Homemade Today Menu

 

Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  

Vegetables

Acorn Squash

 

Acorn Squash with Rosemary Dried Fig Compote

FAV

Fresh rosemary and dried figs are an unexpected combination that bring surprising flavor to acorn squash.

Roasted Acorn Squash with Cranberry Relish

FW

Cranberry relish brings an autumnal color and flavor to roasted acorn squash.

Acorn Squash with Brown Sugar

LF KF FAV

At its best, acorn squash is characterized by a sweet, almost nutty taste and moist, smooth flesh.  Cooked with just a little butter and brown sugar provides ample sweetness.

Asparagus

 

Spicy Roasted Potatoes and Asparagus

LF SP

Potatoes and asparagus have a great affinity, which is especially heightened when roasted. We'll season this dish with red pepper flakes and Parmesan cheese for extra flavor.

Stir-Fried Asparagus and Basil with Spicy Orange Sauce

LC LF FAV

This stir-fry has a bit of a zing; it’s great served over steamed white rice.

Asparagus Sauté with Shallots

LC LF

We never seem to tire of asparagus.  Sautéed with shallots and seasoned with lemon and parsley, it makes a great accompaniment to any meal.

Citrus-Dressed Asparagus

LC LF

Citrus flavor enhances fresh asparagus without overpowering it; this tangy marinade adds great zip.

Broiled Asparagus with Parmesan Cheese

FAV

The flavor of asparagus is wonderfully enhanced when broiled or roasted.  A sprinkling of Parmesan cheese and lemon provides a salty/lemony contrast.

Roasted Asparagus 

LC LF FAV

This is our favorite way to cook asparagus.  Roasting concentrates the flavor; olive oil and a touch of salt bring added crispness.

Asparagus and Shiitake Stir-Fry 

LC LF FAV

This quick sauté of spring-fresh asparagus and shiitake mushrooms is lightly seasoned with sesame. 

Asparagus with Soy-Ginger Vinaigrette 

LC LF FAV

Not only can you grill asparagus, but broiling it works great too.  Here, it's tossed with a tangy vinaigrette. 

Asparagus with Gremolata Butter

LC

The flavors of Gremolata – the garnish of finely chopped lemon peel, parsley and garlic – are terrific with asparagus.

Asparagus with Lemon-Shallot Vinaigrette

LC LF FAV

In France, a dish of asparagus is often dressed with a sauce containing mustard and vinegar, whereas in Italy, lemon vinaigrette is preferred.

Roasted Sesame Asparagus

LC LF FAV

Toasted sesame seeds add a pleasing crunch to roasted asparagus; the addition of balsamic vinegar and shaved fresh Parmesan cheese bring a balanced flavor to one of our favorite vegetables. 

Pan Roasted Asparagus with Warm Orange-Almond Vinaigrette

LC

It’s actually possible to get great grilled flavor from a stovetop recipe.  Tender spears of asparagus are delicious accompanied by a flavorful vinaigrette. 

Roasted Asparagus with Balsamic and Browned Butter

LC LF FAV

We love the way the salty-sweet browned butter highlights the asparagus in this dish.

Bamboo Shoots

 

Sautéed Bamboo Shoots and Snow Peas with Sherry and Dill

LC LF

Western flavors (dill, sherry and butter) turn vegetables with an Eastern accent into a vivid international side dish.  This slightly sweet, double-crisp duo goes great with lightly cooked shrimp or scallops.

Green Beans

 

Green Beans Tossed with Walnut Miso Sauce

FAV

In this traditional Japanese dish, the beans are blanched then dressed with a blend of white miso, walnuts, soy sauce and ginger. The results are incredible and the sauce is almost universally useful on other vegetables.

Lemony Green Beans

LC LF KF

Getting the lemon into the beans requires more than just steaming them and squeezing on the lemon juice. We've found a way to do this, with excellent results.

Green Beans with Mediterranean Flavors

LC

Fresh oregano and kalamata olives bring a decidedly Greek taste to this culinary preparation.

Roasted Green Beans with Garlic and Ginger 

LC LF FAV

Roasting green beans concentrates the flavor; garlic and ginger give it added buzz.

