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.
When chopping cabbage for this easy kraut side dish, cut pieces bite-size for neater eating.
This unassuming recipe has big flavor despite a short ingredients list. To save time, peel the onions up to 24 hours ahead.
Here's a low fat version of fried rice. Prepare the rice ahead and chill. It saves valuable time, but is also a must for this recipe.
This recipe calls for ground turkey and makes a memorable brunch recipe that's been popular with Better Homes and Gardens readers for decades.
Simply sauteed green beans get a zing of fresh flavor with a bit of lime peel and juice. For crunch, add 14 cup sliced almonds the last 5 minutes of cooking. Stir often to toast evenly.
Turn refrigerated mashed sweet potatoes into a company-special side dish by "loading" them with onion, mushrooms, and savory seasonings.
Vegetable risotto is a nourishing vegetarian main-dish. To mix it up, heartier barley stands in for rice in this recipe.
Whole wheat couscous is not only good for you, it also adds a delightful, nutty flavor to this easy-to-fix side dish.