Every time the weather gets nice, I seem to search for a few new recipes. Here are a few spring vegetable side dishes or appetizers that will add a new zest.
Greek Filled Vine Loafs
- 15 oz can vine leafs
- 8 oz vegetable oil
- 5 oz minced beef from your meat grinder
- 1 chopped onion (Here are some great onion choppers for you!)
- 3 tablespoons garlic (Here are some great garlic presses for you!)
- 6 oz white rice (cooked)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- Dash dry red wine
- Salt and pepper to taste (Check out our recommended salt and pepper grinder sets!)
Rinse the leaves and drain. Heat 1 oz of oil and fry meat, onion, fennel and garlic. Cook for 8 to 10 minutes. Stir in cooked rice, oregano, Italian seasoning and salt and pepper.
Then spread the vines and fill turning ends over to help fold.
Mix the remaining oil and red wine. Put vines in pan and drizzle oil mixture over it. Cook at 350 degrees Fahrenheit for about 20 minutes.
These are great appetizers.
Recommended reading: Best Italian Cookbooks
Spring Mushroom and Onions
- Bunch spring onions
- 1 orange
- 1 sweet red pepper, seeded and cut in strips
- 5 oz mushrooms, halved
- 3 tablespoons white wine
- 1 tablespoon diced chives
- 4 oz sour cream
- Black pepper to taste
Trim the roots off spring onions and cut both white and green stems into a ring. Rinse and drain. Peel orange and remove pits. Cut into segments. Mix onions, orange, pepper strips and mushrooms in bowl. Beat together the white win, chives, sour cream and pepper.
Pour over salad and toss. This can be a starter meal or a full meal served with bread.
Brussel Sprouts and Chestnuts
- 12 oz chestnuts
- 1 oz butter
- ½ cup vegetable stock
- 1 lb Brussels sprouts
- Salt and pepper to taste
Slice the chestnuts and simmer in water. (Here’s some awesome spiralizers to use!)
Remove and peel off outer skin.
Heat butter and add chestnuts, and stock. Simmer for 10 to 15 minutes. Add Brussels sprouts, salt and pepper and cook another 10 minutes. I love Brussels sprouts and this is great as a side dish.
Fried Butter Cauliflower
- 1 small cauliflower cut in florets
- 1 pint milk
- Pinch of nutmeg
- ½ teaspoon paprika
- 4 tablespoons flour
- Pinch of salt
- 8 oz cooking oil
- 1 egg
- 6 oz beer or veggie stock if preferred
- Parsley sprigs
Bring milk, nutmeg, paprika and cauliflower to a near boil in pan. Simmer for 10 minutes.
Make batter by sifting flour and adding egg and beer. Beat until smooth.
Heat oil until very hot. Dip cauliflower in batter and fry. Hell, if you really want, you can throw it in a deep fryer or air fryer for extra crispiness. Remove when slightly brown and let drain on paper towel. Garnish with parsley. These are almost like eating snacks they are so good.
Red Cabbage with Apples
- 2 lbs shredded red cabbage
- 3 tablespoons vegetable oil
- 1 onion cut in slices
- 2 cooking apples cut and diced and skinned and chopped
- 3 tablespoons wine vinegar
- 3 tablespoons water
- 2 tablespoons brown sugar
- Salt and pepper to taste
- ½ cup shredded cheese
Boil cabbage for 3 to 5 minutes and then drain. Heat oil and add onion. Cook about 5 minutes and then add apple and cook another 5 minutes. Add cabbage, vinegar, water, sugar, salt and pepper. Blend well.
Put in 9×13 casserole dish and cook about 1 hour at 350 degrees Fahrenheit. Remove with the best oven mitts. Sprinkle shredded cheese. A very flavorful dish that goes great with pork or chicken.
Tomato Platter Salad
- 2 lbs tomatoes cut in slices
- Salt and pepper to taste
- 1 onion chopped
- ½ pint sour cream
- Basil
On a dish place tomatoes followed by onions sporadically around tomatoes. Add salt and pepper. Mix basil and sour cream and dot eat tomato slice with cream. This can be served rather than a salad.
Cream Cheese Stuffed Artichoke Hearts
- 4 oz soft cream cheese
- 1 teaspoon garlic
- 1 egg yolk
- 6 tablespoons double cream whipped
- Ground paprika
- 1 teaspoon Italian seasoning or herb seasoning packet
- Salt and pepper to taste
- 14 oz can artichoke hearts drained
- Shredded lettuce
- Red pepper slices
Beat cream cheese, garlic, egg yolk, paprika, seasoning and salt and pepper. Spoon into artichoke hearts. Chill. Serve on a bed of lettuce with sliced red peppers. These are a great hors d’oeurves. It goes great with bread and wine.
Go make your favorite and enjoy a few new tastes for Spring.
While you’re here, be sure to check out our kitchen product reviews!