Green Beans with Soy and Sesame  

LC LF FAV

A long cooking time allows these beans to absorb the braising liquid, making them tender and flavorful. 

Green Beans with Toasted Walnuts and Tarragon 

FW

Try these beans tossed with walnut oil, toasted walnuts and tarragon.  The anise notes in the tarragon highlight the sweetness of fresh green beans.

Green Beans and Potatoes with Pesto

FAV

The city of Genoa is known the world over for its pesto sauce.  In many homes in that city, green beans and potatoes are tossed with pesto and served with pasta or as a side dish. 

Green Beans Braised in Tomatoes

LC LF FAV

Slow-cooking green beans causes them to lose some of their bright color, but on the other hand, it infuses them with the flavors of onions and tomatoes in this summery dish.

Green Beans with Orange Essence and Toasted Maple Pecans

LC KF FAV

For most green bean recipes, the process involves cooking the beans in boiling water, shocking them in ice water to stop the cooking, them topping them with a sauce.  Here, we flip things around and make the sauce first, then use that to cook the beans.  The result?  An infusion of orange flavor into the beans.  Toasted pecans add the crunch.

Chive Green Beans

LC LF FAV

Whole green beans give this dish a restaurant-caliber appearance.  Seasoned with fresh chives and parsley, this is a great way to treat fresh beans.

Green Beans with Shallots

LC LF FAV

With their great versatility, green beans can be prepared with a variety of spices to create a dramatically different dish every time.  Here, the beans are quickly blanched until tender-crisp, then lightly sautéed with shallots and a touch of butter.

Braised Green Beans,Asian Style

LC LF

The braising liquid – chicken stock, soy sauce and rice wine vinegar, cooks down to a concentrated, very flavorful sauce, which is especially delicious over rice.

Buffalo Style Green Beans

LC LF SP

These zesty beans are at their maximum flavor a day or two after we make them.  They get their zip from a combination of Worcestershire and hot pepper sauce.  We can adjust the temperature for you.

Green Beans Amandine

LC FAV

The classic preparation, only better.  We can’t imagine why it took so long to add it to the menu.

Beets

 

Maple Horseradish Glazed Beets

FAV

We thought the combination odd until we tried it! Earthy beets with the bite of horseradish and the sweetness of maple syrup really works. This certainly has become one of our favorites.

Roasted Scented Beets

LC LF FW

Roasting is one of our favorite ways to cook beets, as it truly concentrates their sugary flavor.  Here, the beets are individually wrapped with star anise (a star-shaped, licorice-tasting spice) and slowly cooked to infuse the mellow scent of the spice. 

Sautéed Beets with Butter and Orange Juice 

LF FW

In this recipe, the beets are roasted, then quickly sautéed.  Try beets for a great change of pace.

Grated Beets with Dijon Vinaigrette

LF

Raw beets are not as sweet as cooked beets, so they benefit from the flavors of a tangy vinaigrette.  Served chilled,  it’s a great way to enjoy fresh beets.

Beets with Lime Butter

LC FAV

This is one of our best beet recipes, with the earthiness of the root vegetable set off by the sprightly lime juice and zest.

Roasted Beets with Tart Pink Grapefruit Glaze

LF FW

The color of beets is always magnificent when roasted.  This is a delicious way to spark them with a big hit of zingy flavor.

Brown Sugar Glazed Beets

LF FW

A sweet glaze on beets helps to balance their earthy flavor.  Chances are it has been a long time since you had beets; you should try them again.

Bok Choy

 

Stir Fried Bok Choy with Garlic, Ginger and Scallions

LC

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. We like to use baby bok choy, if available, for this recipe.

Bok Choy Stems Stir-Fried with Almonds

LC

Bok choy can be delicious if neatly cut, seasoned lightly and cooked with care  The mild, juicy stalks are great for absorbing flavor and maintaining their crisp bite.

Buttered and Cheese-Dusted Bok Choy

LC LF

A brief simmer in water to which oil and butter have been added transforms boy choy from its traditional, Asian preparation into something unexpected.

Stir-Fried Bok Choy with Ginger and Hoisin

LC LF

The rich, slightly bitter flavor of bok choy takes well to the sweetness of Hoisin sauce.

