Side dishes, Vegetables, 300 or fewer calories Recetas

Green Bean, Carrot and Mushroom Medley

A quick-to-fix green bean side dish or vegetarian main dish. I like to use my steamer for the beans and…

Deep Fried Brussels Sprouts

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Asparagus Almandine

From the description of this recipe reads: "Something magical happens when asparagus meets almonds and lemon. Crispy nuts, tart citrus and ...…

Gingered carrots

Quick and Tasty Greek Cauliflower

There are times I've put the bulk of time preparing a middle east main dish and just need a quick side of…

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.

Piccalilli Relish

The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly…

Asparagus with Lemon Sauce

This fulfilled my need to go beyond that same old, same old steamed asparagus. The lip-smacking sauce is just lemony-perfect. Inspired by…

Sweet Zucchini Pickles

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this…

Chow-Chow Relish

Fall's green tomatoes are a perfect base for a batch of chow-chow. This pickled relish or condiment is lip-smacking good on hotdogs, hamburgers,…

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…

Steamed Green Beans with Lemon & Dill

Delightfully easy and refreshing, these lemon-laced green beans compliment chicken, pork, beef or vegetarian…

Brown & Wild Rice Stuffed Squash

A healthy and delectable alternative to traditional stuffing, Brown & Wild Rice Stuffed Squash by the…

Oven Roasted Vegetables

I enjoy roasted vegetables and have tried several ways of preparing them, but this is the version I keep coming back to. Love the garlic and the way…

Ginger carrots