Spring Vegetable Side Dish, Appetizer Recipes

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

1 chopped onion

3 tablespoons garlic

6 oz white rice (cooked)

1 teaspoon oregano

1 teaspoon Italian seasoning

Dash dry red wine

Salt and pepper to taste

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.

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 & 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. 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. 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 casserole dish and cook about 1 hour at 350 degrees Fahrenheit. 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.