Seared Baby Bok Choy with Tofu and Shiitakes

FAV

Baby bok choy has a delicate flavor that pairs beautiful with shiitake mushrooms.  You can serve this dish as a side, or over rice for a satisfying vegetarian dinner.

Broccoli

 

Broccoli with Parmesan Bread Crumbs

KF

Did you know that a 5 ounce serving of broccoli has more vitamin C than 2 pounds of oranges?  If you’re trying to get your family to eat more broccoli, try this dish.  Seasoned with fresh Parmesan and topped with bread crumbs, it’s sure to be a crowd pleaser.

Broccoli with Mustard Seeds and Horseradish

LC

This steamed broccoli with a warm dressing is so satisfying that we have been known to make a meal out of it.  The technique of toasting the mustard seeds until they pop is borrowed from Indian cooking; it brings out the seeds’ nuttiness and eliminates their bitter edge.

Broccoli and Scallion Puree

LC LF FW

Reminiscent of creamed spinach (minus the cream), this pale green puree is a great choice when you’re looking for a soft-textured side dish.

 

Broccoli with Creamy Parmesan Sauce

LC LF KF

We like this good-for-you cheese sauce on broccoli to entice picky eaters to eat their veggies.

Broccoli Spears with Garlic Sauce

LC LF SP FW

Better than the mushy broccoli with oyster sauce you find in many restaurants, these tender-crisp spears are coated with a light garlic sauce.

 

Slow-Cooked Broccoli with Garlic and Anchovies

LC FW

This recipe breaks most of the standard practices for cooking broccoli.  Instead of trying to preserve the crisp texture of the stalks and florets, in this recipe the broccoli is braised until it almost falls apart.  Every bite is heady and delicious.

Sauteed Broccoli and Mushrooms

LC LF

Mushrooms, shallots and a touch of dry sherry are a wonderful combination of flavors to dress up broccoli.

Gingered Broccoli

LC LF SP FW

Here we’ve used basic Chinese sauce ingredients to make a simmering broth that infuses the broccoli with flavor as it steams.

Broccoli with Orange-Ginger Dressing and Walnuts

LC KF FW

Orange and ginger provide a great complement to steamed broccoli.  The walnuts give it a little crunch.

Broccoli with Lime-Cumin Dressing

LC LF FW

Caribbean flavors bring character to this dressing; residual heat from the broccoli tames a touch of raw red onion.

Broccoli with Spicy Balsamic Dressing 

LC FW FAV

Instead of steamed veggies, try broccoli seasoned with balsamic vinegar and Kalamata olives.

Sesame Steamed Broccoli 

LC LF KF FW FAV

This is a lightened version of a Chinese favorite.  A drop of sesame oil is used for added flavor.

Garlicky Lemon Broccoli

LC LF FW FAV

This simple vegetable dish pairs well with beef and pork. 

Spicy Stir-Fried Broccoli and Peanuts

SP

You can enjoy this zesty broccoli as a side dish or make it a main dish by asking us to add chicken or tofu.

Stir-Fried Broccoli with Orange Sauce

LC KF FW FAV

Broccoli is at its best when it is cooked to a tender crunch.  The orange sauce is seasoned with a hint of garlic and ginger, giving it a distinctly Asian taste.

Roasted Broccoli with Lemon and Pecorino

FAV

Roasted broccoli has all the goodness of sautéed broccoli and the florets get nice and crisp.  We like it best when the broccoli has lost some of its crunch but still has a little bite left.

Broccoli with Balsamic Bacon Vinaigrette

FAV

Mention “steamed vegetables” and the first thing that pops into many people’s minds is bland, boring diet food.  Add a little vinaigrette and you’ll get a richer, fuller flavor.

Broccoli Rabe

 

Broccoli Rabe with Chile, Garlic & Lemon

LC FAV

It goes by several names – broccoli raab, rabe, rapini – but no matter what you call it, the zesty bitter flavor of this vibrant green vegetable, only a distant relative to broccoli, is nothing short of addictive.

Stir Fried Broccolini, Vietnamese Style

SP

Fish sauce and dried red chiles are a distinctly Asian flavor that pair nicely with the bite of broccolini.

