This is a great vegetable side dish. This can accompany any meat dish, or can be served on its own. The addition of the seasoned breadcrumbs and parmesan cheese really turn a normal vegetable into something outstanding.
This recipe is a favorite of the kids. I often serve this recipe in the summer, when I am hosting barbeques. You can use this recipe with smaller potatoes, standing them up, for a holiday buffet. These potatoes can be topped with any of your favorite fillings, including crumbled bacon.
Nancy and her family love this recipe. It is sure to be on the buffet for holiday gatherings, but Nancy also prepares this during the year as a side dish for dinner.
This is a really simple and quick method to prepare a savory, moist and delicious stuffing. Use prepared corn muffins (either homemade or store bought), and combine with sautéed leeks and thyme for a tasty holiday treat.
I am always looking for different recipes to make in the summer, when tomatoes are plentiful. This is easy to make, and the parmesan topping makes this a savory side dish.
This is a very flavorful, healthy side dish. The roasting method really intensifies the flavors, and doesn’t add extra fat. This is a perfect vegetable dish to enjoy throughout the year.
Since I love meatballs so much, I started experimenting with various vegetables so I would have options for guests. This eggplant parmesan version is really good.
We enjoyed this creamy polenta dish with lentils and sautéed mushrooms at a restaurant in central Italy. It was so different, simple and truly delicious.
This is a truly easy vegetable side dish. It takes little preparation and very quick baking time. Layer the baking dish with aluminum foil for an even quicker cleanup. I have served this dish many times on a buffet, garnished with lemon slices.
This dish is the quintessential Italian peasant dish. It is easy, inexpensive, and delicious. I like to add cannellini beans to make the dish heartier, and often serve this on my holiday buffet with my antipasto. I first learned how to make this dish from Grandma Colombo. I remember visiting her at home in Staten Island, specifically to watch her make this dish. She told me many times that she combined the escarole with olive oil and garlic, which seemed incredibly simple, but I could not simulate the taste. When I watched her, I knew why…she forgot to include a couple of steps, namely blanching the escarole first. (Her response was…of course you blanch it first!) She also had a heavy hand with the olive oil, and used the marinating liquid from a jar of green olives. To this day, I still cannot simulate the taste exactly, but this recipe is pretty close.
I always make this vegetable side dish for Thanksgiving. The rich flavor of the bacon and balsamic vinegar mixed with the roasted brussel sprouts is really delicious. This recipe is definitely worth trying…and more than once a year!
This is one of the simplest vegetable side dishes you will come across….and possibly the most flavorful.
I was first introduced to these delicious potatoes at a summer barbeque. The taste was wonderful, and the aesthetic appeal was fantastic. I researched various recipes, and have modified this recipe from the rufusguide website. These potatoes can be served as a side dish to any meal, and a variety of seasonings can be added to create different flavors. Serve with a side of sour cream and fresh chopped herbs.
I really enjoy eggplant dishes, and I’ve tried many different recipes over the years. I got creative one morning and ended up with a delicious eggplant side dish. The key is to allow the diced eggplant to cook long enough to caramelize….then add the pesto at the end so the flavors are full bodied when served.
I recently made this asparagus side dish for friends, Thea Berkhout and Paul Breitman. The dish was easy to make, and had great depth of flavor with the prosciutto and provolone cheese. This dish was inspired by a Soprano’s Cookbook recipe.
This is a delicious vegetable side dish to serve any time of year. The vegetables look great on a buffet, especially when decoratively plated. I like to serve this dish with pesto sauce on the side.
This recipe is easy and delicious. I make this often in the summer, when zucchini are in season and plentiful. This recipe is good using any vegetable – feel free to change based on your preference.
This is a delicious and fun recipe not only for St. Patrick's Day, but any day of the year. Feel free to use your favorite toppings on the potatoes.
