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.

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.

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.

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.

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

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.

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.

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 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. 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. 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. 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.