Apple and Cabbage

Another great vegetable recipe.. Apple and Cabbage ..... a classic one !

INGREDIENTS

• 3 sl Bacon; diced
• 1 lg Yellow onion; sliced
• 2 Heads cabbage; cored & sliced as for sauerkraut
• 3 Granny Smith or other cooking apples; cored & sliced
• 1/2 ts Whole caraway seeds
• 1/2 c Dry white wine
• Salt & freshly ground black pepper to taste

INSTRUCTIONS
Heat 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, stirring often, until all is tender. The vegetable recipe is ready...good taste !

beet-and-seafood-salad

24 Hour Cole Slaw

Try this great vegetable recipe...24 Hour Cole Slaw.....good !

INGREDIENTS

• 2 Onions
• 1 lg Head cabbage
• 1 ts Salt
• 1 ts Mustard seed
• 3/4 c Salad oil
• 1 c Vinegar
• 1 1/2 c Sugar
• 1 ts Celery seed

INSTRUCTIONS
Chop 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-casserole

Beet and Seafood Salad

Try this vegetable recipe...Beet and Seafood Salad...amazing taste !

INGREDIENTS:

• 3 Red beets
• 3 Golden beets
• 3 Striped beets
• 4 c Kosher salt
• 1 tb Lime juice
• Salt and pepper
• 1 tb Dijon mustard
• Hot sauce to taste
• Worcestershire sauce to taste
• 1 tb Mayonnaise
• 1 tb Extra virgin olive oil
• 1 tb Shallots; minced
• 1 tb Capers
• 1 lb Lump crabmeat
• 1 tb Lime juice
• 1 ts Chopped chives

Preheat 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 or a kitchen towel, peel beets and slice. Place beets in a bowl.
Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil,
shallots, and capers. Toss to coat the beets.Arrange the beets in overlapping/alternating colors
around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice
from the bottom of the bowl on top, garnish with chopped chives. The beet vegetable recipe is ready for you....hhmm nice salad ! Enjoy !

asparagus-almondine

Broccoli Casserole

Tyr this Broccoli Casserole vegetable recipe... a must try !

INGREDIENTS :

• 1 med. onion - chopped
• 1/4 cup butter OR margarine
• 1 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-salad

Beet and Onion Salad

Another great vegetable recipe to try...Beet and Onion Salad. Nice one !

INGREDIENTS:

• 1 pound beets
• 1 bay leaf
• 1 cup thinly sliced onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• freshly ground black pepper

Leave the root and 1 inch of stem on beets, and

scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard
bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut
beets 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 tasting salad !

artichoke-and-broad-bean-salad

Beet And Jello Salad

Try this amazing Beet And Jello Salad recipe....a must for your taste !

INGREDIENTS

• 6 oz. raspberry Jello
• 1/4 c. sugar
• 2 tbsp. vinegar
• 1 lb. can julienne beets, drain and save liquid
• 1 lb. crushed pineapple, drain and save liquid
• 3 c. of drained liquid

Add 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); scrubbed
1 Asian/Bartlett or Anjou pear
1 tb Apple jelly
2 ts Fresh lemon juice
1/2 ts Dijon mustard
1/4 lb Mixed baby greens; (about 4 cups loosely packed)
Garnish: chopped fresh chives

In 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 among 4 salad plates and spoon beet mixture over them. Sprinkle salads with chives. The vegetable beet and pear salad is ready to serve ....great taste !

Artichoke and Shrimp Salad

Try this Artichoke and Shrimp Salad recipe...its recommended !

INGREDIENTS

• 2 sm. jars artichoke hearts
• 1 sm. can shrimp or shrimp pieces
• 2 lg. tomatoes or 3 sm. tomatoes
• 4 stalks celery
• Cucumber slices, optional
• 1 bottle Creamy Caesar dressing (i.e. Gerard's Caesar)

Slice artichoke hearts, celery and tomatoes in small pieces. Blend all ingredients with creamy
Caesar 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 1

INGREDIENTS:

• 2 Fennel bulbs; (about 2 pounds)
• Two 14-ounce cans artichoke hearts; drained and quartered or, if large, cut into eighths
• 2 Tomatoes; chopped
• 1/4 c Pitted Nicoise or other brine-cured black olives
• 1 oz Flat anchovy fillets; drained, minced, and mashed to a paste (about 3)
• 1/4 c Olive oil
• 2 tb Fresh lemon juice
• 1/4 ts Dried oregano; crumbled
• 1/4 ts Dried thyme; crumbled
• Freshly ground pepper to taste

Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks
to 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 the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops. The artichoke vegetable salad is ready to serve....nice tasting salad !

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...an amazing vegetable recipe to try !

• 4 Artichoke hearts
• 1 lb Fresh broad beans
• 1 Sprig fresh mint
• The juice of half lemon
• Vinaigrette

INSTRUCTIONS
Cook 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 bean salad is ready to serve...enjoy this great salad !

Artichoke and Broad Bean Salad

Try this Artichoke and Broad Bean Salad recipe...amazing !

• 4 Artichoke hearts
• 1 lb Fresh broad beans
• 1 Sprig fresh mint
• The juice of half lemon
• Vinaigrette

Cook 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 !