Vegetables & Sides
VEGETABLES & SIDE DISHES
Over 90 recipes – All-Time Favorites in PINK
Artichokes with Lemon-Thyme Butter and Chipotle-Garlic Mayonnaise
Artichoke and Mozzarella Couscous
Asparagus in White Wine Butter Sauce
Asparagus and Sugar Snap Peas with Tangy Tomato Vinaigrette
Asparagus Terrine with Tarragon Sauce
Asparagus with Toasted Sesame Mayonnaise
Baby Potatoes with Garlic and Rosemary
Baked Five-Spice Sweet Potato Fries with Sriracha Mayo
Blistered Shishito Peppers with Shichimi Togarashi Mayo
Brandied Wild Mushroom Spaetzle
Cheddar Cheese Grits Casseroles
Chilled Green Beans with Peanut-Ginger Dressing
Chipotle-Chicken Stuffed Sweet Potato Skins
Citrus Horseradish Scalloped Potatoes
Crab and Corn Christmas Custard
Creamy Dijon & Dill Potato Salad
Creamy Gouda & Garlic Potatoes Au Gratin
Crispy “Good Morning’ Potatoes
Double Smoked Potatoes Au Gratin
Garlic-Parmesan Mashed Cauliflower
Green Beans with Fresh Horseradish Sauce
Green Beans with Pistachios and Red Dried-Fruit Vinaigrette
Green Onion-Parmesan Mashed Potatoes
Grilled Balsamic and Blue Cheese Vegetables
Grilled Corn on the Cob Three Ways
Grilled Edamame with Japanese Seven Spice
Grilled Potato Skins with Spiced Chipotle Sour Cream
Haricots Verts with Roasted Tomato Vinaigrette
Individual Four Cheese Mac & Cheese
Kuri Squash and Chicken Melange over Quinoa with Spiced Kuri Seeds
Mediterranean Aubergine Stacks
Mixed Potato-Watercress Gratin
Orange and Basil Sugar Snap Peas
Pancetta-Citrus Asparagus with Dill & Parmesan
Potato-Green Bean Salad with Mustard Vinaigrette and Roquefort
Potato, Tomato, and Purslane Gratin
Prosciutto and Smoked Provolone Wrapped Fingerling Potatoes
Red Wine Pearl Onions and Wild Mushrooms
Roasted and Maple Glazed Squash and Parsnips
Roasted Balsamic-Honey Brussels Sprouts with Bacon
Roasted Broccoli with Garlic Olive Oil
Roasted Cauliflower with Whipped Goat Cheese
Roasted Parmesan Asparagus with Fried Poached Eggs
Roasted Peppers with Bay Leaves
Roasted Potatoes and Asparagus with Asparagus Mint-Basil Pesto
Roasted Potatoes, Onions, and Peppers
Roasted Red Onion and Red Potatoes with Dried and Fresh Herbs
Roasted Sweet Potato, Edamame, Fennel, and Corn with Fresh Mango Salad
Sautéed Fennel with Olives, Capers, and Oranges
Sautéed Vegetables and Brown Rice
Sea Salt Roasted Fingerling Potatoes
Steamed Broccoli with Warm Sherry Vinaigrette
Succotash Salad with Basil Dressing
Sweet Potato Salad with Haricot Verts and Basil Mayonnaise
Triple Onion Creamy Corn Gratin with Bacon
Twice Roasted Baby Potatoes with Aioli
Vegetables with Candied Almonds and Citrus, Sherry, and Chive Vinaigrette
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