Carrots with Honey and Chiles by Rivertree Kitchen

Take your basic glazed carrots, lighten up a bit on the butter and sugar, add a chile, and you have a modern take on a classic dish.

Green Bean Casserole by Cathy Spivak

I can't do Thanksgiving without this side dish. I like it with 1 cup of shredded Cheddar cheese added to it.

Chunky Guacamole by A2Z Healthy Vegetarian Cuisine

Want to reduce your cholesterol intake? 1. Try fresh avocado on sandwiches and toast or substitute as a spread in place of many other popular foods to reduce your intake of cholesterol, calories, fat, saturated fat, and sodium. 2. Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can…

Roasted balsamic & rosemary parsnips by Sophie

This is one of my favourite vegetarian side dishes. I so love parsnips. In Belgium, they are very underestimated. They are like " forgotten vegetables. " I love their sweeter taste. I marinated the parsnips pieces in a combination of fresh rosemary, brown sugar & balsamic vinegar. They were marinated for at least 1.5 hour in the…

FASOLIA (WHITE BEANS) by MARIA LOURDES V. LIPARDO-AYUB

Subscribe to my YouTube Channel (Lipardo's Global Kitchen) for more recipes and future raffle draws for giveaway prizes. My Egyptian neighbor in Riyadh introduced me this exceptional dish. Its way of cooking is similar with Filipino cookery. It goes well with rice and fried items like fish, chicken, etc. You won't regret trying…

Bye Bye Blues, A Quick And Spicy Bean Dish by kathy gori

I have a small confession to make. I love trick vegetables. You know what I'm talking about, the orange cauliflower, the red squash, the black garlic. So you can imagine my surprise and delight when the gang at Lunita Farm showed me a basket of dark purple green beans at the Saturday Farmers Market. I'd never seen anything like…

Wild Rice Pilaf with Fresh Vegetables by Jane Evans Bonacci

Did you know that wild rice is not rice at all but grass? It grows in areas of shallow water, so prevalent in the state of Minnesota that it is the official state grain. Surprisingly the Central Valley of California is the other main producer of wild rice. It is naturally gluten-free and high in protein, potassium, B-complex vitamins,…

Grilled Romaine by Robyn Medlin

Grilled romaine is a best kept secret – it gets better and sweeter on the grill. I often do this as a side, but it makes a great main course with grilled chicken added, seafood, roasted peppers, etc. You can get really creative with this! What is nice is that you can do everything on the grill together which eliminates the need to go…

Stuffed Artichokes by Chef Feiny www.feintastingfoods.com

I will never forget the first time I ate Stuffed Artichokes.......It was love at first site......25 years later I still make it the same way my mom did and taste the SAME!!!!!!!

Zucchini con Anice by BearNakedBaker

Garlic Herbed Sweet Potatoes by Amos Miller

TRY THIS AT EASTER - it is a signature dish! It is sweet and savory with fresh herbs, dairy products and chicken broth. This is a North Carolina recipe, naturally healthy and rich in beta-carotene, the most common plant source of vitamin A. But who cares! This is delicious, even if it is good for you...besides, sweet potatoes…

Spectacular Roasted Vegetable Torte for Easter Dinner or Anytime by Skinny Kitchen with Nancy Fox

You’ll love this amazing vegetable dish to serve along side just about any main course meat such as ham, beef, lamb, or even fish or chicken. It’s one of our all time favorite recipes from the Barefoot Contessa’s recipe book. It makes such a…

Baked potato by maan credo

My signatured dish since College. Been cooking this for YEARS already like almost each and every occasion I'll have with my friends. It's a staple menu from me to them. I enjoy preparing this dish because its easy, practical and healthy to eat!

Herbed Grilled Veggies by Robyn Medlin

When I’m grilling, I always have a veggie I grill at the same time as the meat. This is part of my “Meal on the Grill” concept where I do everything on the grill, start to finish. Grilling veggies gives them a great char and flavor without having to add a lot of fat. I make a simple marinade and finish with a lot of fresh grated parm…

Grilled Scallion by Chef Smith