Vegetables
26 recipes
Twenty-six ways the family ate its vegetables. Karl Ratzsch’s red cabbage is in here, the green bean bake that showed up every Thanksgiving, and the cucumber salads that came out cold all summer.
- Asparagus with Bacon Shallot VinaigretteBy Ann Sundy
- Baked Eggplant, Zucchini and Parmigiano TortinoBy
- Broccoli Ala MannBy Nancy Quinn
- Champignons Sautes Au Beurre Sauteed MushroomsBy Julia Child
- Cooked CabbageBy Stella Reese
- Creamy Spinach CasseroleBy
- Cucumber Slices in Sour Cream
- Daube D'oignons [Red Wine Cooked Onions]By
- Dutch Cucumber
- Gram's Cole SlawBy Frieda Hill
- Green Bean BakeBy
- Green Beans with Warm Bacon DressingBy Lucy Leusch
- Hot Fruit CasseroleBy Lois Allen
- Karl Ratzsch's Red CabbageBy
- Mustard Glazed Brussels Sprouts with HazelnutsBy Nancy Quinn
- Nancy's BroccoliBy Nancy Quinn
- Peas a La FrancaiseBy Nancy Quinn
- Oignons Glaces a Brun Brown-braised OnionsBy Julia Child
- Red Cabbage TossBy
- Shredded Brussels Sprouts with LemonBy
- Southern Green BeansBy Joyce Hannah
- Spinach HeleneBy Aunt Billie
- Zucchini Casserole
- Zucchini and Yellow SquashBy Nancy Quinn
- Zucchini with Tomato Sauce
- Zucchini with Diced Tomatoes, Jazzed UpBy Nancy Quinn