Cheesy Broccoli Potato Mash Recipe. Oven Fried Zucchini Sticks Recipe. Country Potato Salad Recipe. 2 pounds small potatoes, preferably heirloom 1 cup celery, chopped 2 ounces smoked ham, sliced into strips 1/4 cup parsley, chopped fresh 2 tablespoons chives, chopped fresh, or scallions 2 tablespoons mint, chopped fresh, or dill 3/4 cup nonfat buttermilk 1 tablespoon lemon juice 1 tablespoon peanut or canola oil 1/2 teaspoon salt 2 large eggs, hard-boilled, peeled, and coarsely chopped freshly ground pepper, to taste © Meredith Corporation.
All rights reserved. Spinach and Mushroom Bake Recipe: Side Dish Recipes on WebMD. 1 cup chopped onion 2 cups sliced mushrooms (about 8 ounces) 2 cups grated or diced carrots 1 cup diced zucchini 2 10-ounce boxes spinach, frozen chopped, thawed and gently squeezed to eliminate excess water 1/2 cup Matzo Meal, use unsalted if someone is on a low-sodium diet 3 large eggs, lightly beaten 3/4 cup egg substitute 1/4 teaspoon salt add more to taste, optional 1/4 teaspoon black pepper 2 teaspoons low-sodium chicken broth powder You can easily double this recipe to serve more than nine people.
Just use a 9x13-inch baking pan. © 2012 WebMD, LLC. All rights reserved. Entrée: Tuscan White Beans and Broccoli Rabe. Roasted Sicilian Potatoes. Corn and Basil Cakes. Entrée: Mexi Squash. Vegetables and Side Dishes: Spring Millet with Carrots, Mushrooms, and Mint. Vegetables and Side Dishes: Calabasitas with Summer Corn, Zucchini, Green Chilies and Lime. Entrée: Asparagus Risotto With Leeks. Pomodori Al Forno. Vegetables and Side Dishes: Roasted Veggie Smothered Baked Potato. Roasted Sicilian Potatoes. Roasted Broccoli with Garlic and Red Pepper. Crushed Red Potatoes with Buttermilk. Vegetables and Side Dishes: Creamed Collard Greens. Vegetables and Side Dishes: Winter Squash Souffle with Roasted Garlic.
Yukon Gold and Sweet Potato Mash. Entree: Roasted Acorn Squash Risotto. Champagne Vinegar and Red Potato Salad. Vegetables and Side Dishes: Butternut Squash with Cinnamon. Entrée: Santa Fe Brown Rice Bake. Vegetables and Side Dishes: Zucchini and Fingerling Potato Hashbrowns. Vegetable Couscous Paella. 1 large yellow onion, chopped 1 medium red pepper, chopped 1 medium green pepper, chopped 2 cloves garlic, minced 1 1/2 teaspoons paprika 2 cups vegetable broth 3 large roma tomatoes, seeded and coarsely chopped 1 cup frozen peas 1 cup chick peas, drained 2 carrots peeled and finely chopped 1/4 teaspoon saffron threads, crushed between your fingers 1/4 teaspoon cayenne pepper 1 1/2 cups couscous 6 canned artichoke hearts, quartered 1 red pepper, thinly sliced crosswise 1 lemon, cut into thin wedges fresh parsley, chopped green olives with pimentos olive oil.
Vegetarian Recipe: Rice and Corn Cakes with Spicy Black Beans. 1 cup instant brown rice 6 scallions, trimmed and sliced 2 teaspoons garlic, minced 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed 1 cup frozen corn 1 cup whole-wheat breadcrumbs 1/2 teaspooon salt 1/4 teaspoon freshly ground pepper 2 large eggs 4 teaspoons extra-virgin olive oil, divided 1 15-ounce can black beans, rinsed 1 cup tomato salsa, mild, medium or hot To make fresh breadcrumbs, trim crusts from firm sandwich bread.
Tear bread into pieces and process in a food processor until coarse crumbs form. Vegetables and Side Dishes: Brown Rice Pilaf. Goat Cheese Grits with Fresh Corn. Vegetables and Side Dishes: Spring Millet with Carrots, Mushrooms, and Mint. Vegetables and Side Dishes: Baked Garlic With Thyme. Side Dish Recipe: Garlic Cheese Grits. 4 1/2 cups water 1 cup grits, quick or old-fashioned (not instant) 1/4 teaspoon salt 2 teaspoons extra-virgin olive oil 2 cloves garlic, minced 1/2 cup extra-sharp Cheddar cheese, shredded 1/2 cup sharp Italian cheese, such as Pecorino Romano or Parmesan 1/8 - 1/4 teaspoon cayenne pepper, or 1 teaspoon hot sauce, or to taste © Meredith Corporation.
All rights reserved. Used with permission. Entrée: Tuscan White Beans and Broccoli Rabe. Vegetable Recipe: Corn with Bacon and Mushrooms. 2 slices bacon 1/2 cup shallots, thinly sliced 3 cups mixed mushrooms, sliced, such as oyster, shiitake and/or baby bella 4 ears corn, kernels cut from cob (see Tip) 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Tip: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. © Meredith Corporation.
All rights reserved. Used with permission. For more recipes go to EatingWell.com. Red Chili Corn Salad with Limas and Cherry Tomatoes. 2 cups fresh corn kernels, frozen is OK in a pinch 1 1/2 cups cooked white lima beans, if using canned then drain and rinse well 1/2 pound red ripe tomatoes, cherry tomatoes look cute here 1 small red onion, thinly sliced 3 tablespoons cilantro, finely chopped 3 tablespoons lime juice 1 1/2 teaspoons chili powder, or hot smoked paprika 2 tablespoons olive oil, good-quality 2 teaspoons agave nectar 1 teaspoon oregano, dried 1/2 teaspoon salt, or to taste ground pepper, to taste; fresh.
Blue Cheese Green Beans. Baked Rice with Chilies and Pinto Beans. 1 small red onion, diced 3 cloves garlic, minced 1 teaspoon dried oregano 1 cup white rice 2 cups water, or vegetable stock 1 15-ounce can pinto beans, rinsed and drained 1 7-ounce can green chiles, diced 1/4 cup cilantro, chopped 3/4 cup con queso fresco, crumbled canola or other neutral tasting oil salt This is totally the kind of dish you could make a day ahead.
Prepare up through putting the finished rice in the baking dish, allow the whole thing to cool, cover with foil, then refrigerate overnight. From there, just put it directly into the oven and you will need to add 5-10 minutes to the baking time. Cauliflower Gratin. Brussels Sprout Hash with Caramelized Shallots. Ginger Split Pea and Vegetable Curry. Skillet Gnocchi with Chard and White Beans.