Roasted Butternut Squash by B Innes

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…

roasted whole cauliflower by Chez la mere

Okra and Tomatoes by Chef Smith

Stuffed Bell Peppers by Elaine

Fresh green Bell peppers, filled with rice, onions, and tomatoes…garnished with sliced mushrooms, and mildly spiced, make this a delicious side dish.

Broccoli Casserole by Chef Smith

Creamy Noodles & Peas by JoyG

This is a quick and easy side dish that makes peas yummy to eat and is the result of experimenting on a cool fall evening 25 years ago.

Tequila Carrots by Monocot

Feel like a stiff Drink? But don't wanna appear a Alcoholic when guests are near. lol Okay. These carrots have Great flavor and have guests always asking for more. Simple and quick!

Squash Casserole by Chef Smith

Zucchini Boats by Chef Smith

EGGPLANT PASTA SALAD by Linda Oefelein

Leeks in White Sauce by Chez la mere

Fiber Rich Artichokes Sauteed in Low Fat Garlic Butter, Really! by Skinny Kitchen with Nancy Fox

These are awesome! Talk about a delicious and different way to makes artichokes. Steaming and then sauteing leads to a wonderful flavor. We’ve cut the fat and calories by using a small amount of reduced-fat butter. This artichoke dish is low calorie,…

Roasted Kobocha with Sage Breadcrumbs by Michael Montgomery

Here's something I lifted from Saveur. Kabocha is a Japanese pumpkin, but really any firm fleshed winter squash would work great. I've made this with a Buttercup and it was really nice. This has the benefits of being really easy to put together, tastes great, and is also vegan (depending upon the breadcrumbs). I've served this on…

Grilled Garlic Maters by Chef Smith

Grilled Scallion by Chef Smith