Vegetables
Green Bean Bundles
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Broccoli Cheese & Cracker Casserole
this one uses Ritz cracker crumbs—not just on the top as a crust but also in the casserole itself, which gives it an almost-stuffing feel. It’s delightful. If you’re looking for a quick, easy side dish this Thanksgiving, give it a try! You can spice it up or down, depending on your tastes.
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Tortellini with Asparagus and Peas
This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.
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Creamed Spinach
This creamed begins with a simple white sauce, which begins with a roux, which is a cooked mixture of butter and flour, which is the basis of a cream sauce, which, when bumped up a notch by finely diced onions and garlic, is one of the best things you’ll ever learn to make.
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Creamed Peas
Broccoli Parmesan Fritters
There’s a lot of broccoli and very little pancake in this fritter. The broccoli is not grated or pureed, but left in small, recognizable bits that are bound lightly, faintly, to their batter of egg, parmesan and flour. And when you cook them right — that is, to a crisp, in a preheated, heavy, oil-slicked skillet — they get a fantastic crisp edge to them, like they were coated in frico. I imagine that if you were to roll the pancake in additional parmesan, it would get extra frico, though I haven’t tried it yet. Also, I’d like someone to start a band called Extra Frico.
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Stuffed Zucchini Boats
This easy zucchini recipe is sure to please even the pickiest of vegetable eaters. A simple filling of sautéed sweet onion, zucchini, breadcrumbs and melted mozzarella cheese turn a simple vegetable into a delicious, satisfying side dish that can easily be made ahead for company.
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Crunchy Asparagus and Snow Pea Salad
Filled with crunchy snow peas, almonds, pancetta, and asparagus and tossed with a light, lemony dressing, it’s a perfect lazy lunch when served with a glass of rosé and some crusty bread.
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Maple Pan Roasted Baby Carrots
For this recipe, baby carrots are ideal, but you can also use mature carrots if you cut them down to size (see tip below). Do not use bagged "baby cut" carrots.
You start cooking the carrots on the stovetop and then move them to the hot oven to roast. The direct heat of the stovetop jump-starts the caramelizing of the carrots.
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Roasted Vidalia Onions
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great.
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