Broccoli Rabe and Garlic

LC LF FW

Reminiscent of sautéed Italian greens but minus the olive oil, this simple preparation enhances the distinctive bite of broccoli rabe.

Italian Sweet and Sour Broccoli Rabe

LC FW

Sweet raisins and red wine vinegar help to create the Italian incarnation of “sweet and sour,” balancing rabe’s peppery edge.

Brussels Sprouts

 

Roasted Brussels Sprouts with Sun Dried Tomato Pesto

LF

Here we toss nutty roasted sprouts with a flavorful sun-dried tomato pesto.

Orange Pecan Brussels Sprouts

LC

We always think of Brussels sprouts as baby cabbage.  And, the more we feed them to our families, the more they’ve learned to like the taste.  Orange zest and pecans tame any bitterness you might expect.

Brussels Sprouts with Bacon and Thyme

LC FW

This dish may change the way you think about Brussels Sprouts.  A touch of bacon and fresh thyme pack lots of flavor into each bite.

Roasted Brussels Sprouts with Balsamic Vinegar and Pancetta

FW

Brussels sprouts are definitely an acquired taste, and this is a good place to start.  Roasting brings out their sweetness; pancetta adds flavor and a little saltiness and balsamic vinegar beautifully binds the flavors.

Brussels Sprouts and Carrots with Almonds

LF

Toasted almonds and carrots bring Brussels sprouts to gourmet status.  This is a colorful, fresh and delicious side dish to serve with any main course.

Maple Glazed Brussels Sprouts

FAV

These sprouts are braised and glazed, then sweetened with maple syrup and balanced with cider vinegar. You'll be pleased by the results.

Orange Kissed Brussels Sprouts

LF

We think Brussels sprouts are a fabulous vegetable.  With a little bit of orange juice, even your kids will eat them. 

Butternut Squash

 

Mashed Butternut Squash with Ginger

LF FW

Steaming a butternut concentrates the flavor and develops its sweetness.  To our surprise, hand mashing produces a silky puree, which is great when seasoned with a touch of ginger.

Baked Butternut Squash with Parsley, Sage, Rosemary and Thyme

LF FW

This isn’t just a great song, it’s also a delicious combination of herbs.  We like to add the parsley at the end to preserve the fresh flavor.

Bay Leaf and Thyme-Scented Roasted Butternut Squash and Garlic

LF FW

Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic dish.  The mellow roasted pulp of the garlic combines beautifully with the squash.

Roasted Rosemary Butternut Squash and Shallots

LF FW

Butternut squash is the perfect choice for cold winter nights when you’re looking for a hearty vegetable side.  Rosemary lends itself beautifully to roasting and shallots complete the ensemble. 

Cabbage

 

Kale Cabbage Saute

LC LF

A tasty and comforting side dish, this is a great way to get more greens into your diet and try some kale if you're not sure you'd like the taste.

Buttered Cabbage

LC FAV

Sometimes we overlook the simple recipes, then we find one that reminds us why a few fresh ingredients make wonderful food. This is a classic Irish preparation that's withstood the test of time.

Braised Red Cabbage

LF FW FAV

The night I served this dish, my husband was catapulted back to his childhood – who knew that this was something his mom once made.  The flavor of red cabbage, slowly cooked with apples, vinegar and brown sugar is simply sublime.

Baked Red Cabbage with Raisins

LC LF

Baking red cabbage brings out its natural sweetness, which is complemented beautifully by the sweet-sour flavorings in this side dish.

Carrots

 

Caramelized Carrots with Bacon

KF FW

With a little bacon, carrots become brown and crisp when cooked. 

Glazed Carrots with Mustard and Honey

LF KF FW

Honeyed carrots are usually appealing to children.  We suspect that adults like them as well.

Sautéed Carrots with Marsala

LF FW

Marsala’s complex sweetness and mild smokiness pair well with many foods, including sautéed carrots.  The wine’s fruity, maple-like flavor brings out the natural sugars in the carrots and mellows the often metallic finish of this vegetable.

