This is a favorite of family, friends, and coworkers:

Broccoli Salad

1 large broccoli, head washed and drained, trimmed, use florets only no stems
1 cup red onion chopped
1/2 cup golden raisins
1/2 cup pecans chopped
1/2 pound bacon fried crisp and crumbled
2 tablespoons red wine vinegar
3/4 cups mayonnaise
or 1/2 light mayo 1/2 light sour cream
1/2 cup sugar

In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss gently the next day when ready to serve.

There are so many, how do you choose!

I love creamed spinach, but it's certainly not for everyone. Brussels sprouts finished with breadcrumbs, butter and parmesan are another favorite of mine, but not everyone likes brussels sprouts. I also really like rapini with garlic and parmesan.

Usually I get good reviews when I serve beans almondine.

To be honest the dish that leaves behind not a crumb and just an empty pan is the broccoli casserole with cream of mushroom soup, cheddar cheese and mayonnaise :) Here are a couple of other favorites.

Haricots Verts With Goat Cheese And Warm Bacon Dressing

3 lb haricots verts, trimmed

1/2 lb bacon slices, cut into thin strips
1/2 c chopped shallots (about 3)
2 garlic cloves,chopped
1/4 c Sherry wine vinegar
3 tablespoons Dijon mustard
1 teaspoon dry mustard
1/2 cup olive oil

1 c crumbled soft fresh goat-cheese (about 4 ounces)
1/2 c fresh pomegranate seeds (optional)

Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon.

NOTE: I usually serve this without the goat cheese or with just a little bit, not the full amount and I also leave out the pomegranate seeds.

Deep Dish Spinach Cheese Bake
Posted by MQmoi (My Page) on Fri, Oct 31, 03 at 20:35
This is like a rustic, crustless quiche. It's very easy and delicious. Great side dish or brunch dish; original recipe is from a Shaker cookbook.

1 pound cottage cheese (I use Michigan brandÂsmall curd)
3 eggs, unbeaten
1 cup mild cheddar cheese, grated
3 T. butter cut up into bits
1 package frozen chopped spinachÂthawed or partially thawedÂand drained
3 T. flour
Salt to taste

Lightly combine cottage cheese, eggs, cheese, and butter. DonÂt overmix.

Add spinach, flour, and salt. Stir until thoroughly blended.

Place in a buttered casserole dish. I use a 2-inch deep dish 6.5 x 8.5 inches.

Bake at 350 degrees for 45 minutes to one hour.

The butter/fat will rise to the surface. I pour it off just as with meatloaf.

The top will be golden when done.

Gardenlad's Green Beans with Poppy Seed Dressing
1 1/2 lbs green beans, tipped, tailed, and stringed if necessary.
2 tsp poppy seeds
1/4 cup olive oil
2 tbls white wine vinegar
2 tsp Dijon mustard
1 tsp honey
2 tbls minced shallot
Salt & pepper to taste.
Lightly steam beans until just tender. Set aside.
Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool.
Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended.
Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through.
from: Eating Well

Fresh spinach lightly sauteed with butter and fresh garlic.

Snow peas in a stir fry with sesame oil and a splash of tamari is nice.

I haven't met a green vegetable I didn't like :) Yesterday I cooked a combo of turnip and mustard greens. Bring a pot of water to a boil, pop the washed greens in for about 10 minutes.

While the pot is boiling I sauteed 2 sliced onions and red pepper flakes in a little olive oil.

Using a slotted spoon, add the greens to the onion mixture and toss, season with salt and pepper to taste.

Grilled asparagus. Or roasted, then sprinkled with parm regg.

Haricots Verts blanched then sauteed with butter and julienned ginger.

As much as I love creamed spinach, a simple saute is a favorite of mine. Barnmom inspired me - I know what tonight's veggie is going to be!

Here are a couple family favorites - we also like fresh green beans steamed and then topped with sliced almonds sauteed in a little olive oil. Okay, butter is good, too, but the oil is healthier :-)

* Exported from MasterCook *

Garlic Broccoli Spears

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound fresh broccoli -- cut into spears
2 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 garlic clove -- minced
1/4 teaspoon salt
1/8 teaspoon pepper

1. Place the broccoli in a saucepan with a small amount of water; cover and cook until crisp-tender. Meanwhile, combine remaining ingredients. Drain broccoli and place in a serving dish; add lemon mixture and toss to coat. Serve immediately.

Source:
"www.allrecipes.com"

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* Exported from MasterCook *

Spinach and Strawberry Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 bunches spinach -- rinsed and torn into bite-size pieces
4 cups sliced strawberries
chopped toasted nuts (walnuts or pecans)
crumbled bleu cheese
Dressing:
1/2 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup white sugar
1 tablespoon poppy seeds

In a large bowl, combine the spinach and strawberries. In a medium-size mixing bowl, whisk together the oil, vinegar, sugar, and poppy seeds. Pour over salad, toss until well mixed and serve. Sprinkle chopped toasted nuts and bleu cheese over top.

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NOTES : Variation: Substitute dried cranberries for strawberries.

Dressing can be prepared ahead - refrigerate until serving.

