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Vegetable recipes - 6281 recipes

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Make-Ahead Directions: Tortillas freeze well for up to 1 month

  • 2 cups Masa Harina tortilla flour
  • 1 1/4 cups warm water
4.6/5 (16 Votes)

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This is my "go-to" salad dressing

  • 1/4 cup White Balsamic Vinegar
  • 3 tbsp Water
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice (Juice from 1/2 Fresh Lemon)
  • 1 tsp Honey Mustard
  • 1 tbsp Honey
  • 1/8 tsp Salt
  • 1/8 tsp Cracked Black Pepper
  • 1/8 tsp Onion Powder (optional)
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • Pinch of Ground Coriander
  • Note: If you happen to have "Italian Seasoning Blend" on hand, you can add that in, too. You can also add sugar to taste, in place of the honey.
4.6/5 (11 Votes)

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Preheat oven to 350 degrees

  • 1 cup flour
  • 1/4 c. white sugar
  • 1/2 c. butter
  • 3 c. chopped rhubarb
  • 1/2 c. white sugar
  • 1 Tbsp. flour
  • 2 pkg (8 oz.) cream cheese softened
  • 1/2 c. white sugar
  • 2 eggs
  • 1 c. sour cream
  • 2 Tbsp. white sugar
  • 1 tsp. vanilla extract
4.7/5 (10 Votes)

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The combination of the spicy ginger and the sweet carrot with the "kraut-y tang" is so, so good

  • 1 pound organic green cabbage, unwashed {the natural bacteria is good for fermentation process}, outer leaves and core removed, sliced thin {save one or two nice outer leaves for helping to weigh down the veggies}
  • 1 pound organic carrots, peeled and sliced thin
  • 1-2 inch long section of organic ginger root, grated
  • 1 scant TB sea salt {13 grams}
  • Supplemental brine, if needed
4.7/5 (10 Votes)

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Spinach and cheese flatbread is the perfect snack or appetizer to get your tastebuds moving! Have enough to share o

  • 2 teaspoons sugar
  • 1 1/4 ounce packet active dry yeast
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon fine salt
  • 2 cups (about 6 ounces) gouda or fontina cheese, grated
  • 1 green bell pepper, thinly sliced
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 1/2 cups loosely packed baby spinach
  • Pinch of sea salt or kosher salt
4.7/5 (10 Votes)

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Grease 13x9 in.pan, spread rhubarb in bottom of pan, sprinkle with sugar, jell-o, cake mix

  • 1 lb . rhubarb (3 to 4 cups) cut into 1/4 in. pieces
  • 1/2 cup to 1 cup sugar to taste
  • 1 box 3 oz. strawberry jell-o
  • 1 yellow cake mix
  • 1 cup water
  • 1/4 cup melted butter
4.7/5 (10 Votes)

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Thick slices of baguette topped with a delicious, creamy, cheesy artichoke mixture baked to a bubbly golden brown

  • 8 ounces whipped cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 2.5 ounces diced pancetta (or slightly cooked bacon)
  • 1 baguette, thickly sliced
4.6/5 (17 Votes)

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Cauliflower has a neutral flavor that absorbs whatever you add to it, so it’s a perfect alternative to potatoes

  • 1 large head cauliflower, cleaned
  • 6 large hard boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • Paprika, for garnish
  • Fresh parsley, chopped, for garnish
4.6/5 (16 Votes)

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Gluten Free, Dairy Free, Modified Paleo

  • 5 oz. Fresh organic baby spinach
  • 6 slices organic uncured bacon
  • 10 organic cherry tomatoes, cut in half
  • 2 organic carrots, peeled and sliced in circles
  • 6 organic white mushrooms, rinsed and sliced
  • 1/2 c. organic cannellini white beans, rinsed
  • 1/2 organic red onion, thinly sliced
  • 1/4 c. Olive oil
  • 3 T. Apple cider vinegar
  • 1/4 c. organic amber maple syrup
  • 1 T. organic Dijon mustard
  • 1/4 tsp. organic garlic powder
  • salt and pepper to taste
  • 1 c. organic cantaloupe, cubed
  • 1 c. organic blueberries
4.7/5 (10 Votes)

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A delicious use of those cold, leftover mashed potatoes you have sitting in the fridge

  • 2 cups cold mashed potatoes
  • 1 cup flour
  • 1 egg, beaten
  • 3/4 tsp. salt
4.2/5 (52 Votes)

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These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...

  • GLUTEN-FREE FLOUR BLEND:
  • 1 cup, plus 1 teaspoon brown rice flour, separated
  • 1 cup, plus 2 tablespoons almond flour, separated
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • EGG SUBSTITUTE MIXTURE:
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoon warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree
  • DONUTS:
  • 3/4 cup and 2 teaspoons gluten-free flour blend
  • 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg substitute mixture
  • 1/3 cup almond milk or other non-dairy milk
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • CINNAMON SUGAR:
  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar
4.6/5 (16 Votes)

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Summer's fresh tomatoes lend color and flavor to this cheesy quiche that makes a light dinner or lunch idea

  • 1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
  • 12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 1/2 cup chopped onion (1 medium)
  • 3 eggs
  • 3/4 cup half-and-half, light cream or milk
  • 3 tablespoons all-purpose flour
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)
  • Paprika
4.2/5 (16 Votes)

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Heirloom Tomato and Onion Quiche Corn Tortillas