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Vegetable Sides

V = Vegan (no animal products)
VG = Vegetarian (no meat, dairy ok, for some eggs ok)

  1. Curried Carrots, V
  2. Layered Zucchini Casserole, VG
  3. Lentils with Figs and Almonds, V
  4. Spaghetti Squash with Bacon
  5. Zucchini Pimenton, V
  6. Onion Bhaji's, V
  7. Corn on the Cob (easiest version ever!), V
  8. Citrus Collards, V
  9. Spaghetti Squash Pesto Bake, VG
  10. Summer Squash Pancakes, VG
  11. Chipotle Lentils with Peaches & Basil
  12. Leeks, VG
  13. Eggplant Sauté, V
  14. Best Chard, V
  15. Pumpkin Soufflé, VG
  16. Kohlrabi Sweet Potato Fry, V
  17. Sautéed Corn, V
  18. Lentils Side Dish, V
  19. Cauliflower Gratin, VG
  20. Artichoke Gratin Casserole, VG
  21. Stuffed Roma Tomatoes, VG
  22. Baked Kohlrabi Chips, V
  23. Celery Mushroom Casserole, V
  24. Stuffed Peppers & Such, VG
  25. Braised Artichokes
  26. Sautéed Cherry Tomatoes, V
  27. Peas with Shallot & Mint, V
  28. Roasted Baby Beets, V
  29. Asparagus with Orange Sauce, V
  30. Grilled Baby Bok Choy, V
  31. Roasted Butternut Squash, V
  32. Cauliflower Mash
  33. Lacinato Kale, V
  34. Baked Spinach, VG
  35. Beets a la Marian, V
  36. Boston Baked Beans
  37. Dorothy Merman's Eggplant Casserole, VG
  38. Kathy's Eggplant Casserole, VG
  39. Glazed Carrots, VG
  40. Kathy's Scalloped Potatoes, VG
  41. Mushrooms Au Gratin, VG
  42. Potatoes Au Gratin
  43. Baked Beans
  44. Roasted Asparagus, V
  45. Roasted Potatoes, VG
  46. Sautéd Cabbage, V
  47. Sautéd Cabbage & Pears, VG
  48. Spinach Mousse on Roasted Tomatoes, VG
  49. Summer Green Beans, V
  50. Cheese Topped Zucchini
  51. Zucchini


Simply Artichokes

Artichokes are a wonderful food and springtime is a perfect opportunity to add them to your diet. They are low-calorie, fat free, high fiber, a good source of vegetable protein as well as many vitamins and minerals such as silymarin which is an excellent liver tonic.

In the region of Rome, Italy, there is a special variety of artichoke grown which has no choke and can be harvested small and eaten whole. They are prepared very simply with Lemon, Mint, Parsley and Garlic, often simmered in oil and wine. In this country, you can purchase baby artichokes or full sized ones, cut them into halves or quarters depending on size and remove the chokes and tough leaves. Spain produces an artichoke with characteristics similar to the Roman variety.

Artichokes can also be prepared by simmering whole until tender and serving with an elegant sauce or drawn butter. Prepare according to the directions below for simmering whole Cut them in half lentghwise and remove the fuzzy choke. Pull off the leaves and dip in sauce. Only the base portion of the tough outer leaves is edible.

Another excellent use for artichokes is to simmer them in a light tomato broth with chicken pieces. Prepare artichokes according to sauté instructions below. Season according to your preferences and this can be served with pasta.

To prepare fresh artichokes:

If simmering whole, remove the tiny lower leaves and cut the stem to about 1/2 - 1 inch long. Using scissors, remove the thorny tips of each of the outer leaves. With a sharp chefs knife, cut across the top to remove the thorns on the top leaves. Wash under cold water, leaves side up and squeeze out water; repeat. Simmer whole in liquid of choice.

If using in sauté, casserole or other dishes, trim stem to about 1 inch. Peel off outer leaves until the artichoke begins to taper in again and the leaves appear pale green. Using a paring knife, trim the area where the leaves you have removed were attached to remove fibrous outer surface. Cut in half from top to bottom and remove the fuzzy center choke. Immerse in acidulated water until ready to use.



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