Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Ratatouille
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Braised Cauliflower with Garlic and Anchovies

1 medium head cauliflower (core removed and cut into same-size flowerets)
4 cloves garlic, thinly sliced
1 tablespoon anchovies chopped
⅛ teaspoon red pepper flakes, crushed
4 tablespoon olive oil
¼ cup chopped fresh parsley (or more)
1 tablespoon lemon juice
salt and pepper

Cut the cauliflower in half, cut out the core part, and cut the cauliflower into same-size flowerets.

Heat half the olive oil in large, heavy non-stick frying pan. Sauté the cauliflour for about 10 minutes until mostly done. Then remove to a dish.

In the same pan, with a the remaining oil, sauté the garlic and anchovies with spices for a minute or two until it is turning brown, then turn heat down, return the cauliflower to the pan, cover and simmer for 10-20 minutes until tender. Put in bowl, use lemon juice to deglaze the pan.

Mix in chopped parsley and serve hot.

    

Roasted Zucchini with Garlic

2 lb zucchini, 3 large, each cut lengthwise twice, and then cut in half across the middle
2 tablespoons fresh minced garlic clove
½ cup olive oil
Salt and freshly ground black pepper
2 teaspoons Herbes de Provence

Preheat oven to 450ºF. Place the zucchini pieces on a cookie sheet, skin down. Mix the garlic with the oil in a small bowl. Spoon garlic oil mixture over all of the zucchini pieces. Place in heated oven on the top rack. Bake for 15 minutes. If not browning, place under the broiler for a few minutes. Remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.

Herbes de Provence

1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried summer savory
½ tablespoon dried rosemary

Herbes de Provence can vary in content and proportion. Usually the mix will include thyme, bay leaf, rosemary, savory and basil. You can prepare your own blend using these herbs along with other quantities of aromatics such as lavendar, fennel seeds and sage all depending on your personal taste.

Put the herbs in a jar with a screwtop lid and shake together. Make sure it is well sealed and store away from direct sunlight.