Colin's steamed broccoli by Colin Elliott

A different twist on broccoli. Im not a huge fan of broccoli but this easy recipe makes it taste very nice and is now a staple in our home. Enjoy!

Glazed Carrots by Nancy Miyasaki

I made these carrots to be a sweet, vegetable side to go with the Caribbean Pork we made tonight. I wanted something that would be sweet like plantains, and these did the job perfectly. I adapted this from a Cook's Illustrated recipe, and I think the technique is a good one. They'd be nice as a a side with any grilled meat.

German Potato Salad by Therese

A delicious warm potato salad that pairs wonderfully breaded pork chops

Dried Apricots and Currant Rice by Catherine Pappas

Special Baked Potatoes by Robyn Savoie

Here's a great way to change up plain, boring potatoes. I recommend it not just for the taste, but for presentation. It will ooh-n-aah your friends and family. Here's a great tip for slicing these, "Place the handle of a wooden spoon along the bottom of the potato on both sides—this will prevent your knife from going all the way…

Cauliflower Cake by Kyra Martin

This is such a great way to eat your veggies. It would be so easy to change to suit your tastes too!

Southwest Black Bean Casserole by Salad Foodie

Vegetarians rejoice! This Tex-Mex favorite can be used as a side dish for 12, or as a main dish for 8. The toppings of lettuce, tomatoes, olives, green onions and sour cream together with some tortilla chips add color and crunch. You can make this with as much punch as you’d like - add minced jalapeno peppers, sriracha sauce, red…

panch ratna raita by rsharma

This is a yogurt based side salad that prevents heart burns for those of us who really love our spices.

Texas Potato Wedges by Evelyn Scott

This versatile entree can be served as a side dish or an appetizer -they're zesty, but not too spicy

Plum Pineapple Jam by Salad Foodie

I devised this recipe when I wanted a variation of plum jam and thought why not use canned crushed pineapple? The result was beautiful jewel-tone jam with a pleasing fruit combo of flavors and textures. No added commercial pectin here, so if the thought of standing and stirring, oh about a half hour, scares you away, go with the…

mashed potatoes by david spottiswood

These are special, and go well with the pan gravy recipe I am posting. Using Yukon Gold potatoes, you can either leave all the skins on, or, as I do, peel half the potatoes. This recipe is for four. I omit the salt if serving with the pan gravy (the bacon makes the gravy salty enough)

Baked Farro or Pearl Barley with Asparagus by Nancy Miyasaki

We served this recipe with a Moroccan Lamb Shank last night. It was a delicious accompaniment. We had Farro for the first time served by an amazing chef at our cousin's wedding. Then too it was served with Lamb in a rich sauce. There is something about the combination of tender lamb with farro or barley, which are slightly more…

Apple, Sausage, Walnut Stuffing by Pamela R. Hewitt

Coming from an Italian family we are very much into spices. So I combined spices I liked along with other favorite foods - bread, apples, cheese, nuts, Italian sausage and came up with this recipe. You can add more spice (to your liking).

Sweet Potato Souffle - Nuwave - Flavorwave by Wendy Jarvis

Here another comfort food recipe for your Nuwave/Flavorwave ovens.

Moroccan-Style Carrots with Mustard Seeds and Orange by Catherine Pappas

Adapted from: Weight Watchers’ Annual Recipes for Success 2009. This is a wonderfully flavorful way to serve your vegetables. Enjoy and Cook with Love, Catherine