Carrots with Curry and Cilantro

LC FW

Food should look as good as it tastes.  Here, the carrots are combined with cilantro, curry and apricot preserves for a side dish that is fresh, colorful, sweet and spicy.

Maple-Glazed Carrots

KF FW FAV

The maple glaze really brings out the sweetness of carrots.  Here, the carrots are braised until tender and the glaze is nicely thickened.

Honey Bourbon Carrots

FAV

Gently simmering carrots in a honey-bourbon glaze produces fantastic results with little fuss. You'll taste the sweetness of the honey and search for the kick of the bourbon.

Carrots with North African Spices 

FW

These carrots are gently simmered and seasoned with a North African flair.

Lemon Dill Carrots

LF FW

Fresh dill and lemon add flavor to carrots without a lot of added fat.

Candied Carrots and Parsnips 

FAV

Ok, they're really just vegetables with a little brown sugar and seasoning to make them taste better.  Never thought you would like parsnips?  This is a great way to give them a try.

Roasted Carrots and Turnips

LC LF

Roasting brings out all the sweetness in carrots.  The slightly peppery flavor of turnips beautifully balances this sweetness.

Chili Roasted Carrots

FW

Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor. 

Slow-Browned Carrots with Butter

FAV

This dish is so basic – carrots, butter and salt – you may think, “Who needs a recipe?”  But slow cooking carrots (for 1 ½ hours!) in a little butter intensifies their flavor and makes them incredibly sweet.

Cider-Glazed Carrots

LF KF FW

Cider vinegar gives these carrots the flavor of an apple cider reduction.  Julienne-cut, they can be eaten hot, as a side dished or tossed cold, into a salad.

Sugar Glazed Roasted Carrots

KF FAV

Carrots are not the sexiest vegetable in the produce aisle, but they are reliable year round.  When roasted, they are tender and sweet with a caramelized crust, which make them an excellent side dish.

Glazed Carrots & Pearl Onions with Coriander & Orange

LF FW

Onions and carrots have a natural affinity for one another.  A touch of orange zest and brown sugar, seasoned with coriander, makes an appealing glaze. 

Rosemary Carrots

FW

Skillet roasting carrots is a nice way to draw out their sweet flavor; rosemary provides a woodsy counterpoint.

Cauliflower

 

Braised Cauliflower with Asian Flavors

FAV

Hoisin sauce glazes cauliflower with a rich fermented black bean flavor.  Rice vinegar helps cut the sweetness of the Hoisin and soy sauce adds another layer of flavor.

Sicilian-Style Braised Cauliflower 

LC LF FW

Using tomatoes as a braising medium imparts a great Sicilian flavor to cauliflower.  Raisins and basil bring out added sweetness. 

Cauliflower Gratin

FAV

The flavor of cauliflower is gently mellowed when simmered in milk, then accentuated with a dusting of Gruyere cheese.

Surprise South Beach Mashed “Potatoes”

LC LF KF FW FAV

When is a potato not a potato?  When it’s made from pureed cauliflower.  In a side-by-side taste with our Mashed Potatoes, you’ll know the difference.  If you’re trying the South Beach Diet, you should give these a try.

Cauliflower with Dill-Walnut Vinaigrette

LC

Cauliflower is very porous, which is a great way to infuse it with flavor.  Steamed lightly and tossed with a dill-walnut vinaigrette makes this a satisfying side dish.

Steamed Cauliflower with Browned Butter, Walnuts and Crispy Sage

LC

Walnuts and crispy sage are one of the best complements to the fresh, delicate flavor of steamed cauliflower.

Roasted Cauliflower with Kalamata Vinaigrette

LC

Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. So is roasting it, which brings out the best in this vegetable, caramelizing its edges and playing up its nuttiness. A briny olive vinaigrette adds just the right sharp-savory note.

Cauliflower Poppers

LC LF SP

Roasted Cauliflower with a cumin & chili powder spice rub can be addictive.  Not to worry, though; they are light enough to be eaten with abandon.

Mediterranean Cauliflower

LC LF FAV

Aside from the capers, olive oil and oregano, the secret seasoning we use is anchovies.  Wait!  It’s not the huge pieces you find on your pizza, but enough to give the cauliflower some really great flavor.

