Try Our Helpful Veggie Dish Recipes

CAESAR SALAD
Serves 4

Perhaps the one way to serve vegetables that is most popular is in a salad. And one of the most popular salads is Caesar. Try this recipe from Allison Fishman, of the Home Made Simple TV show, that features homemade croutons and salad dressing.

INGREDIENTS
For the croutons:
4 tablespoons unsalted butter
1/2 baguette (or any other loaf of fresh bread), cut into bite-sized pieces (about 2 cups)
1/2 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/4 teaspoon coarse salt

For the dressing:
1 garlic clove, smashed and peel removed
1 large egg yolk
1 tablespoon Dijon mustard
2 large anchovies
2 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and pepper, to taste

For the salad:
1 medium head romaine lettuce, cut into 1-inch ribbons
Parmigiano-Reggiano cheese, shaved or grated

INSTRUCTIONS

1. For the croutons: In a large nonstick skillet, melt butter over medium heat. Add bread, and sprinkle with garlic powder. Stir to coat bread cubes with butter. Cook about 4 minutes, stirring occasionally, until all sides are golden and toasted. Sprinkle with parsley flakes, and toss to coat.
2. For the dressing: In a blender, add the garlic and pulse to chop. Add the egg yolk, mustard and anchovies. Pulse to create a paste. Add the lemon juice, and with the machine running, slowly drizzle in the olive oil until it is incorporated and the dressing is emulsified. Season to taste with salt and pepper and set aside.
3. In a serving bowl, combine the lettuce with the salad dressing and toss to combine. Top with the croutons and cheese, as desired. Serve cold.

CELLENTANI WITH GREEN BEANS
Prep Time: 5
Cook Time: 25
Servings: 4

This hearty side dish is bursting with flavor and is so filling that it might just become your main course.

INGREDIENTS
1/2 cup chopped onion
1/4 teaspoon rosemary, crushed
1 Tbsp olive oil
1 can (14 1/2 oz.) green beans
1 can (14 1/2 oz.) diced tomatoes
1 cup pre-cooked cellentani or other spiral tube pasta
Shredded parmesan (optional)

INSTRUCTIONS

1. Cook onion with rosemary in oil in skillet, 3 minutes.
2. Drain beans reserving liquid; pour liquid into skillet. Add tomatoes; bring to boil. Cook, uncovered over medium heat, 5 minutes. Stir in pre-cooked pasta.
3. Reduce heat; cover and cook about 12 minutes; add beans; cook 5 minutes more.
4. Serve with shredded parmesan, if desired.

RICE WITH MIXED VEGETABLES
Prep Time: 7
Cook Time: 28
Servings: 4-6

Instead of instant rice, add a flavorful twist to a traditional side dish. This combines fresh ingredients with some comfort-food tastes for a delicious side.

INGREDIENTS
2 slices bacon, diced
1/3 cup chopped onion
1 clove garlic, minced
1 cup uncooked long grain white rice
1/4 teaspoon oregano
1/4 teaspoon paprika
A dash of pepper
1 can (14 oz.) chicken broth
1 can (8 1/4 oz.) mixed vegetables, drained

INSTRUCTIONS

1. Cook bacon until crisp in medium saucepan; remove bacon. Drain, reserving 1 teaspoon drippings.
2. Sauté onion and garlic in drippings until soft. Stir in rice, oregano, paprika and pepper; add broth.
3. Bring to boil; reduce heat. Cover and simmer 20 minutes, or until liquid is absorbed. Gently stir in vegetables and bacon.
4. Cover and cook 3 minutes or until heated through.

SUPER-QUICK SAUTE
Prep Time: 6
Cook Time: 8
Servings: 4-6

This dish is easy to make in a flash, hence the name. It's incredibly versatile, going great with fish, chicken and beef. It even tastes great with eggs and salsa for breakfast!

INGREDIENTS
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 can (14 1/2 oz.) potatoes, drained and sliced
1 tablespoon olive oil or butter
1 can (15 1/4 oz.) corn, drained

INSTRUCTIONS

1. Sauté onion, pepper and potatoes in oil in skillet over medium- high heat until golden brown.
2. Add corn to skillet. Heat through and season to taste with salt and pepper.

