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Vegetables |
Main Dishes
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Fava Beans with Lamb & Rice |
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Spaghetti with Fava Beans |
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Melinda's Frittata |
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Roasted Fennel & Baby Red Potatoes |
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Roman Style Artichokes |
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Broccoli Cauliflower Casserole |
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Stuffed Acorn Squash |
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Roasted Winter Vegetables |
V |
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Broccoli Enchiladas |
V |
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Chili Beans |
E,*V |
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Easy Frittata |
V,*O |
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Mung Dal |
V,O |
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Marinated Roasted Vegetables |
V,O |
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Marinated Veggie Sandwich |
V |
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Beans with Sage |
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Spicy Roasted Potatoes |
V,O,E |
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Vegetable Rarebit |
V |
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Vegetable Bechamel Lasagna |
V |
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Vegetable Lasagna |
V; |
Side Dishes
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Sautéed Cherry Tomatoes |
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Roasted Baby Beets |
V |
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Asparagus with Orange Sauce |
V |
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Grilled Baby Bok Choy |
V |
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Roasted Butternut Squash |
V |
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Cauliflower Mash |
V |
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Lacinato Kale |
V |
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Baked Spinach |
V |
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Beets a la Marian |
V,O,E,Q |
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Boston Baked Beans |
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Dorothy Merman's Eggplant Casserole |
V |
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Kathy's Eggplant Casserole |
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Glazed Carrots |
V |
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Kathy's Scalloped Potatoes |
V,E |
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Mushrooms Au Gratin |
V |
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Potatoes Au Gratin |
V |
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Baked Beans |
E,Q |
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Roasted Asparagus |
V,E |
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Roasted Potatoes |
V,E |
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Sautéd Cabbage |
V,E |
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Sautéd Cabbage & Pears |
V,E |
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Spinach Mousse on Roasted Tomatoes |
V |
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Summer Green Beans |
V,E,Q |
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Zucchini |
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Summer Zucchini Recipes
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Zucchini, Lamb & Feta Casserole |
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Turkey Zucchini Chili |
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Zucchini Linguica Skillet |
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Zucchini Shells |
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Zucchini |
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Zucchini Sauté |
V |
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Baked Zucchini |
V |
Other
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Porcini Marinara Sauce |
V,O |
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Vegetarian Gravy |
V,O |
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Easy Beans |
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Risotto with Peas & Proscuitto
Contributed by: Melinda
This is an outstanding dish for early spring when you can find fresh
english peas.
1/4 cup butter (or butter and olive oil combined)
1 medium onion, finely chopped
1 large clove garlic, minced
2 1/2 cups arborio rice
2-3 cups fresh english peas
6-8 oz. proscuitto - have it cut about 1/2 inch thick
3/4 cup dry white wine
1/2 tsp saffron
6 - 8 cups chicken broth
1 tbl butter
1 cup freshly grated romano cheese, divided
salt to taste
Serves 6
- Heat chicken broth in a saucepan - keep warm - add peas
- Add saffron to white wine and heat
- Dice proscuitto into 1/4 inch pieces
- Melt 4 tbl butter in large saute pan
- When butter foams, add onion & proscuitto
- Sauté over medium heat until onion is pale yellow (do not brown)
and proscuitto is a bit crisp
- Add rice and mix thoroughly until well coated with butter
- Add hot wine
- When rice has absorbed all wine, add enough broth to cover the rice
(approx. 1/2 - 1 cup) - try to avoid adding peas at this time
- Stir over medium heat until broth is absorbed
- Continue this process adding broth a little at a time
- When most of the broth has been added, add the peas to the rice and
finish cooking
- Cook until rice is tender, but not mushy - about 20 minutes in total.
When rice is cooked to taste the dish should be slightly saucy.
- Remove from heat and stir in 1/2 cup parmesan cheese and 1 tbl butter.
The starch from the rice is going to continue to thicken the dish while hot
- Serve immediately with fresh parmesan
If the heat under the pan is too high, you'll end up evaporating off the liquid instead of the rice absorbing it. If it's too low, it will take too long
and you'll probably end up with mush.
Consider how your cooktop works before you start and adjust accordingly.
Serve with a crisp Sauvignon Blanc.
Questions about this recipe?
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