Find Recipes

Sides

View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 3 quarts water
  • salt
  • 4 lbs fresh peas, shelled (4 cups shelled)
  • 1⁄4 cup extra virgin olive oil, plus more for drizzling
  • fresh ground pepper
  • 1 cup cubed bread
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
x
Nutrients
  • Calories: 591.3
  • Calories from Fat: 222 g
  • Total Fat: 24.8 g
  • Saturated Fat: 6.3 g
  • Cholesterol: 15.3 mg
  • Sodium: 97.6 mg
  • Total Carbohydrate: 70.1 g
  • Dietary Fiber: 23.4 g
  • Sugars: 26.1 g
  • Protein: 25.3 g

Chilled English Pea Soup with Extra-Virgin Olive…

This soup gets all its flavor from the peas. If you can't find really sweet fresh ones, you're better off with…

  • 18/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 2 cups sliced strawberries
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 teaspoon water
  • 4 cups gourmet salad greens
  • 1/4 cup crumbled Stilton cheese or 1/4 cup feta cheese
  • 4 slices French bread
x
Nutrients
  • Calories: 240.5
  • Calories from Fat: 51 g
  • Total Fat: 5.7 g
  • Saturated Fat: 2.1 g
  • Cholesterol: 6.3 mg
  • Sodium: 508.3 mg
  • Total Carbohydrate: 39.5 g
  • Dietary Fiber: 3.4 g
  • Sugars: 4.1 g
  • Protein: 8 g

Strawberry and Stilton Salad

Beautiful, light and tasty! From Cooking Light Magazine.

  • 18/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 1 1⁄2 tablespoons unsalted butter
  • 1 1⁄2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1/2 small red bell pepper, seeded, deribbed and finely diced
  • 1/2 small green bell pepper, seeded, deribbed and finely diced
  • 2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
  • 2 tablespoons finely chopped fresh parsley
x
Nutrients
  • Calories: 200.6
  • Calories from Fat: 58 g
  • Total Fat: 6.5 g
  • Saturated Fat: 2.4 g
  • Cholesterol: 7.6 mg
  • Sodium: 365.8 mg
  • Total Carbohydrate: 33.5 g
  • Dietary Fiber: 3.7 g
  • Sugars: 2.8 g
  • Protein: 3.3 g

Potatoes O’Brien

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as…

  • 18/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated
x
Nutrients
  • Calories: 242.5
  • Calories from Fat: 132 g
  • Total Fat: 14.7 g
  • Saturated Fat: 7.8 g
  • Cholesterol: 172.7 mg
  • Sodium: 535.7 mg
  • Total Carbohydrate: 19.7 g
  • Dietary Fiber: 1.5 g
  • Sugars: 0.4 g
  • Protein: 8.6 g

Spoon Bread

I love Spoon Bread! I love this recipe! From House & Garden.

  • 08/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 3⁄4 cup asian-style dressing
  • 1⁄4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh ginger
  • 1 (6 ounce) package baby spinach leaves
  • 2 cups yellow peppers or 2 cups green bell peppers (mixed)
  • 2 - 2 1⁄2 lbs rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
  • 1⁄2 cup honey-roasted peanuts
  • 1 mango, peeled, pitted, sliced
x
Nutrients
  • Calories: 681.4
  • Calories from Fat: 399 g
  • Total Fat: 44.3 g
  • Saturated Fat: 11.5 g
  • Cholesterol: 170.1 mg
  • Sodium: 254.7 mg
  • Total Carbohydrate: 21.9 g
  • Dietary Fiber: 5.6 g
  • Sugars: 15.6 g
  • Protein: 50 g

Asian Chicken Salad with Roasted Peanuts

I just found this recipe in Bon Appétit. It looks so delicious I simply had to share it!

