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Vegetables
Vegetables are the perfect accompaniment to any entree.
They're fresh, colorful and full of flavor.
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Detailed Description of the Items Below
Artichokes with Ricotta and Spinach Stuffing
Asparagus Gribiche
Asparagus Grill
Asparagus Platter
Asparagus with crispy Proscuitto
Asparagus with Herbs and Parmesan Butter
Asparagus with Hot crab Sauce
Asparagus with Mediterranean Feta Dip
Asparagus with Toasted Almonds
Auntie's Squash Souffle
Baby Carrts and Snap Peas
Baked Beans with Brown Sugar
Black Beans and Tomatoes, Spicy and Savory
Broccoli Supreme
Broccoli with Lemon Butter Crumbs
Broccoli with Stir-Fried Pecans
Butternut Squash and Rosemary Gratin
Butternut Squash Herbes de Provence Sauté
Butternut Squash Mash
Butternut Squash Saute with Poblano Peppers
Caramelized Onions
Carrot Praline Souffle
Carrot Ring Charlene
Carrot Souffle
Carrot, Spinach and Mushroom Loaf
Carrots glazed with Brown Sugar and Pistachios
Cauliflower with Cheddar Ginger Sauce
Cauliflower with fresh Spinach and roasted Potatoes
Cauliflower with Garbanzo Beans and Olives
Cheese Topped Spinach
Corn and Wild Mushrooms
Corn Cakes with Chives and Sour Cream
Corn Pudding Cassoulet
Corn Soufflé
Creamy Spinach
Curried Squash with Apples
Deviled Cauliflower
Donna's Eggplant with Balsamic Vinegar and Basil
Doris Waldbeans
Eggplant Babies stuffed with Feta and Basmati Rice
Eggplant Babies stuffed with Feta and Wild Rice
Eggplant Sandwiches
Eggplant Tassels
Five Bean Bake with Onions
French Onion Casserole
Fresh Asparagus Platter with Artichokes
Fresh Green Beans with Sauteed Portobello Mushrooms
Fried Asparagus in Beer Batter
Fried Green Tomatoes
Garlic Spinach Saute
Green Beans with baby Pearl Onions and Mushrooms
Green Beans with Dry Mustard Sauce
Green Beans with Sugar and Garlic
Leeks with toasted Parmesan Crumbs
Mediterranean Eggplant
Mexican Style Corn
Onion Swiss Bread Pudding
Oven Roasted Asparagus
Peas with baby Pearl Onions and Mushrooms
Polenta Stacks with Eggpland and Peppers
Polenta with Fontina Cheese
Roasted Eggplant
Roasted Potatoes, Carrots and Leeks
Roasted Ratatouille with Golden Polenta
Roasted Root Vegetables
Roasted Vegetable Collection
Sesame Sauteed Spinach
Seven Bean Bake
Slow roasted herbed spiced Roma tomatoes
Spinach and Currant Sauté
Spinach Loaf a la Bernoise
Spinach Parmesan
Spinach Souffle
Spinach with Olives, Raisins and Capers
Spinach, Carrot and Wild Mushroom Terrine
Spinach, Ricotta and Feta Filo Pie
Steamed Vegetable Platter
Stuffed Eggplant with Chevre
Sugar Snaps in Orange Butter
Tomatoes Slow Roasted with Olive oil, Basil and Oregano
Vegetable Basket with Dips in Bread Rounds
Vidalia Onion Pie
Vidalia Onion Souffle
Wild Mushrooms with Goat Cheese
Yellow Squash Souffle
Zucchini Parmesan
Zucchini Squash with Onions and Mushrooms
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