy EditorCandace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves DIYs, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie.

Untitled. Lyonaise poatatoes. Park Feierbach Pan-fried potatoes are one of life's simplest pleasures. All you need is some potatoes, some fat, and plenty of salt. This French variety elevates the pan-fried potato even FURTHER with the addition of caramelized onions and lots of butter. What's not to love? Made these? Advertisement - Continue Reading Below Yields: 4 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 45 mins 2 lb. russet potatoes, peeled and sliced into 1/4" thick rounds small onions, thinly sliced Cover potatoes with 2” cold water. Curried Cauliflower Soup Recipe | Food Network Kitchen | Food Network. Best Slow Cooker Sweet Potato And Lentil Soup recipes. Rachael's Minty Fresh Peas - Rachael Ray. One Pan Mexican Quinoa Casserole (Slow Cooker) | Food Faith Fitness. I confirm that I am at least 16 years of age or older I have read and accept any EULA, Terms and Conditions, Acceptable Use Policy, and/or Data Processing Addendum which has been provided to me in connection with the software, products and/or services.

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I understand that I have the right to request access annually to any personal data you have obtained or collected regarding me. You have agreed to provide me with a record of my personal data in a readable format. Best Israeli Couscous With Apples Cranberries And Herbs recipes. Best Coleslaw With Cumin Lime Vinaigrette recipes. Ina Garten's Baked Pasta with Tomatoes and Eggplant Recipe. Ina Garten loves “twofers.” Make something for dinner one night, and then turn it into something completely different the next. Baked pasta with tomatoes and eggplant from Cook Like a Pro: Recipes & Tips for Home Cooks is one of those recipes. Whip up tomato and eggplant soup, then use the leftovers as pasta sauce. Pretty darn brilliant. Don’t have individual ramekins? Oh, and she calls for two different kinds of pasta. Ina Garten's Baked Spinach and Zucchini Recipe. Baked spinach and zucchini are anything but a snooze-fest when Ina Garten gets her hands on them.

Why? The Barefoot Contessa adds basmati rice and two different types of cheese. Genius. In Cook Like a Pro: Recipes and Tips for Home Cooks, Garten explains her inspiration for the dish: “No one taught me more about cooking than my late dear friend Anna Pump, who wrote many wonderful cookbooks [and owned the Hamptons-based specialty food shop Loaves & Fishes]. I think of her often, but always when I’m making a dish inspired by her, such as this easy spinach and zucchini gratin.” Some final parting wisdom from the queen herself: Make sure you’re getting true aged Parmesan from Italy and grate it yourself. Pre-grated cheeses, even from a specialty food store, are often made from lesser Parmesan. RELATED: Ina Garten's Baked Pasta with Tomatoes and Eggplant. Toasted Israeli Couscous Salad with Grilled Summer Vegetables Recipe | Bobby Flay.

Chimichurri Recipe | The Hearty Boys. Black Bean Salad Recipe | Guy Fieri. Asparagus, Pecorino and Red Onion Salad Recipe | Anne Burrell. Corn and Avocado Salad Recipe | Ina Garten. Curry Cauliflower Couscous and lentils. Baked Spinach Ricotta Dumplings. Saved Brussels Sprouts. Easy Zucchini Fritters Recipe. Sweet Potato-Beet Hash Recipe | Melissa d'Arabian. Curry Stew | Trader Joe's. Potato, Orange and Arugula Salad Recipe | Giada De Laurentiis. Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Salad: Peel and trim the ends from each orange. Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Add the dressing to the potato mixture and toss well. Penne with Butternut Squash Recipe | Food Network Kitchen. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper.

Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Photograph by Justin Walker. Herbed Quinoa Recipe | Giada De Laurentiis | Food Network. Maple Glazed Roasted Delicata Squash and Brussels Sprouts Recipe. Print Photography Credit: Elise Bauer About a month before Thanksgiving, my parents and I start planning our holiday meals.

To keep from going completely crazy we divide and conquer the cooking. (Props to those of you who do the whole meal on your own, how do you manage?) For Thanksgiving, my mother is in charge of the roast turkey and stuffing (they’re the BEST), my father the mashed potatoes, and I the pies. Dad and I split the sides. My dad shies away from anything resembling a Brussels sprout (why dad? With all the cooking that needs to be done our mantra is Keep it Simple. You toss the squash, sprouts, and some shallots in olive oil and maple syrup (with a little vinegar to cut the richness of the squash), sprinkle with salt and roast until browned and caramelized at the edges.

