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.
Serve veggies pizza-style, topped with cheese, to make converts of child shying away from this healthful five-a-day food.
This unassuming recipe has big flavor despite a short ingredients list. To save time, peel the onions up to 24 hours ahead.
Stuff celery with this peanut butter and honey dip, or serve with crunchy vegetables or fruits.
The secret to delectable Brussels sprouts is to avoid overcooking them. Pull this side dish from the oven as soon as the vegetables are tender.
Corn on the cob adds a fresh, summery flavor to this popular southern main dish recipe.
Light-texture Japanese bread crumbs, called panko, provide the crunch in the topping. Look for them at large supermarkets or specialty food stores.
The flaky crust for this tasty pie recipe forms at the top. A beef and zucchini mixture followed by a layer of Italian cheeses make the delicious filling underneath.
With green beans, red sweet pepper, and yellow squash, this chicken stir-fry, fragrant with ginger and garlic, is a colorful dish.