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Braised Greens and Black Olives
Source:
The Food and Flavors of Haute Provence
Spinach, escarole and chard simmer with garlic and olives.
Added: 01/01/2008
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Vegetables a la Grecque
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Peppered Citrus Olives
Source:
The Food and Flavors of Haute Provence
Lemon and thyme bring Provence to your snack tray.
Added: 01/01/2008
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Chez Benoit's Spring Salad
Source:
Food & Wine
Added: 01/01/2008
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Leek Puree with Potatoes
Source:
The Heritage of French Cooking
Substitute this simple, elegant combination for mashed potatoes.
Added: 01/01/2008
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Carrots Browned with Garlic
Source:
The Heritage of French Cooking
A classic French take on the humble root vegetable.
Added: 01/01/2008
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Onion Confit
Source:
Outdoor Entertaining
Added: 01/01/2008
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Swiss Chard with Anchovies
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Winter Soup with Three Vegetables
Source:
The Heritage of French Cooking
Added: 01/01/2008
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Chilled Zucchini Soup
Source:
The Heritage of French Cooking
Basil plays a key, flavorful role in this fresh French soup.
Added: 01/01/2008
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Cucumber Drink
Source:
The Mexican Gourmet
Added: 01/01/2008
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Uncooked Mexican Salsa
Source:
The Mexican Gourmet
Get authentic salsa in just five minutes.
Added: 01/01/2008
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Overnight Coleslaw with Mustard Seed
Source:
Fine Cooking - Issue No. 15
A juicy sweet & sour slaw that marinates before serving.
Added: 01/01/2008
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Provencal Stuffed Tomatoes
Source:
Le Cordon Bleu Home Collection - Vegetables
Six simple ingredients make a colorful side dish.
Added: 01/01/2008
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Pickled Vegetables
Source:
Outdoor Entertaining
Added: 01/01/2008
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