Chard

 

Swiss Chard with Creme Fraiche

LC

You can never eat enough leafy greens and Swiss chard is one of our favorites. A dab of creme fraiche adds a creaminess that mellows the flavor of the chard.

Leafy Green Trio Hot Saute

LC FAV

This dish has soul: Chard, kale and collard greens are enhanced with red bell peppers, crushed red pepper, lots of garlic and a splash of vinegar. It's a great way to get your greens.

Sesame Seasoned Chard

LC LF FAV

In Korea there is an entire category of side dishes called namul. These are boldly seasoned vegetables, traditionally served with the popular dish, Bibimbap. This particular recipe reflects Korea's love of both greens and sesame seeds. This dish can also be made with spinach, or any of your favorite greens.

Slow-Cooked Swiss Chard

LC LF FAV

Both the stems and leaves are used in this dish where the chard is cooked down until dense and creamy.  The chard is quite rich so a little is filling.

Sautéed Swiss Chard 

LC LF FAV

If you're trying to add more greens to your diet, try Swiss Chard, sautéed in a little olive oil and garlic, as a nice departure from spinach.

Sautéed Chard with Feta & Sun-Dried Tomatoes

FAV

Still more chard (you can also substitute spinach) – this one gets a salty bite with the addition of feta cheese and sun-dried tomatoes.

Collard Greens

 

Citrus Collards with Raisins Redux

LF

This is a wonderful twist on a Southern classic - we skip the bacon. This tasty variation features orange juice and raisins to help tame some of the bite typically found in this healthful green.

Corn

 

Curried Corn and Peppers

LF SP FW FAV

This savory dish takes advantage of fresh corn to bring it real summer flavor.  Try it as a side with tacos.  Or better yet, roll it up in your tortilla.

Corn and Parsnips Cakes

LF KF FW FAV

Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.

Sautéed Corn and Sweet Peppers

LF KF FW

Fresh corn and bell peppers make an especially attractive and delicious summer side dish.  We like to use one red and one orange bell pepper for the best presentation.

Roasted Corn and Shiitake Mushrooms

FAV

Roasting brings out the sweetness of the corn and browns the shiitake mushrooms. Rice wine and soy sauce balance the flavors and intensify the flavors of the mushrooms.

Roasted Corn with Basil-Shallot Vinaigrette

KF FW

A stunning combination – roasted corn with basil vinaigrette – has a fresh flavor that is pure summer.  We like to make this with fresh corn.

Creamed Corn with Bacon and Scallions

KF

Corn is great any time of year, but is especially yummy when we can get fresh corn.  Adding a few flavors turns a good dish into a great one.

Corn & Mushroom Sauté with Leeks and Pancetta

FAV

This fabulously flavored dish is great when served either as a side or as a topping for grilled steak. We like to make it with fresh corn in the summertime.

Macque Choux

FW FAV

Macque Choux (pronounced “mock shoe”) is a taste of summer, Louisiana-style.  Our version of this Cajun corn and vegetable sauté is a colorful combination of corn, diced red peppers and scallions.  This is wonderful in the summer when we can make it with fresh corn.

Fennel

 

Warm White Beans with Roasted Fennel

LC LF

Beans, greens & accolades! The blend of white beans, baby spinach, roasted fennel and Parmesan cheese will receive winning marks from a tough crowd. This is a great dish to try if you've always been curious about the taste of fennel.

Baked Fennel and Tomatoes with Herbs

LC LF

Fennel is one of the few plants where the roots, stalk, seeds, fronds and pollen can all be used.  In this dish we slowly bake the roots (or fennel bulb) with tomatoes, colorful bell peppers and fresh oregano.

Sauteed Fennel with Almonds, Raisins and Saffron

LC FAV

The spicing brings an almost Moroccan sensibility to this delicious play of sweet and savory, from the crisp-tender fennel to the orange essences and underlying traces of saffron and raisins.

Fennel Braised in Cider

LC LF

Braised fennel has a very faint licorice aroma.  It picks up a slight sweetness from the apple cider. 

