Vegetables
Roasted Artichokes
Roasted artichokes is a great variation to the common common steamer approach. Roasting the artichokes introduces a smokey flavor, and besides, how can you go wrong with olive oil and garlic.
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Ratatouille
Ratatouille is a vegetable stew made popular in the Provence region of France. "Rata" is a slang term for stew in French, and "touiller" means "to stir". So literally, a stew that is stirred.
There are many variations to ratatouille, and no one standard or correct way to prepare this dish. Think of it as similar to American "stew", it can take on a number of forms and is open to your interpretation.
This ratatouille variation includes mushrooms for some additional succulent texture and balsamic vinegar for a rich flavor with a touch of tangy sweetness.
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Collard Greens and Turnips
At the New Year, this is the time for collard greens and turnips. Actually, we are ready to enjoy a bowl of greens and turnips any time of year. And remember the corn bread to sop up the pot liquor. Oh my.
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Easy Scallope Potatoes
This is an easy recipe that goes with any meat.
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Ciambotta (Italian Vegetable Stew)
Ciambotta is an Italian vegetable stew, in some regions maybe more like a thick Italian vegetable soup. Brimming with all kinds of vegetables, you can think of Ciambotta as an Italian version of the French vegetable dish, Ratatouille.
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Grilled Portobello Mushrooms with Garlic and Thyme
Grilled Portobello mushrooms with olive oil and garlic make a great side dish. Serve over brown rice, makes a complete meal.
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