Simple Roasted Asparagus-By Michael Thomas
Servings: 4
Prep time: 20 minutes

This veggie dish is delicious, easy to prepare and makes a great side dish to chicken, fish, steak or almost any other entrée!

INGREDIENTS
1 bunch of asparagus
2 tablespoons olive oil
2 cloves of garlic, minced
Salt and pepper
Grated Parmesan cheese (optional)

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Bend one stalk of asparagus until the fibrous stalk end breaks off. Cut the rest of the bunch at the same spot and discard the bottom ends.
3. Place asparagus spears in a plastic bag. Add oil, garlic, salt and pepper. Close bag and shake to cover the asparagus.
4. Place the asparagus into a pan and bake for 8-10 minutes. Enjoy.

Vegetable Stir-Fry-By Michael Thomas
Servings: 4
Prep Time: 20 minutes

This healthy dish can include any of your favorite vegetables. Plus, it’s packed with nutrients and taste. You can serve it as a side or try it over rice or Chinese noodles as a main meal.

INGREDIENTS
1/2 cup green onions, chopped
1/2 cup bean sprouts
1 teaspoon garlic, minced
1/2 cup snow peas
1 (16 ounce) can mini corn, drained
1/2 red, yellow and/or orange bell peppers, sliced
2 tablespoons vegetable oil
2 cups of your favorite vegetables cut into same-sized pieces

Sauce Ingredients
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon chili garlic sauce
2 tablespoons hot water
1/2 teaspoon corn starch

INSTRUCTIONS

1. Wisk sauce ingredients together in a bowl.
2. Heat the vegetable oil in a pan. Add garlic and all vegetables and sauté for 7 minutes.
3. Add the sauce and sauté for 7 more minutes. Serve and enjoy.

Cherry Tomato Lollipops -By Deborah Fewell
By skewering together bright, juicy tomatoes, rich cheeses and fresh herbs,
you can quickly and easily create a simple but elegant snack everyone will enjoy. Eating vegetables has never been so fun!

INGREDIENTS
1 bunch basil leaves
2 garlic cloves
1/4 cup Parmesan cheese, grated
3 tablespoons pine nuts
Salt and pepper, to taste
1/4 cup extra-virgin olive oil
3 scallions, chopped
1 cup cream cheese, softened
15 cherry tomatoes, rinsed
Flat leaf parsley, chopped (for garnish)
15 wooden skewers

INSTRUCTIONS

1. In a food processor, make pesto sauce by blending together the basil, garlic, Parmesan cheese, pine nuts, salt and pepper. Once roughly chopped, slowly drizzle in the olive oil and continue blending to a thick sauce consistency. Set aside.
2. In a medium-size mixing bowl, stir together the scallions and cream cheese. Pour the cheese mixture into a large plastic freezer bag. With scissors, snip off one of the bag’s bottom corners to create a piping bag. Set aside.
3. With a pairing knife, cut the top off each tomato, then use a small melon baller to core out the tomato flesh. Spoon a small amount of pesto sauce into each tomato, then gently squeeze your piping bag to top each with scallion cream cheese. Sprinkle with parsley to garnish.
4. Insert a skewer into each tomato, then arrange in a tall glass goblet to serve.

Tip: Perfect for any gathering, these skewers can be prepared a day ahead of time and refrigerated, giving you more time to spend with guests. Simply remove them from the fridge and let sit at room temperature for 15 minutes before serving.

Tip: You can skip a few steps by purchasing prepared pesto sauce and onion cream cheese at your grocery store.

Creamed Spinach -By Deborah Fewell
Tossing spinach in a rich, creamy cheese sauce is the perfect way to add extra flavor and texture to a nutritious choice. The salty, tangy taste of Parmesan is delicious with other green vegetables like broccoli and string beans, too.

Servings: 4

INGREDIENTS
2 packages frozen spinach, thawed, drained and patted dry
1 1/2 quarts heavy whipping cream
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
1/4 teaspoon nutmeg, grated

INSTRUCTIONS

1. In a medium-size saucepan, simmer whipping cram over medium-high heat until it reduces by half and coats the back of an inserted spoon.
2. Add the spinach and Parmesan cheese to the cream, stirring to mix well.
3. Turn off heat and season with salt, pepper and nutmeg. Serve immediately.