It's easy to fall into a rut when it comes to vegetables and default to your favorite bagged varieties, but there's more to life than frozen peas and corn. Experimenting with new vegetable recipes -- and using familiar ones in new ways - is a great way to liven up the dinner table. Add a touch of butter and heavy cream to steamed parsnips, purée, and you've got a silky, unexpected side dish. Roast cauliflower florets, then drizzle with browned butter. Bake a halved spaghetti squash and toss the pasta-like strands with olive oil (they're a good stand-in for real noodles in a pinch, too!). Whether you grill, stir-fry, or use your vegetables in a salad, you'll be happy to welcome new ideas to the table. Check out your local farmers market for more ideas - seeing what's in season is great inspiration.
This broth, full of vegetable flavor, works well to make soups and stews or as a poaching liquid for fish and chicken.
Spaghetti squash is a low-calorie substitute for pasta that tastes as good, if not better, topped with marinara sauce.
A trio of beans are combined with fragrant basil leaves, tomatoes, and mozzarella cheese in this delicious salad recipe that can be ready in less than 30 minutes.
Corn adds a new dimension to risotto served with sauteed shrimp and roasted carrots for a satisfying meal that takes the guesswork out of dinner.
Slices of fresh tomato jazz up plain grilled cheese sandwiches. This kid-favorite recipe uses just five ingredients and can be ready in less than 30 minutes.
Looking for please-all, post-game party fare? These Creamy Potato Wedges are a favorite appetizer thats slow-cooked as a scoopable side dish.
Don't confuse sugar snap peas with snow peas, their flat, less mature cousins. The plumper peas cook quickly in this veggie side dish that is just as tasty when served as an appetizer.
This recipe blurs the line between baked beans and chili. It's great for feeding a crowd.
Prepare this baked bean side dish either for a family or a crowd. For 50 servings, we recommend preparing two smaller batches; there's less danger of burning the beans at the bottom of the pot.