Starters (First Courses) and Salads (for lettuce/cabbage/spinach see Salads)
- Artichokes with Aioli (homemade, blender-method, garlic mayo)
- Asparagus Salad, Oriental
- Beet and Goat Cheese Salad
- Tangy Cabbage Salad
- Carrot and Gruyere Timbales
- Chickpea, Egg and Herb Salad with Parmesan Pastries
- Courgette - see Zucchini
- Cucumber Salad
- Lentil and Goat Cheese Salad
- Lentil and Herb Salad
- Warm Lentil Salad with Creamy Mustard Dressing
- Stuffed Mushrooms
- Polenta Cakes with Pimiento
- Spinach Timbales with Fresh Tomato Basil Sauce
- Squash, Butternut, with Walnuts and Cheese
- Tomatoes Stuffed with Prosciutto and Herbs
- Stuffed Zucchini (Courgette) Cups
- Zucchini (Courgette) Timbales with Pimiento Sauce
- Zucchini (Courgette) Timbales with Red Pepper Sauce
- Zucchini (Courgette), Tomato and Mozzarella Stacks
Potato Side Dishes
- Barbecue Grill, Potatoes with Allioli
- Barbecue Grill, Patatas Bravas
- Barbecue Grill, Potatoes with Savory
- Barbecue Grill, Green Bean and Potato Packets
- New Potatoes with Butter and Chives
- New Potatoes, Braised
- New Potatoes, Oven Fries
- New Potatoes with Rosemary and Olives
- New Potatoes, Roasted
- Potatoes Braised with Carrots with Bay (Laurel)
- Crispy Potatoes with Prosciutto, Olives and Green Garlic
- Potatoes Braised in Rosemary and Wine
- Potato Cakes, Feta
- Potato Chips, Baked
- Potato Crisps, Parmesan, Baked
- Potatoes, Mashed with Cauliflower
- Pommes Anna
- Potato Gratin with Sage
- Potatoes a la Two Fat Ladies
- Potatoes Savoyarde
- Scalloped Potatoes
- Potato Salad, German Summer
- Potato Salad with Pimento Dressing
- Turned Potatoes and Carrots
Vegetable Side Dishes
- Asparagus: with Balsamic; with Sesame
- Asparagus, Fried
- Asparagus with Green Garlic
- Asparagus with Red Pepper Sauce
- Green Beans, Fried
- Green Beans with Sauteed Mushrooms
- Green Bean and Potato Packets for the Barbecue Grill
- Green Beans with Prosciutto and Garlic Chips
- Green Beans with Savory
- White Beans (Cannellini) with Sage
- Red Beans and Rice, Oriental Style
- Three Bean Salad
- Broccoli Cheese
- Broccoli with Garlic Chips
- Brussels Sprouts, 2 ways
- Sauteed Brussels Sprouts and Shallots
- Fried Cabbage with Peanut Sauce
- Red Cabbage
- Carrots and Potatoes, Braised with Bay (Laurel)
- Cauliflower Cheese
- Cauliflower with Parmesan Sauce
- Cauliflower, mashed with Potatoes
- Chard, Sauteed
- Chard, Sauteed with Tomatoes
- Chickpea Patties
- Lentil and Quinoa Salad
- Lentils Provencal
- Southwestern Lentils
- Sauteed Mangetout, 2 ways
- Mangetout (Snow Peas) and Carrots
- Split Peas with Bacon and Onion
- Pumpkin Gratin
- Ratatouille
- Sauteed Spinach with Shallots
- Mock Spinach Souffle
- Simple Spinach Gratin
- Squash, Roasted Acorn
- Braised Sunchokes
- Sauteed Sunchokes (Jerusalem Artichokes)
- Sauteed Zucchini (Courgette) with Balsamic Vinegar
- Zucchini, Tomato and Barley
- Zucchini, Barbecued
- Zucchini (Courgette) and Brown Rice Salad, Oriental
- Zucchini (Courgette) with Feta and Black Olives
- Zucchini (Courgette) Gratin
- Fried Yellow Zucchini (Courgette) with Lemon Thyme
- Zucchini (Courgette), Oriental
- Zucchini (Courgette) Patties
- Zucchini (Courgette), Potato and Red Pepper
- Zucchini (Courgette) Sticks, baked
- Zucchini (Courgette), Sauteed with Spinach and Onions
- Zucchini (Courgette) with Tomatoes and Onions
For more recipes check out Thyme for Cooking, the Site.
