All recipes » Robyn Savoie » Side dishes » Vegetables
Stewed Zucchini And Tomatoes by Robyn SavoieThis Stewed Zucchini and Tomatoes side dish has a wonderful flavor that goes with any meal, and the best part is it'll even make your kitchen smell like Mama's! |
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Zucchini Santa Fe by Robyn SavoieThis fast side is great with the green chilies. It gives this recipe a great zip. |
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Mexican Style Green Sweet Peas by Robyn SavoieThis is a delicious way of cooking fresh peas, and makes an excellent accompaniment to any meal. The flavor comes from the vegetables themselves, so use vine tomatoes and organic peas if possible. |
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Broccoli with Mustard Sauce by Robyn SavoieThis is a delightfully tasty and simple side dish. The creamy mustard sauce is also a nice complement to cauliflower. |
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Pumpkin Risotto by Robyn SavoieRisotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before… |
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Colorful Oven Vegetables by Robyn SavoieI often serve this attractive side dish with a steak dinner or at a brunch. |
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Cardamom Carrots by Robyn SavoieThis side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry. |
1 vote
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Orange Marjoram Carrots by Robyn SavoieIt can be hard to come by a vegetable dish both children and adults enjoy. You'll appreciate this recipe because it found that middle ground. Carrots provide vitamin A and plenty of fiber, making them excellent side dishes to support healthy eating. Make sure you don't overcook your carrots; they taste best when they are al… |
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Roasted Vegetable Succotash by Robyn SavoieOf all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the… |
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Stuffed Zucchini With Sausage by Robyn SavoieThis stuffed zucchini is made with a nicely seasoned mixture of Polish Sausage (Kiełbasa), mushrooms, tomatoes, garlic, onion and Parmesan cheese. |
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Baked Cauliflower and Mushrooms by Robyn SavoieLooking for a new way to serve cauliflower? Try this vegetable casserole. |
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Potato Filled Onion Cups by Robyn SavoieThese onion cups are a nice switch from the usual side dishes. Sometimes I like to add shredded sharp cheddar or pepper jack cheese to the cups for a tasty twist. Try mixing in crumbled bacon too. Either way, they're savory and satisfying. |
1 vote
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