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American Recipes »  Veggies

 

Veggies



Sautéed Zucchini
   

Melt butter (or heat olive oil) in a fry pan. Add zucchini slices and chopped onion and sauté until soft. Add tomato and stir until tomato is cooked down to create a sauce. Salt and pepper to taste.

Avocado and Citrus Salad
   

Artfully arrange romaine, sliced onion, citrus and avocado in layers on a platter. Dribble with the vinaigrette and serve at once.

Baked Acorn Squash
   

Preheat oven to 400°F. Cut acorn squash in half. Remove the seeds and strings (an ice cream scoop works well). Brush cut surface with melted butter. Place on a baking sheet and cover with foil. Bake until slightly tender when tested with a fork, about 25 minutes. Remove foil. Brush again with butter. Salt lightly and sprinkle with nutmeg. Continue baking until very tender and lightly browned (20-30 minutes).

California Delta Salad
   

Angle cut in half inch wide pieces the four white endives and two of the red endives. Quarter the artichoke hearts. Remove the flesh from 1 1/2 of the avocados and chop into small cubes. Reserve the other half, cut into thin slices, and set aside for garnish. Toss the salad ingredients and the dressing together and serve on a bed of the remaining red endive leaves. Garnish with the reserved avocado slices.

Endive, Pear, Walnut and Blue Cheese Salad
   

Make the vinaigrette in a shaker bottle or whisk in a bowl. Set aside or chill. Preaheat the oven to 275º. Spread walnuts in a single layer on a baking sheet and toast in the oven for 10 minutes. Allow to cool. Chop walnuts. Angle-cut endive in half inch pieces. In a large salad bowl, place the walnuts, sliced endive, spinach, parsley, diced pears, and crumbled blue cheese. Toss with the vinaigrette and serve with freshly ground pepper.

Fennel Salad
   

Cut away the fennel bulb's tough base, leaves and the stringy part of the stalk. Leave the tender part of the bulb and lower, whiter part of the stalks. With a long, thin, serrated knife, slice the remaining fennel as thinly as possible to form rounds and half moons. Set aside. In a bowl, use a wire whisk to beat the olive oil followed by each of the remaining ingredients. Toss in the sliced fennel. Taste carefully for seasonings and serve at once.

Fresh Corn Custard with Summer Salsa
   

Preheat oven to 350 degrees. Cut the corn from the cobs, then run the dull side of the knife blade down the cobs to scrape out all the milky corn left behind. Butter a shallow 2-quart glass or ovenproof pottery casserole with soft, unsalted butter. In a bowl, beat the eggs and stir in the corn, the cream and the shallot. Season with salt and a little pepper and pour the mixture into the casserole. Set the casserole in a roasting pan, add hot water to come halfway up the sides of the casserole and bake about 40 minutes, until the edges of the custard are set and the center barely quivers when the casserole is shaken. Remove the custard from the oven; it is to be served warm, not hot. Make the salsa: Peel and seed the tomatoes, chop them and put them in a bowl. Stir in the remaining ingredients, adjusting the amounts of hot pepper, coriander and lime juice to taste. To serve, spoon a pool of salsa onto a medium plate. Using a large spoon, cut out a circle of custard and set it on top of the salsa. Pass the remaining salsa in a bowl.

Funghi alla Panna (Mushrooms with Cream)
   

In a large, thick-bottomed skillet and over medium heat, melt butter. Add oil. Using a wooden spoon, sauté shallots in oil and butter until just golden. Raise heat to high and add quartered mushrooms. Stir. When mushrooms have absorbed much of the fat, turn heat to low. Add salt and papper and stir until the mushrooms begin to give up their juice. Raise heat to high again and cook 3 - 4 minutes, shaking the pan and stirring frequently. Add the heavy cream and cook for just a few minutes or until some of the cream has been absorbed by the mushrooms and the sauce has slightly thickened.

Green Beans with Chili Sherry Drizzle
   

Steam green beans until just tender (do not overcook - maintain the bright green color). Sauté garlic in olive oil until garlic just begins to color. Add all ingredients except sherry and stir until hot. Add sherry before removing from stove. Drizzle over green beans and serve.

Jicama Compote
   

In an amply sized bowl, toss together all the ingredients, including the orange juice. Serve in small, deep bowls. Or, arrange red leaf lettuce on salad plates, top with a scoop of cottage cheese, and spoon the compote over the top.


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Tasty Food, Indian Food Recipes, Indian Cuisine, Non Veg Recipes, Easy Cooking Dishes & Related Pages

WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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