Kale

 

Tuscan Kale with Shallots and Crisp Salami

FAV

The salty, sweet, and spicy ingredients in this recipe support the earthy flavor of the kale beautifully. Briefly boiling the kale first means that it’s cooked perfectly before it gets a quick toss with the aromatic ingredients in the pan.

Kale with Garlic and Hot Red Pepper

LC LF SP FAV

Preparing robust kale in a simple manner highlights its pungent flavor.  Rich in vitamins, kale is a great alternative to spinach.

Southern Style Kale

LC LF

Simmered with smoky bacon, onions and garlic, kale becomes a delicious and healthy side dish for chicken or pork dishes.

Leeks

 

Braised Leeks and Mushrooms

LF FW

Leeks have a great, subtle flavor.  Here, they are underscored by the mushrooms and beef broth, which add a smoky depth.

Braised Leeks with Olive Oil and Rice

FAV

It’s hard to tell if this is a vegetable dish or a rice dish, but it doesn't’t matter.  Sweet leeks and carrots blend superbly with rice.

Steamed Leeks with Mustard Shallot Vinaigrette

LC FW FAV

Leeks are among the sweetest members of the onion family.  We never imagined steaming them, but this dish is a perfect match for the accompanying mustard vinaigrette.

Mixed Vegetables

 

Oven-Roasted Vegetables

LC LF KF FW FAV

If you’re looking for low-carb vegetables, this is a great choice.  A combination of peppers, zucchini, summer squash, asparagus and onions, roasted until browned and tender, makes a satisfying side dish for any meal.

Roasted Winter Vegetables

FW

This is our favorite way to cook vegetables.  The high roasting temperature caramelizes the outside and leaves the inside tender and moist.  You can add any combination of root vegetables; we like it with carrots, parsnips, sweet potatoes and butternut squash.

Braised Hearty Greens

FW

These greens may not be the prettiest thing on your table, but they'll taste great and they are loaded with nutrients. We'll pick a combination of what looks best, including kale, mustard, turnip or collards.

Parsnips

 

Maple Glazed Parsnips with Popped Mustard Seeds

SP FW

We'll pop the mustard seeds by sauteing them in a bit of butter. The mild mustard flavor is further complimented by maple syrup and a touch of Dijon. This dish is also great if you'd like it added carrots.

Roasted Parsnips with Balsamic Vinegar and Rosemary 

LF FW

Parsnips become chewy and a bit crunchy when roasted, almost like oven fries.  The balsamic vinegar glazes the roasted parsnips and keeps them from tasting overly sweet.

Peas, Snow Peas & Snap Peas

 

Bacony Peas

KF

Every's favorite ingredient - bacon - breathes new life into sweet green peas.

Buttered Peas with Fresh Herbs

KF FW FAV

Peas plain and simple.  The best way to treat frozen peas and marvelous with fresh peas in the spring.

Peas with Onion and Mushrooms 

LC LF FW FAV

Onion and mushrooms elevate peas to a classic.

Peas with Spinach and Shallots

LC LF FW FAV

Peas and spinach give you a double dose of green vegetables for dinner. 

Sesame Stir-Fried Snow Peas 

LC LF KF FW FAV

A Chinese restaurant classic that is delicious when made at home with good ingredients.

Sugar Snap Peas with Pancetta and Onion 

LC FAV

Peas have a real affinity for bacon and onions.  We like the meaty flavor of pancetta (unsmoked Italian bacon). 

Peppers

 

Stuffed Bell Peppers

FW

These peppers are not your typical Eastern European version: the bread stuffing is lightened with ricotta.  Substantial and satisfying, this dish is pretty too, as we use red, orange and yellow peppers.

Portobello Mushrooms

 

Roasted Portobello with Lemon Soy Marinade

LC  FW FAV

The meatiness of Portobello mushrooms makes them a great accompaniment for any meal.  Here, they’re marinated in a lemon/soy mix and roasted until tender. 

Spaghetti Squash

 

Spaghetti Squash a L’Orange

LC LF KF FW FAV

This is an elegant means of turning the humble spaghetti squash into a memorable side dish.  Never tried it?  Spaghetti Squash is a yellow squash, with a flavor very similar to Summer Squash. The kicker?  When cooked, it looks like strands of spaghetti.