  • 08/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 6 ears fresh corn, shucked
  • 1⁄2 cup heavy cream
  • 1⁄2 cup milk
  • 1 tablespoon sugar
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon freshly ground black pepper
  • 1⁄16 cup cup unsalted butter, melted and cool
  • 3 large eggs, beaten lightly
x
Nutrients
  • Calories: 165.1
  • Calories from Fat: 90 g
  • Total Fat: 10.1 g
  • Saturated Fat: 5.3 g
  • Cholesterol: 105.5 mg
  • Sodium: 195 mg
  • Total Carbohydrate: 15.7 g
  • Dietary Fiber: 1.8 g
  • Sugars: 3.9 g
  • Protein: 5.4 g

Fresh Corn Puddings

This is absolutely delicious!

  • 08/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 1 lb small yellow-fleshed potato (such as Yukon Gold)
  • 1 tablespoon vegetable oil (preferably corn oil)
  • 1⁄4 cup unsalted butter
  • 2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
  • 8 ounces baby pattypan squash, trimmed and quartered
  • 8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
  • 1⁄4 cup finely chopped red onion
  • 1⁄4 cup finely chopped fresh chives
x
Nutrients
  • Calories: 255.3
  • Calories from Fat: 119 g
  • Total Fat: 13.3 g
  • Saturated Fat: 5.6 g
  • Cholesterol: 20.3 mg
  • Sodium: 20 mg
  • Total Carbohydrate: 29.2 g
  • Dietary Fiber: 5.2 g
  • Sugars: 3.4 g
  • Protein: 8.7 g

Summer Vegetable Succotash

From Gourmet Magazine.

  • 02/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • vegetable oil cooking spray
  • 1 large red onion, cut into 1/4-inch wedges
  • 2 medium zucchini, sliced diagonally
  • 2 crookneck yellow squash, sliced diagonally
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon olive oil
x
Nutrients
  • Calories: 49.2
  • Calories from Fat: 13 g
  • Total Fat: 1.5 g
  • Saturated Fat: 0.3 g
  • Cholesterol: 0 mg
  • Sodium: 11.3 mg
  • Total Carbohydrate: 8.1 g
  • Dietary Fiber: 1.7 g
  • Sugars: 5.2 g
  • Protein: 1.7 g

Mediterranean Vegetables

Very simple and simply delicious!

  • 02/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • vegetable oil cooking spray
  • 1 lb red potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • 1 lb celery root, peeled, cut into 1-inch pieces
  • 1 lb rutabaga, peeled, cut into 1-inch pieces
  • 1 lb carrot, peeled, cut into 1-inch pieces
  • 1 lb parsnip, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
  • 2 tablespoons chopped fresh rosemary
  • 1⁄2 cup olive oil
  • 10 cloves garlic, peeled
x
Nutrients
  • Calories: 299.9
  • Calories from Fat: 128 g
  • Total Fat: 14.3 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 129.7 mg
  • Total Carbohydrate: 41.6 g
  • Dietary Fiber: 8.8 g
  • Sugars: 12.3 g
  • Protein: 4.7 g

Roasted Root Vegetables with Rosemary

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time…

  • 02/04/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 10 ounces frozen spinach, thaw and drain
  • 1 (1 1/2 ounce) package Knorr vegetable soup mix
  • 1 1⁄2 cups sour cream
  • 1 cup mayonnaise
  • 1 loaf sourdough bread or 1 loaf pumpernickel bread
x
Nutrients
  • Calories: 1537.9
  • Calories from Fat: 326 g
  • Total Fat: 36.2 g
  • Saturated Fat: 18.3 g
  • Cholesterol: 72.2 mg
  • Sodium: 3371.3 mg
  • Total Carbohydrate: 249.9 g
  • Dietary Fiber: 13.9 g
  • Sugars: 16.7 g
  • Protein: 57.4 g

Spinach Dip

Simple and wonderful.

