Fall vegetables recipes

Cauliflower & Potatoes ~ Indian style

I have never been a really big fan of cauliflower, but I love potatoes and spices. This dish, known as 'Alu…

Cucumber & Tomato Condiment

This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat…

Roasted Garlic & White Cheddar Mashed Potatoes

This is both very flavorful and versatile, pairing with red meat dishes and fowl. If you cannot obtain…

World's Best Roasted Creamed Corn

A velvety, rich and extremely flavorful side dish - commonly overlooked. I have adapted this recipe from one…

Green Beans, New Potatoes and Bacon

A delicious side to serve with meat, or as a main luncheon dish with salad. Honestly I could almost eat a…

Mitch's Homemade Dill Pickles

These homemade dill pickles are so tasty and easy to make. They taste much better than store bought pickles except for Mrs. White's, my favourite.…

yummy brussel sprouts...no, really!

After eating this side dish my husband told me I had an uncanny ability to make really gross things suddenly…

Easy Corn Casserole

My family loves corn anything and this will be a regular thing at our dinners. Thanks to my friend Jaynee Levy-Polis for the recipe.

Copper Carrots

Sweet Potatoes (Yams) with Cranberries and Granny Apples

A family favorite side to holiday dinners. This colorful dish has just the right balance of tart and sweet.

Eggplant Szechuan-style

Year of the Rooster ! A most Happy and Prosperous and Fortunate New Year to all my Chinese friends! Many years ago - too many - I got a recipe…

Buttered Brussels Sprouts

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right…

Southwest Black Bean Casserole

Vegetarians rejoice! This Tex-Mex favorite can be used as a side dish for 12, or as a main dish for 8. The toppings of lettuce, tomatoes, olives,…

Carrots with Honey and Chiles

Take your basic glazed carrots, lighten up a bit on the butter and sugar, add a chile, and you have a modern take on a classic dish.