If you’ve never cooked delicata squash before, it’s a “delicate” winter squash that is relatively small and thin-skinned, so you don’t need to peel it before you cook it. Ingredients MethodHide Photos Hello! Pineapple-Jicama Salad Recipe | Food Network Kitchen | Food Network. Quinoa Salad Recipe | Food Network Kitchen | Food Network. Mushroom and Pea Farrotto Recipe | Giada De Laurentiis | Food Network.

Watch how to make this recipe. Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter.

White Bean and Arugula Salad Recipe | Ina Garten | Food Network. The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again. Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface.

Reduce the heat and simmer gently for 45 minutes, until tender. Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Carrot Noodles with Spicy Peanut Dressing Recipe | Food Network Kitchen | Food Network. Macaroni and 4 Cheeses Recipe : Ellie Krieger. Fresh Pasta Recipe : Mario Batali. Spinach Artichoke Calzones Recipe : Rachael Ray. Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette Recipe | Bobby Flay | Food Network. Untitled. 50 Vegetable Side Dish Recipes : Recipes and How-Tos. 1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt. Drizzle over the carrots. 2. 3. 4. 5. 6. 7. 8. 9. 10. Gnocchi With Spinach & Gorgonzola Recipe. Ingredients 2 17-ounce packages gnocchi Salt 3/4 cup walnut halves, roughly chopped 1/4 cup extra-virgin olive oil (EVOO) 4 large cloves garlic, grated 2 10-ounce boxes frozen chopped spinach, defrosted Freshly ground black pepper 1/2 pound gorgonzola crumbles 1 cup chicken or vegetable stock Preparation Bring a large pot of water to a boil over high heat to cook the gnocchi.

Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve. While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve. Sweetcorn Quinoa Salad — Chyka.com. Slow Cooker Butternut Squash Gnocchi Bake - Slow Cooker Gourmet. Homemade Scalloped Potatoes with Goat Cheese and Garlic. Butternut Squash Black Bean Enchiladas. Butternut Squash Lasagna Recipe. Cheesy Brussels Sprouts Lasagna.

Simple Grilled Potato Salad with Grilled Lemon Vinaigrette Recipe by Kenji Lopez-Alt. Kale and Apple Salad Recipe. Fresh Broccoli Salad Recipe : Alton Brown. Cauliflower With Tomatoes Recipe. Corn Fritters Recipe. Pomegranate, Arugula Salad Recipe : Tyler Florence. Grilled Vegetable-Couscous Salad Recipe. Avocado-Tomato Salad with Bacon and Blue Cheese Recipe. Strawberry, Cucumber and Melon Salad Recipe. Fresh Corn Tomato Salad Recipe. Caramelized Spicy Green Beans Recipe. Squash Casserole Recipe. Garlic Roasted Potatoes Recipe. Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten. Green Bean Salad Recipe : Ellie Krieger. Costa Rica - Gallo Pinto - Rice and Beans. Costa Rica - Patacones - Fried Green Plantains. Potato Salad Recipe : Ina Garten. American Macaroni Salad Recipe. Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe : Bobby Flay.

Spring Rolls with Asian Chili-Lime Dipping Sauce Recipe. Cole Slaw with Pecans and Spicy Dressing Recipe : Tyler Florence. Stir-Fry Cabbage Recipe : Ellie Krieger. Roasted and Pureed Cauliflower Recipe : Guy Fieri. 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 : Kale Gratin with Pancetta Recipe : Rachael Ray. Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew. Perfect oven sweet potato fries. Roasted Carrots and Peas Recipe : Food Network Kitchens. Scalloped Potato Gratin Recipe : Tyler Florence. Green Beans With Walnut-Parsley Sauce Recipe : Food Network Kitchens. Butternut Squash with Pecans and Blue Cheese Recipe : Nigella Lawson.

Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe : Emeril Lagasse. Sweet Potato-Pecan Casserole Recipe : Ellie Krieger. Fried Green Tomatoes Recipe : Patrick and Gina Neely. Eggplant Gratin Recipe : Ina Garten. Black Bean and Corn Salad Recipe : Rachael Ray. Mexican Bean Stew (Frijoles De La Olla) Recipe : Marcela Valladolid. Parmesan-Roasted Broccoli Recipe : Ina Garten. 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.