Vegetables 25 results

Lemon Orzo Salad with Feta and Vegetables

My wife’s favorite summer salad. It may sound a little crazy, lemon with sun-dried tomatoes and basil, asparagus and feta, but they all work. This is a versatile salad that can accompany fish, chicken, or beef. And for those new to orzo, it is a pasta that looks like a grain. If you don’t like asparagus, use whatever vegetable you do like. Serves 4 to 8. (adsbygoogle = window.adsbygoogle || []).push({});

Greek-Style Salad

You don’t have to wait until your next visit to a Greek restaurant to get a Greek Salad. It’s colorful, with lots of different textures and flavors. This salad can be arranged for presentation in a large bowl or deconstructed as a make-it-your-own salad bar. Serves 8 or more. (adsbygoogle = window.adsbygoogle || []).push({});

Stuffed Zucchini Boats

Pair this with a side salad, and you have a healthy entrée that looks fancy but is so easy. It reheats easily for a quick dinner or is perfect to take to a potluck. In this version, we are using Italian chicken sausage to keep the dish a little lighter. If you prefer the real thing, regular Italian sausage works just fine. Serves 4 to 6. (adsbygoogle = window.adsbygoogle || []).push({});

Grilled Romaine Salad

“You are going to grill the lettuce?” This is a question I get all the time. But after the first bite, they understand. This recipe is based upon a salad I had in Huntington Beach, California, many years ago. The romaine is a sturdy lettuce that will hold up to grilling but retain some of its crispness. If you want to impress and surprise, this is your salad. Serves 4 to 8. (adsbygoogle = window.adsbygoogle || []).push({});

Roasted Zucchini

Zucchini is a great summer vegetable that requires little cooking and is a tasty source of fiber. Roasting it is a simple method to create a delicious side dish. Serves 4 to 8. (adsbygoogle = window.adsbygoogle || []).push({});

Carrot, Apple and Beet Salad

This is a colorful, fresh salad with a citrus vinaigrette that will enhance your next meal. You will be delighted by how fresh and clean it tastes. Many people tell me this has become one of their favorite side salads. Serves 4.   (adsbygoogle = window.adsbygoogle || []).push({});

Roasted Asparagus with Lemon and Parmesan

Fresh asparagus is a versatile early spring vegetable and is remarkably easy to cook. Lemon and Parmesan take it to the next level. Serves 4 to 8. (adsbygoogle = window.adsbygoogle || []).push({});

Roasted Cauliflower Buffalo Bites

This recipe was one of the winners of the PBS/CreateTV national cooking contest. We’re replacing wings with cauliflower for a healthier version, but it tastes so good that you won’t even notice! We’re keeping all of the flavors but losing all of the fat! Serves 4. (adsbygoogle = window.adsbygoogle || []).push({});

Power Vegetable Soup

Not many things are as satisfying as a warm bowl of soup. This version is full of veggies, beans, and tomatoes. It’s healthy, filling, and very satisfying. You can add small chucks of chicken or turkey sausage, or whole grain pasta. I make a pot every week in the winter. You may also use this as a base and make it your own. The soup freezes very well. Serves 6 to 8. (adsbygoogle = window.adsbygoogle || []).push({});

Spaghetti Squash

There are three basic ways to cook spaghetti squash: boiling (not recommended), roasting, and microwaving. Once you get through its hard outer peel, it is filled with a delicious flesh. When you rake the flesh with a fork, it resembles spaghetti (thus the name) and can be substituted for pasta. Serves 2 to 4. (adsbygoogle = window.adsbygoogle || []).push({});