Recipes

[DeeJoyce]

Love petite peas and fresh mushrooms cooked together. Butter S&P.

[goodstuff]

I often cook broccoli florets and baby carrots together. Also broccoli and cauliflower. Green peas and carrots. Also sliced yellow and/or zucchini squash stir-fried with coarsely cut-up onions, red and/or green peppers, and sometimes mushrooms. Onions, tomatoes, and okra stewed southern style. Also good with some fresh corn fried in.

[kittymomNC]

On 3/26/2014 loveour4leggedfriends said:

I usually mix a lot of vegies together as I love them all. Usually, cauliflower and broccoli, peas, carrots and corn, lima beans and corn. In the summer I make a huge dish of roasted cauliflower, broccoli, zuchini (sp?), onions, garlic, tomatoes (roast in the oven with some organic olive oil) and then toss with my pasta, fresh ground pepper and fresh grated cheese - YUM!

DOUBLE YUM!!! And sounds easy and quick to do...I'll be visiting the produce dept tomorrow at the store.....

[pupwhipped]

Drizzle asparagus spears with olive oil and season with salt and pepper. Plop several cherry tomatoes (I like the cherub ones) on top of the asparagus and roast all in the oven till the tomatoes just start to pop.

[Jenniferll]

I like to sauté random types of mushrooms (Portobello, button, shitake, etc.) in EVOO and eat them as is or use them as a topper for a veggie burger or on top of buttered rice.

[ChynnaBlue]

I've been roasting a lot of vegetables, lately. I've been doing yellow squash, zucchini, garlic and onions, sometimes with spaghetti squash, sweet potato and Brussels sprouts. I the sweet potatoes take longer to roast, so sometimes I put them in 10 minutes before everything else. I drizzle mine with olive oil, summery savory, rosemary, salt, and pepper.

[depglass]

That just wouldn't fly in my house. I can barely get DH to eat a modest amount of vegetables, less than 25% of the plate. And salad is completely out.

[Kay SD]

Mmmm. Cut some shallots into wedges and sauté slowly in olive oil in a largish pan until starting to turn golden. Push them to one side and add asparagus stalks--not too skinny but not those fat kind, either. Move the asparagus around so it cooks evenly over medium heat. When it is starting to be tender and maybe lightly browned -- just a few minutes -- push them to the side and start adding as much raw baby spinach as you can to the pan. It's okay to add a bit of olive oil if the pan needs it. Let the spinach wilt from the water on the leaves. This part is really fast. Then serve all the veggies side by side on the plates or a platter, with any kind of chop or grilled chicken you like. Sounds so simple, but its an amazing combination.

[Kay SD]

This morning I had a nice little red new potato, a fresh fennel bulb and a scallion as big as a golf ball. I sliced all of them (potato thin, the others thick so they wouldn't fall apart) and laid them in a pan with some butter over medium heat. I just turned them a time or two as they browned and the fennel started to get creamy. Then I ate them with a pair of eggs, and felt like the best fed person on the planet! But the combination was good and would work with a nice grilled chicken sausage or a pork chop.

[Zhills]

Thanks, again! I have tried several of these and they are yummy! Not traditional Southern but great combos. Just what I was looking for!