  • 28/03/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 8 ounces red potatoes, each cut into 6 wedges
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 1⁄2 teaspoon sea salt or 1/2 teaspoon other coarse salt
  • 1⁄2 teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 1 1⁄2 teaspoons chopped fresh rosemary
x
Nutrients
  • Calories: 179.9
  • Calories from Fat: 93 g
  • Total Fat: 10.3 g
  • Saturated Fat: 1.4 g
  • Cholesterol: 0 mg
  • Sodium: 589.5 mg
  • Total Carbohydrate: 20 g
  • Dietary Fiber: 2.2 g
  • Sugars: 1.2 g
  • Protein: 2.5 g

Roasted Potatoes with Rosemary and Sea Salt

This recipe came from Bon Appétit Magazine, February, 2002. 179.9

  • 21/03/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 3 tablespoons sesame seeds
  • 3⁄4 teaspoon kosher salt
  • dried crushed red pepper flakes, to taste
  • 1 1⁄4 lbs broccoli, cut into florets
  • 1 tablespoon toasted sesame oil
x
Nutrients
  • Calories: 117
  • Calories from Fat: 65 g
  • Total Fat: 7.3 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 483.6 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 4.5 g
  • Sugars: 2.4 g
  • Protein: 5.2 g

Broccoli with Sesame Seeds

Tired of serving broccoli the same old way? Try something new and a little spicy! This recipe comes from Bon Appétit.

  • 21/03/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 2 lbs yellow squash, sliced
  • 2 eggs
  • 1 cup mayonnaise
  • 1 small onion, chopped
  • 1⁄4 cup green pepper, chopped
  • 1 cup grated parmesan cheese
  • salt and pepper
  • 2 tablespoons butter
x
Nutrients
  • Calories: 153.2
  • Calories from Fat: 94 g
  • Total Fat: 10.6 g
  • Saturated Fat: 5.9 g
  • Cholesterol: 86.8 mg
  • Sodium: 321.3 mg
  • Total Carbohydrate: 5.4 g
  • Dietary Fiber: 1.4 g
  • Sugars: 3.5 g
  • Protein: 10 g

Mary’s Posh Yellow Squash

This is my Mother-in-law's favorite recipe for yellow squash casserole. It has been served at her table for years and is…

  • 11/03/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 2 (4 cup) pints cherry tomatoes, stemmed if necessary
  • 3 tablespoons finely chopped fresh basil
  • salt, preferably the course variety, and freshly ground black pepper to taste
x
Nutrients
  • Calories: 98.9
  • Calories from Fat: 51 g
  • Total Fat: 5.7 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 0 mg
  • Sodium: 15.1 mg
  • Total Carbohydrate: 11.8 g
  • Dietary Fiber: 3.6 g
  • Sugars: 7.8 g
  • Protein: 2.7 g

Sautéed Cherry Tomatoes with Mediterranean Herbs

What a beautiful addition to your table!

  • 03/03/2002
(0 / 5)
View Ingredients View Nutrients
Save Recipe
x
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2 small zucchini, trimmed, cut in half crosswise,then cut lenghthwise into 1/4-inch-thick strips (about 4 oz each)
  • 1⁄2 lb white button mushrooms, stemmed and thinly sliced
  • 1⁄4 cup dry-packed sun-dried tomato, halves, cut into thin strips with kitchen shears, soaked in warm water to cover for 15 minutes, drain
  • 2 tablespoons vegetable broth
  • 1 tablespoon chopped fresh basil (optional)
  • salt
  • fresh ground pepper, to taste
x
Nutrients
  • Calories: 72.7
  • Calories from Fat: 44 g
  • Total Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Cholesterol: 0 mg
  • Sodium: 79.8 mg
  • Total Carbohydrate: 6.2 g
  • Dietary Fiber: 1.7 g
  • Sugars: 3.2 g
  • Protein: 3 g

Sautéed Zucchini and Mushroom with Sun-Dried Tomatoes

Zucchini, mushroom and sun-dried tomatoes! What a wonderful, colorful dish, tasty dish. And so easy to prepare!

  • 03/03/2002
(0 / 5)
The Bev Rowe Recipe Book

The content on this website is for reference purposes only. No copyright is claimed on any material contained herein.

x

Lost Password

Login Lost Password