Zucchini and Tomato Saute
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For a colorful vegetable dish with vivid flavor, try this combination of zucchini cooked tender-crisp in a fresh tomato sauce. It is particularly good with lamb.
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Eggplant Catalan
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Baked with a savory sprinkling of herbs, garlic and Parmesan cheese, this sliced eggplant is served with a generous tomato sauce.
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Spiced Winter Squash
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Use butternut, acorn, hubbard, or any of the yellow wintver squashes for this dish. It is excellent if you blend a variety of squashes, including pureed cooked pumpkin.
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Glazed Carrots and Onions
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Garden-fresh carrots are combined with onions and a scattering of parsley or herbs to create a colorful and nutritious accompaniment to serve with roasts, fish or poultry.
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Baked Spinach
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Good served with Steamed chicken, carrots, Bibb lettuce salad.
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Easy Herbed Corn Pudding
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A combination of both cream-style and whole kernel canned corn adds interest to this simple dish. No eggs or dairy products are used. It is attractive looking and has a pleasing flavor for a breakfast, lunch or dinner side dish.
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Zucchini, Onion and Carrot Saute
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The delicate flavor of olive oil offers a change from the usual one of butter or margarine used in dishes of this type. Add to this all the savory qualities onions present when sauteed with mild vegetables. The color combination also pleases the eye.
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Carrot Apple Casserole
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This unusual combination of vegetables and fruit makes a tasty accompaniment to a pork or beef roast for special occasions.
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Glorified Cabbage
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This is a wonderful combination of flavors that results in a dish that seems hearty enough to be a main course.
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Zucchini Pancakes
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Expand your vegetable cooking repertoire with Zucchini Pancakes. You can serve them with chicken, meatloaf, or any meat roast.
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