Vegetable
Cheesy Brussels Sprouts Morsel Pudding
Serves 6. This is an adaptation of a Food and Wine recipe and it is so easy with Margot's Morsels in almost any flav...
Swiss Chard and Kale Morsel Gratin
Serves 8-10 as a side dish. This is based on a Cooks Illustrated recipe where you make the bread crumbs. So much bet...
Zucchini No-pasta Lasagna
Serves 8. This makes a great veggie entree. The only challenge is the amount of water those puppies put out. But, ...
Crisp Apple & Fennel Winter Salad with Turmeric Dressing
Serves 4. This is such a refreshing salad and brings to mind fall with root vegetables and apples and of course the ...
Grilled Zucchini Panzanella
Serves 4. Are you still harvesting zucchini from your late summer vegetable garden? How about this, grilled chunks o...
Potato Salad with Dijon Vinaigrette and crunchy bits
Serves 8-10. This is a recipe for a crowd, from the New York Times. Simplicity at its best but with that tang of t...
End-of-Summer Gazpacho
Serves 4. This is Alton Brown's recipe and I love the freshness of this cold summer soup, perfect for using up all th...
Caramelized 5-onion Dip
Makes 3-3/4 Cups of dip. This Food and Wine recipe upgrades the classic caramelized onion dip with layers of flavor. ...
Baked Broccoli Cheese Balls
Serves 3-4 as a vegetarian main dish. I like it over basmati rice with some lemon slices to complement the yogurt....
Country Panzanella With Watermelon Dressing
Serves 6-8 as a meal. This wonderful summer salad is adapted from one from the NYTimes and feels like summer is her...
Oven-fried Crazy Pickles
Serves 6. This may be a little off from what I usually post but these southern charmers have made it into sports bar...
Butter-Steamed Broccoli With Peppery Bread Crumbs
Serves 4-6. This is one of the simplest and most elegant broccoli dishes from the New York Times. The only differenc...