Can anyone give me some vegetable recipes?

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http://wisteme.com/question.view?targetA鈥?/a>Can anyone give me some vegetable recipes?
HERB-ROASTED NEW POTATOES


Yield: 6 Servings





1 lb 14 oz small red potatoes,


.unpeeled (or russets)


1/4 c Chopped fresh basil or 1 tsp


.dried basil


1 tb Chopped fresh oregano or 1


.tsp dried


1 tb Olive oil


1/2 ts Salt


1/4 ts Black pepper


2 1/4 oz Grated parmesan cheese





1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.





2. In a large bowl, combine the basil, oregano,oil,salt and pepper.


Add the potatoes and toss to combine.





3. Place the potatoes on a nonstick baking sheet and sprinkle with


parmesan cheese.





4. Bake for 20-25 minutes of until tender and golden brown.





VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish


Yellow potatoes, both of which have yellow flesh. Substitute 2 t.


chopped dried rosemary for the basil and oregano























Broccoli Cheese Casserole


(Prysnac Serbia )





6 unbeaten eggs


2 lb small curd cottage cheese


6 T flour


1/2 lb processed cheese, diced


1/4 lb soft butter


1 pkg frozen broccoli, thawed abd chopped


2 green onions chopped





Layer in larger mixing bowl


Stir until well blended


Pour into greased 9 x 12 baking dish


Bake at 350


1 hour





Should be golden and bubbly


Let sit for 10 min


Serves 10 -12























Colorful Veggie Bake








2 packages (16 ounces each) frozen California-blend vegetables


8 ounces process cheese Velveeta), cubed


6 tablespoons butter or margarine, divided


1/2 cup crushed butter-flavored crackers (about 13 crackers)





Prepare vegetables according to package directions; drain. Place half


in an ungreased 11-in. x 7-in. x 2-in. baking dish. In a small


saucepan, combine cheese and 4 tablespoons butter; cook and stir over


low heat until melted. Pour half over vegetables. Repeat layers. Melt


the remaining butter; toss with cracker crumbs. Sprinkle over the


top. Bake, uncovered, at 325掳 for 20-25 minutes or until golden


brown. Yield: 8-10 servings.




















Easy Spinach Casserole


4 or 5 (10 ounce) packages frozen chopped spinach


1 envelope dry onion soup mix


1/4 cup margarine


1 cup sour cream


1/2 cup grated Parmesan cheese





Cook spinach according to package directions. Drain well. Add remaining ingredients. Mix well. Pour into buttered casserole dish. Sprinkle more Parmesan cheese on top. Bake at 350 degrees F for 25 minutes or until heated through.


Can anyone give me some vegetable recipes?
These are AMAZING. You could make them with just carrots, but parsnips are so sweet and tasty and it looks really nice when you have both.





honey-glazed roasted carrots and parsnips





2 lbs carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise


2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise


6 tablespoons olive oil





1 1/2 tablespoons butter


1 1/2 tablespoons honey


1 teaspoon balsamic vinegar





Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400掳F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.





Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350掳F oven 10 minutes.)





Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.



Your question is a little vague. We could be more helpful if we knew what vegetables you like. I'll give you a few that appeal to me, and then suggest if you don't see any you like, to hit some vegetarian websites.





**Corn-Stuffed Pablano Chiles**





6 fresh poblano chiles


8 ounces boneless, skinless chicken breast


2 garlic cloves, lightly crushed


5 small tomatillos (about 7 ounces), husks removed


1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish


2 tablespoons fresh lime juice (from 1 to 2 limes)


1 3/4 teaspoons coarse salt


1 tablespoon olive oil


2 1/2 cups fresh corn kernels (from about 5 ears of corn)


2 ounces fresh goat cheese, crumbled


Freshly ground pepper, to taste


Directions


Roast poblanos directly over the flame of a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. When cool enough to handle, rub with a paper towel to remove skins, being careful not to tear flesh. Cut a slit down the side of each poblano from stem to tip. Remove seeds, leaving stem intact.


Meanwhile, place chicken and garlic in a saucepan, and add enough water to cover. Bring to a boil, then reduce heat, and simmer until chicken has cooked through, about 15 minutes. Transfer chicken to a large bowl, reserving cooking liquid and garlic. Cover chicken loosely with plastic wrap to prevent it from drying out. Let cool slightly, then shred it into 1/2-inch pieces, and cover.


Add tomatillos to reserved cooking liquid. Bring to a boil. Reduce heat and simmer until tender, about 5 minutes. Drain, and puree tomatillos and garlic in a blender. Add cilantro, lime juice, and 1 1/2 teaspoons salt, and puree. Spread half the sauce in a 9-by-13-inch baking dish.


Preheat oven to 375 degrees. Heat oil in a skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Let cool slightly. Toss corn with chicken, remaining sauce, half the goat cheese, and the pepper. Mound 1/2 cup mixture into each poblano. Place in prepared dish, dot with remaining goat cheese, and sprinkle with remaining 1/4 teaspoon salt. Cover, and bake until heated through, about 25 minutes. Uncover, and let stand 5 minutes. Drizzle with sauce from dish, and garnish with cilantro sprigs.





***Roasted Broccoli with Grated Manchego***





2 large heads broccoli (about 2 pounds total)


4 cloves garlic, peeled and smashed


2 tablespoons olive oil


1/4 to 1/2 teaspoon red-pepper flakes


Coarse salt


1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)


1 ounce Manchego cheese, finely grated (1/3 cup)


Directions


Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.


Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.


Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.





***Lemon-Zesty Zucchini with Pine Nuts***





1/4 cup pine nuts


3 tablespoons extra-virgin olive oil


1 large zucchini cut into 3/4 inch chunks (about 1 pound)


2 cloves garlic, smashed


1 lemon, zest stripped off in large pieces


1/2 teaspoon kosher salt


Freshly ground black pepper


6 ounces fresh ricotta





Preheat oven to 425 degrees F.


Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.





Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.





Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.





***Sauteed Kale***





1 1/2 pounds young kale, stems and leaves coarsely chopped


3 tablespoons olive oil


2 cloves garlic, finely sliced


1/2 cup vegetable stock or water


Salt and pepper


2 tablespoons red wine vinegar





Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Ingredients


4 cups cabbage, chopped


1/2 cup onion, chopped


1 cup tomato, chopped


2 tsp olive oil


1 cup water


1/2 tsp cayenne pepper


1/2 tsp salt


1/2 tsp pepper


2 cloves garlic, minced


Directions





1. Saute onion, garlic, and tomato in olive oil. Add in cabbage, water, salt, pepper, cayenne pepper and simmer for 15 minutes or until done.





2. Serves 6






Here is a variety but my favorite is mashed cauliflower in lieu of starchy mashed potato's ~ so yummy





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