Recipes 5 Explained
This is how I catalogue my favorite recipes, in binders, on my cookbook shelf;
5 – Vegetables and Vegetarian
- Asparagus Gruyere Tart
- Asparagus Vinaigrette
- Balsamic-Glazed Carrots with Garlic
- Barley Butternut Risotto
- Basil Vinaigrette (on fresh tomatoes)
- Bean Burritos
- Beet Pickles
- Broccoli, Cheddar and Wild Rice Casserole
- Broccoli Salad
- Brussels Sprouts with Candied Pecans
- Butternut Squash, Goat Cheese and Caramelized Onion Galette
- Cauliflower and Cheese Penne
- Cauliflower Gratin
- Chickpea Masala (Chana Masala)
- Cider-Glazed Roasted Vegetables
- Corn and Zucchini Fritters
- Cream Cheese and Pesto Sauce (with Chicken)
- Creamed Corn
- Creamy Dill Potatoes
- Deanna’s Tomatoes
- Double Mushroom Ragout
- Edamame Succotash
- Four (or Five!) Bean Salad
- Garlic Butter Roasted Mushrooms
- Glazed Parsnips and Pearl Onions
- Green Bean and Cherry Tomato Salad
- Green Beans with Bacon Vinaigrette
- Jamaican Beans and Rice
- Lentil Skillet
- Meagan’s Mushrooms
- Moroccan Carrot, Squash and Chickpea Stew
- Orangy Beet Salad
- Palak Paneer
- Panko Chicken Cutlets and Whipped Cauliflower
- Parsnip Purée
- Pasta Sauce Central
- Pickled Carrots
- Pumpkin Mac and Cheese
- Quick Carbonara
- Ratatouille
- Roasted Brussels Sprouts
- Roasted Cauliflower
- Roasted Squash Wedges
- Sausage Stuffed Vidalia Onions (Slow Cooker)
- Scalloped Tomatoes and Croutons
- Spelt Berry One-Pot Wonder
- Spinach and Ricotta Stuffed Pasta Shells
- Spinach Orzo
- Spinach Pie
- Spinach Strudel
- Tian of Provencal Vegetables
- Tomato and Artichoke Casserole
- Torta Rustica
- Turnip Applesauce Casserole
- Vegetarian Chili
- Vegetarian Shepherd’s Pie
- Warm Green Bean and Potato Salad
- Wild Rice Broccoli Casserole
- Zucchini and Tomato Parmesan Bake
- Zucchini-Bacon-Macaroni Pie
- Zucchini (Cheesy, Quick and Broiled)
- Zucchini Pancakes
- Zucchini with Tomatoes and Herbs