Good vegetable recipes? plz?

I want to start eating a lot healthier, healthier snacks and everything, I've been buying a lot of vegetables lately and I find myself just cooking them and eating them with s%26amp;p, or just very plain...so pls any veggie recipes at all, any dips, any casseroles, anything would be so so appreciated.





an eg of what i have - carrots, broccoli, green pepers, fresh asparagus, baby corn, fresh green beans, frozen spinach corn, tomatoes.....thanks alot!Good vegetable recipes? plz?
I love my veggies. I like to make steamed green beans and toasted almond slivers. Carrots with ginger. Spinach with tomatoes and mushrooms.








Green Beans with Slivered Almonds


2 servings





2 cups grean beans, ready for cooking


2 tbsp slivered almonds


1/2 tsp olive oil


pinch garlic powder


salt and pepper to taste





While steaming or microwaving green beans, toss slivered almonds with olive oil and garlic powder in saute pan at med heat until nicely toasted. Toss and serve over cooked green beans.





Nutrition Facts


Serving Size 117 g





Amount Per Serving


Calories 78Calories from Fat 38


% Daily Value*


Total Fat 4.3g7%


Cholesterol 0mg0%


Sodium 7mg0%


Total Carbohydrates 9.0g3%


Dietary Fiber 4.4g18%


Sugars 1.8g


Protein 3.3g





Vitamin A 15% 鈥?Vitamin C 30%


Calcium 6% 鈥?Iron 8%





Nutrition Grade A


* Based on a 2000 calorie diet











Carrots with Ginger


2 servings





1-1/2 cups baby carrots or carrots cut into 1/4'; thick rounds


2 tbsp orange juice


1 tsp grated fresh ginger (or 1/4 tsp ground dried ginger, or to taste)


salt and white pepper to taste





microwave oj and ginger together, serve over steamed or microwaved carrots.





Nutrition Facts


Serving Size 90 g





Amount Per Serving


Calories 42Calories from Fat 3


% Daily Value*


Total Fat 0.3g0%


Cholesterol 0mg0%


Sodium 51mg2%


Total Carbohydrates 9.6g3%


Dietary Fiber 2.4g10%


Sugars 4.7g


Protein 0.9g





Vitamin A 177% 鈥?Vitamin C 20%


Calcium 3% 鈥?Iron 2%





Nutrition Grade A


* Based on a 2000 calorie diet











Spinach with Tomatoes and Mushrooms


one serving (my S.O. doesnt like cooked spinach)





1/4 pound raw spinach, fresh or frozen


1/4 cup grape tomatoes (or just use chopped tomato)


1/4 pound mushrooms, cleaned and halved or quartered, as necessary


1 tsp olive oil


1 clove garlic, finely minced


1 tbsp Parmesan cheese, grated





Wash spinach, remove any heavy stems, tear into bite-sized pieces (or use baby spinach). Microwave spinach in just the water left on the pieces from washing until just wilted. Don't overcook! Saute garlic in olive oil until beginning to become transparent, add mushrooms and toss, then add tomatoes and toss some more. You don't really want to cook the tomatoes and mushrooms, just warm them. Add spinach and toss some more. Serve with grated Parmesan.





Nutrition Facts


Serving Size 181 g





Amount Per Serving


Calories 102Calories from Fat 59


% Daily Value*


Total Fat 6.5g10%


Saturated Fat 1.6g8%


Cholesterol 4mg1%


Sodium 169mg7%


Total Carbohydrates 7.3g2%


Dietary Fiber 3.2g13%


Sugars 1.9g


Protein 6.2g





Vitamin A 219% 鈥?Vitamin C 63%


Calcium 18% 鈥?Iron 19%





Nutrition Grade A


* Based on a 2000 calorie diet











I've got lots of others as well, but I'm out of time.Good vegetable recipes? plz?
Grilled vegetables are quite good. You can do some mixtures of your favourites such as carrots and potatoes with some string beans mixed in; perhaps some onion too; and all tossed lightly with a Tablespoon or two of olive oil and roasted for about 1/2 hour or so in the oven at about 450. You can add herbs or salt and pepper and a pat of butter if you wish. Take the out when they are tender but still have a bit of crispness to them. Don't bake them too long, or they get mushy.





Here is a good one for asparagus:





Ingredients:





1 lb. asparagus





1/4-1/2 cup olive oil





Chopped shallots





3 Tbs. Raspberry Vinaigrette





1 tsp. fresh lemon juice (or more to taste)








Directions:





Using a sharp knife, cut off the tough ends of the asparagus. Peel stalks, if desired. If sauteeing: Heat 2 Tbs. extra-virgin olive oil in a large saute pan (large enough to hold the stalks comfortably). Add the asparagus. Saute until tender but still quite firm, 4-5 minutes (the amount of time depends upon the thickness of the stalks).





If steaming: Fill the asparagus steamer with approximately 2 inches of water. Bring to a boil. Add the asparagus, cook until tender but still quite firm, 3-4 minutes (the amount of time depends upon the thickness of the stalks). Drain well, refresh under cold water, transfer to a servering plate.





In a small bowl, whisk together the olive oil, shallots, vinegar and lemon juice. Season to taste with salt and pepper. Spoon the dressing over the warm asparagus. Garnish with lemon wedges.





Serves 4.
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What's wrong with the natural taste of vegetables? I use to cook them in a more complex manner, but now notice I cook them with very simple ingredients.





Spinach - Saute with olive oil, crushed garlic, pinch of salt, %26amp; a pinch of pepper. *Even The Whole Foods Market has the same recipe for cooking spinach. In San Francisco, it's the most bought pre-cooked vegetable in the pre-made foods section.





Kale - First, you MUST get kale. It is the wonder vegetable. People who try and cure their cancer naturally eat a TON of kale. Saute the kale [for longer then you would with spinach], with olive oil, crushed garlic [yeah, you are going to have to learn to love garlic, it's great for you], tiny sesame seeds [the flavor is pretty amazing when you cook with it], pinch of salt, %26amp; a pinch of pepper





BUY BROCCOLI AND EAT IT WITH SOY SAUCE AND GARLIC!!!!! [you can eat it broccoli with soy sauce and garlic] Oh!! Or you can get teriyaki sauce and eat it with tofu. Sear the tofu on a pan [non-stick spray has no calories, too]





If I were you, I would combine the asparagus with the carrots and tomatoes. I would bake the asparagus and carrots with olive oil, salt, and garlic; and put the tomatoes on a nonstick high heat, non-stick surface to make the skin dark, but the inside very cooked [think Persian kebab]. Then I would combine them together with some basil and [sorry] pepper.





It's the way you cook vegetables to make their natural flavor come out - remember!