Steamed asparagus with Hollandaise sauce...or woked spinach...which is fresh spinach cooked very briefly in a wok with olive oil and garlica nd sprinkles with lemon and a little fresh grated parm...should be almost not cooked....just tossed with the hot oil.
I also fix peas with garlic, oregano, tarragon and and a little butter and corn starch for just a touch fo thickening....that goes really fast too.
Linda C

We are in the roasted asparagus group. (I use the toaster oven to save fuel.) But carmelized onions, some garlic and lightly sauteed spinch finished with a drizzle of balsamic comes a close second.

This Nancy Silverton recipe for broccolini has become a new fav. Takes more time than the others but is really good. I use anchovy paste rather than the anchovies, and regular broccoli works, just not quite as good. The carring is important to the final flavor.

This is a great topic since we all need more greens!

Here is a link that might be useful: Charred broccolini

Add me to the grilled asparagus group. I add slivers of red peppers, too. Then right when it comes out of the oven, top with very thin slivers of parmesian chesse (NOT the canned stuff.)

Probably not anyone's favortie, but I also like roasted (small and halved) brussels sprouts with just S&P and EVOO.

Roasted asparagus with just a drizzle of EVOO, S&P.
Home canned green beans slathered in real butter.

I like 'em all, but these two are usually crowd pleasers.

Deanna

Any vegetable roasted outside over real charcoal; fresh from the garden zuchini, the litte ones; same goes for green beans; Asparagus at the beginning of spring; All dark green leafy things, with just a little olive oil and lemon. Artichokes are a true treat but more work than most other vegetables. But who could turn one down simply cooked and served with lemon and garlicy olive oil?

Tonight I will try Canarybird's Leek and Broccoli Soup for a first course followed by flounder fillets and zuchini rounds sauted in olive oil and garlic. I'll do the zuchini first and set it aside while the flounder cooks in the left over juices and oil from zuchini. I will not attempt to post a picture, Canarybird does such a great job at that.

Roasted green beans or asparagus, with or without lots of garlic. And fresh spinach, sauteed with a little butter and some balsamic vinegar. This is a long-time favorite...

* Exported from MasterCook *

Broccoli or Cauliflower Morsels

Recipe By : Katie
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 eggs
2 cups blanched broccoli -- chopped fine
1 1/2 cups fresh bread crumbs
1 cup shredded mozzarella cheese (or use Swiss or Parmesan)
salt and pepper
2 cloves garlic -- minced
1/3 cup vegetable oil

Beat eggs and combine with everything but oil. Form into 1"-1 1/2" balls. Cook in oil until browned on all sides, about 5 minutes.

from Victory Garden Cookbook
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NOTES : Good as a side dish, or make smaller for appetizers.

Grilled or roasted asparagus for me also! Tossed with EVOO and sprinkled with salt and pepper before cooking, then dusted with Parmesan after, Yum!

I also love asparagus and green beans cooked in my panini machine. If you have one (or a Foreman grill) you have to try these. Toss with EVOO and sprinkle with salt and pepper, then spread them out on the lower grill and close the lid. Press down for about a minute then let them cook for 3 to 5 minutes (might take longer depending on how hot your press gets, I set mine on high for this). They come out tender and taste delicious, and they look incredible with the grill marks. They actually taste even better than off my grill!

I was hoping someone would post that recipe for the Brussel Sprouts in the cream and cheese?

I thought I saved it but nope, it's not there.

Doesnt that sound wonderful??

Shaun - is this the one! I bet it is! (No cheese, but I think this might be the recipe.)

Really Good Brussel Sprouts!!!!

Posted by eileen_launonen (My Page) on Mon, Nov 24, 03 at 18:02

6 cups Brussel Sprouts
1 1/2 cups Heavy Cream
1 1/2 stick butter
4 cloves garlic minced
1/2 cup chopped parsley
salt and pepper to taste

Clean wash and discard any yucky leaves. Cut off stem and blanch for 10 minutes. Cool down and cut Brussel Sprouts in half.

Put butter in a large saute pan melt and sate garlic now add brussel sprouts allowing them to drink the butter. Add 1 cup heavy cream and simmer for 8 minutes until cream reduces to half add an extra 1/2 cup if you want (optional) add salt and pepper to taste.

barefoot Contessa creamed spinache

Woodie! You Rock! That's it. I'm saving it for certain this time. Thanks so much.

Shaun I hope you enjoy the brussel sprouts its a staple on our table at the holidays and one of my favorite ways to enjoy brussel sprouts....surprisingly people who hate them actually like them this way in our family

Sometimes to really enhance this recipe i will toss the brussel sprouts in olive oil oppose to blanching and roast them until tender this is my perferred method then of course continue the cream garlic recipe.

In our family, a salad made from curly endive and dressed with a vinegary dressing goes in no time flat. Ditto a salad of mixed greens that include dandilion, but again it has to have that sour dressing LOL. Then we drown it in salt and pepper in our plates.

I also like endive, radiccio, and other greens cut into quarters through the root and grilled until charred on the edges.

I just discovered green beans sauteed in a pan until they are browned and look ruined on one side. Wow! They taste really good that way. It takes a bit for people to get over the appearance, but once they do the beans disappear.

Braised celery or leeks or baby bok choy are also nice.

I guess I just have a thing for veggies LOL.