Tindora/Dondakaya curry by Padmaja

Today i am posting simple Tindora curry. Any one can prepare with in 1/2 hour time.Tindora is known by many names in different regions. It is called kundru, tendli, tondli, dondakaya, Ivy gourd etc. By itself the vegetable is not so popular but its taste depends on how you cook it.

Buttered Brussels Sprouts by Amanda Natividad

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

Glazed Parsnip by Ella Mangelos Velthoen

These are sweet and so yummy, my husband loves carrots done this way as well. It is such an easy dish and absolutely perfect for an elegant dinner. They are pretty as well.

Cauliflower, Baby Potatoes, and Heirloom Tomatoes, Oh My! by kathy gori

I love vegetarian meals, hell, I love almost everything except mayonnaise which fortunately doesn't figure in Indian cooking. One of the greatest compliments I can get at home is when my husband says.."I'm a carnivore, but damn this is really really good. I could just eat this stuff." Of course "this stuff" is vegetables. This is the…

Tuscan inspired skillet potatoes, brussels sprouts and cranberry beans by Meera Nalavadi

Burdock Root from the Farmers Market at Union Square by Karen Schuld

My friend Keiko, from Tokyo, introduced me to burdock root, a slender brown root vegetable that is common in Japanese cuisine. This week, i was happy to find this vegetable at the farmer's market at Union Square. The root has a nutty sweet flavor with a crunch texture that tastes perfect with a bowl of rice and a glass of hot Saki.

Sauteed Zucchini in Homemade Tomato Sauce by Denise Sherin

I love homemade tomato sauce, it's so much better than jarred sauce. As a summer side dish I add sauteed zucchini, it's so yummy. I recently served it as a side with baked cod and we wound up putting it right over the fish it was terrific!

ChOkHa by Sangeeta Shah

Chokha is a side dish,served with Litti ,the main ingredient is brinjal....little bit spicy semi liquid gravy dish.Some times it is made only with potatoes,but i made it with brinjal...:)

Ampalaya with Vermicelli by ShaleeDP

Learned this recipe on mytaste online I gave it a little twist and tasted good just the same :)

Mushrooms with Chipotle Chilies by Robyn Savoie

Chipotle chilies are jalapeños that have been smoke-dried. Their smoky flavor is the perfect foil for the mushrooms in this simple side dish.

Bok Choy and Carrots by Julia Ann Souders

A simple side dish to fresh bok choy and carrots sauteed to go with any entree or even as part of a vegetarian dinner.

The Best Swiss Chard Recipe Ever by Helen Doberstein

A hearty rich greens recipe that my family loves.

Squash & Carrot Saute by Thomas Grossmann

Skillet Zucchini with Tomatoes and Pepperoni by Salad Foodie

At the height of zucchini harvest there's no such thing as too many recipes to use it up. This is a simple way to prepare it that amps up the bland flavor of zucchini with spicy pepperoni. You'll think you're in pizza heaven whether you serve this as a main dish or side.

Gujarati Vegetables With Lime And Cilantro! by kathy gori

Ever since Paula Wolfert gave me a Clay Coyote Flameware skillet the other day, I've been jonesing to use it. However, at the same time I got the skillet, I also got all inspired to fix some meatless Indian raw salads that I'd learned of from a cookbook she'd also given me. I kept staring at the beautiful Flameware skillet up on the…