Baked Spaghetti Squash with Gruyere and Parsley

FW

A simple and satisfying combination of flavors. 

Italian-Style Spaghetti Squash

LC LF FW FAV

Seasoned zucchini, red onions and tomatoes, you can almost kid yourself into thinking you’re eating a bowl of pasta.  Spaghetti Squash is a great vegetable if you’re looking for low-carb choices.

Spaghetti Squash with Indian Spices

SP FW

Toasted spices and a touch of chile perk up the flavor of this mild squash.

Spinach

 

Sauteed Spinach and Tomatoes

LF LC

Even though this dish reminds us of Christmas, we like it any time of year. A touch of garlic and ginger and a squirt of lemon round out the flavors.

Wilted Spinach with Yellow Raisins and Pine Nuts 

FW FAV

This is a typical Italian preparation.

Spinach in Hot Chili Oil 

LC LF SP

Don't be frightened by the title!  Chili oil gives sautéed spinach a great zing without too much heat. 

Creamed Spinach

KF

A perennial favorite for many.  This traditional recipe uses light cream, though we can make some magical substitutions and reduce the fat content even further if you’d like.

Sauteed Spinach with Cannellini Beans and Garlic

FAV

Cannellini beans are a beautiful supplement to spinach. We'll season the dish with a traditional array of olive oil, garlic, red pepper flakes and a drizzle of sherry vinegar. This makes a complete meal when served over brown rice and we can easily swap spinach for your favorite leafy green vegetable.

Spinach with Caramelized Onions, Pine Nuts and Dried Apricots 

FAV

A nutritional powerhouse, spinach has an appealing earthy, mineral taste that provides an ideal foil for bold, sharp flavors.

Creamy Winter Greens Gratin

LC

Using the plethora of greens available in the winter (spinach, broccoli raab, Swiss chard and kale) is a great way to get more fresh vegetables into your diet.  This gratin is topped with freshly grated Parmigiano Reggiano cheese, giving it a crispy finish.

Turnips

Miso Butter Braised Turnips

LF FW

Slowly braising turnips in savory miso-spiked broth and butter gives them a sweet flavor and velvety texture. We like to add a bit of spinach for contrast and color.

Sautéed Turnips and Parsnips with Rosemary

FW

We know there are some who love the taste of turnips and parsnips, because of the number of requests we get to add them to the menu.  Sautéed with a touch of rosemary, they make a delicious side dish.

Mashed Turnips

FW

Similar to mashed potatoes, mashed turnips are smooth and creamy.  When cooked well, their light, fluffy texture and unique flavor, accented with a little butter and fresh cream, make a welcome break from potatoes.

Pureed Turnips and Potatoes

FW

A delicate orange and ginger seasoning brings out the best in turnips.

Turnip Parsnip Gratin

FAV

With a creamy, cheesy sauce and crunchy breadcrumb topping, this great gratin really is comfort food. And, we're betting it's been a while since you've eaten turnips or parsnips.

Zucchini

 

Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta

LC

Relaxed, slow cooking brings out the zucchini’s full squash flavor, which quick cooking eclipses.

Spicy Hoisin-Glazed Zucchini

LC KF FAV

Succulent zucchini is the perfect backdrop to absorb this fragrant glaze.

Zucchini Boats with Parmesan Crust

KF

Usher in the zucchini season with these neat little vessels.  They’re tender and moist with a pungent, crunchy top. 

Zucchini with Cilantro Sauce

LC LF FAV

Steamed zucchini is given a spark with this piquant sauce.  Cut into sticks, the zucchini holds its shape well when reheated.

Southeast Asian Coconut Zucchini

LC LF FAV

Combining zucchini with an Asian-inspired coconut-lime sauce creates a full-flavored dish.  The turmeric turns the zucchini a beautiful golden color.

Sautéed Zucchini and Corn with Chives

KF

The striking colors of zucchini look beautiful when combined with corn and chives.  Tossed with fresh chives and a pat of butter, they are simply satisfying.

Zucchini with Spiced Carrots and Almonds

KF

By grating the zucchini in this recipe, we extract some of the moisture to insure maximum flavor.  Adding carrots and almonds completes the ensemble. 

 

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