Apple and Cabbage

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !INGREDIENTS3 sl Bacon; diced1 lg Yellow onion; sliced2 Heads cabbage; cored & sliced as for sauerkraut3 Granny Smith or other cooking apples; cored & sliced1/2 ts Whole caraway seeds1/2 c Dry white wineSalt & freshly ground black pepper to tasteINSTRUCTIONSHeat a large Dutch oven and saut‚ the bacon until clear. Add the onions and saut‚ until they barely begin to brown. Add the remaining ingredients and cook, covered,...

24 Hour Cole Slaw

Try this great vegetable recipe...24 Hour Cole Slaw.....good !INGREDIENTS2 Onions1 lg Head cabbage1 ts Salt1 ts Mustard seed3/4 c Salad oil1 c Vinegar1 1/2 c Sugar1 ts Celery seedINSTRUCTIONSChop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.... hmmm a classic vegetable salad food at your service...nice taste !broccoli-casser...

Beet and Seafood Salad

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !INGREDIENTS:3 Red beets3 Golden beets3 Striped beets4 c Kosher salt1 tb Lime juiceSalt and pepper1 tb Dijon mustardHot sauce to tasteWorcestershire sauce to taste1 tb Mayonnaise1 tb Extra virgin olive oil1 tb Shallots; minced1 tb Capers1 lb Lump crabmeat1 tb Lime juice1 ts Chopped chivesPreheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves...

Broccoli Casserole

Tyr this Broccoli Casserole vegetable recipe... a must try !INGREDIENTS :1 med. onion - chopped1/4 cup butter OR margarine1 lb. fresh OR frozen broccoli florets - cooked until tender(2) 10.75 oz. cans condensed cream of mushroom soup 1/4 - 1/2 cup shredded cheddar cheese - low-fat INSTRUCTIONS-In a small skillet over medium heat, sauté onions in butter until translucent, for 4 minutes.-Combine all ingredients in a 2-quart oven-proof casserole dish. Bake, uncovered, in a 350 degree oven for 30 minutes. The vegetable recipe of broccoli casserole is ready to serve...great !artichoke-and-broad-bean-sa...

Beet and Onion Salad

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !INGREDIENTS:1 pound beets1 bay leaf1 cup thinly sliced onion2 tablespoons chopped fresh parsley1 tablespoon chopped fresh oregano2 tablespoons red wine vinegar1 tablespoon olive oil1/2 teaspoon saltfreshly ground black pepperLeave the root and 1 inch of stem on beets, andscrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discardbay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cutbeets into 1/4-inch slices. Combine beets and onion; arrange on a platter.Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired. The vegetable recipe is ready to serve.....great...

Beet And Jello Salad

Try this amazing Beet And Jello Salad recipe....a must for your taste !INGREDIENTS6 oz. raspberry Jello1/4 c. sugar2 tbsp. vinegar1 lb. can julienne beets, drain and save liquid1 lb. crushed pineapple, drain and save liquid3 c. of drained liquidAdd water to beet and pineapple liquid, bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beet and pineapple. Stir well and chill. The vegetable beet recipe is ready to serve...great! Enjoy the salad...

Beet and Asian Pear Salad with Baby Greens

Another great vegetable recipe to try...Beet and Asian Pear Salad with Baby Greens. Great recipe !INGREDIENTS:4 Trimmed beets (about 1 pound); scrubbed1 Asian/Bartlett or Anjou pear1 tb Apple jelly2 ts Fresh lemon juice1/2 ts Dijon mustard1/4 lb Mixed baby greens; (about 4 cups loosely packed)Garnish: chopped fresh chivesIn a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender. Drain beets and cool. Beets may be prepared up to this point 1 day ahead and chilled, covered.Peel beets and cut into 3/4-inch wedges. Peel and core pear and cut into 1/2-inch wedges. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted. In a bowl combine beets and pear with warm dressing, tossing to coat.Divide greens...

Artichoke and Shrimp Salad

Try this Artichoke and Shrimp Salad recipe...its recommended !INGREDIENTS2 sm. jars artichoke hearts1 sm. can shrimp or shrimp pieces2 lg. tomatoes or 3 sm. tomatoes4 stalks celeryCucumber slices, optional1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamyCaesar dressing and serve. To make ahead, slice all ingredients except tomato which can be added prior to serving. Keeps well overnight. And the vegetable recipe is ready to serve...nice ! Enjoy...

Artichoke and Fennel Salad

Another great vegetable reciep... Artichoke and Fennel Salad...great taste 1INGREDIENTS:2 Fennel bulbs; (about 2 pounds)Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths2 Tomatoes; chopped1/4 c Pitted Nicoise or other brine-cured black olives1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)1/4 c Olive oil2 tb Fresh lemon juice1/4 ts Dried oregano; crumbled1/4 ts Dried thyme; crumbledFreshly ground pepper to tasteTrim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalksto the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and...

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...amazing !4 Artichoke hearts1 lb Fresh broad beans1 Sprig fresh mintThe juice of half lemonVinaigretteCook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The artichoke bean salad is ready to serve...enjoy this great salad...

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !4 Artichoke hearts1 lb Fresh broad beans1 Sprig fresh mintThe juice of half lemonVinaigretteINSTRUCTIONSCook artichokes in water with a pinch of salt and a little lemon juice.In a separate pan cook the broad beans in water with a little salt and 2-3 tablespoons of vinegar and the fresh mint.Drain the artichokes and cut in eight pieces each.Drain the broad beans and put them together with the artichokes in a bowl. Add salt and pepper and the vinaigrette which you make by mixing vinegar, olive oil and mustard and also one clove of garlic put through the garlic press.Sprinkle with dried mint and leave to stand for a while to absorb the taste of the vinaigrette before serving. The vegetable recipe of artichoke...