vegetables
Recipes with green vegetables, garden vegetables and mushrooms.
Butternut squash and red onion tarts
Serve these simple individual tarts with a mixed salad for a delicious meat free, light meal.
Greens in tomato sauce
Use your favorite greens in this recipe. Any of collard greens, kale, pointed cabagge, Swiss chard or tender stem broccoli is good.
Shredded Brussels sprouts with lardons
Brussels sprouts make a wonderful side dish for a roast or a healthy appetizer when in season.
Goose fat roast potatoes
For amazing roast potatoes, try goose fat. Choose potatoes that are fluffy but firm enough not to disintegrate in the roasting pan.
Pumpkin fritters from South Africa
Serve pumpkin fritters from South Africa as a side dish, as they are, or as dessert, sprinkled with cinnamon sugar, caramel sauce on the side.
Tabbouleh
Tabbouleh is a dish from Lebanon very popular in the Middle East and this fame has made it also a popular salad in the countries mainly associated with Western cuisine.
Quick vegetable stock
This vegetable stock is ideal base for a vegetable soup or to flavor a risotto while being able to use great tasting vegetables of poor looks, or vegetable odds and ends.
Baked parsnips
Baked parsnips, an honest Irish side dish.
Things to do with leftover vegetables
Potato soup from Norway
This recipe could be included in a Norwegian lunch menu.