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Vegetable recipes - 6281 recipes

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In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper

  • 1/4 cup nonfat yogurt (preferably Greek)
  • 1 tablespoon white wine vinegar
  • kosher salt and black pepper
  • 2 Kirby cucumbers, thinly sliced on the diagonal
  • 2 ribs celery, thinly sliced on the diagonal
  • 1/4 cup fresh flat-leaf parsley
  • 4 small salmon steaks (about 2 pounds)
4.7/5 (9 Votes)

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Easy to make Strawberry Tomato Salsa Recipe recipe

  • 2 pints cherry tomatoes, quartered
  • 1 pint fresh strawberries, chopped
  • 8 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
4.3/5 (12 Votes)

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Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 cup quinoa, rinsed
  • 2 1/2 cup vegetable broth, or chicken, or water
  • 1 (19 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup raisins
  • 1/4 cup olives, coarsely chopped
  • 1/4 preserved lemon, pith removed and diced
  • salt and pepper to taste
  • 2 cups butternut squash, peeled, seeded and cut into bite sized pieces
  • 1 handful cilantro, chopped
4.5/5 (13 Votes)

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Roasted vegetables just might be my favorite thing in the whole world

  • Baby artichokes
  • Salt, to taste
  • Olive oil
4.7/5 (9 Votes)

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1. COOK the noodles according to the package directions

  • SERVINGS: 8
  • 4 oz whole wheat noodles, cooked
  • 1 Tbsp canola oil
  • 1/2 c chopped onion
  • 1/2 c chopped carrot
  • 1/2 c chopped celery
  • 1 tsp dried sage
  • 12 oz ground turkey breast
  • 2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth
  • 4 c water
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1 bag (6 oz) baby spinach leaves
  • Ground black pepper
4.6/5 (10 Votes)

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CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo

  • CREAMY ORZO with FETA SUN-DRIED TOMATOES:
  • START BOILING THE PASTA BEFORE MAKING THE ROULADES, THEN FINISH THE ORZO DISH WHILE THE CHICKEN SIMMERS.
  • 1 1/2 C low sodium chicken broth
  • 1/2 c dry orzo pasta (4oz)
  • 2 T minced oil-packed sun-dried tomatoes
  • 2 T crumbled feta cheese (1oz)
  • 1/8 tsp EACH kosher salt and black pepper
4.7/5 (12 Votes)

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1. Preheat oven to 350 degrees F (175 degrees C) 2

  • 1 Butternut squash - peeled,seeded and cubed
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 1 egg, lightly beaten
  • 1 teaspoon brown sugar
  • salt and pepper to taste
  • 1/4 cup crushed saltine crackers
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
4.7/5 (9 Votes)

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Make the most of fresh and in-season veggies, such as zucchini and summer squash, in this pretty galette

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
  • Salt
  • 1/2 15 ounce packagerolled refrigerated unbaked piecrust
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
4.3/5 (12 Votes)

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A heirloom recipe that goes way back to my great, great grandmother's time

  • Eggplant
  • Jar Sauce
  • Mozzarella Cheese (Shredded)
  • Parmesan Cheese
  • Italian Seasoned Breadcrumbs
  • Garlic Salt
  • Eggs
  • Cooking Oil
4.7/5 (9 Votes)

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Asparagus, leeks, whipping cream

  • 2 pounds asparagus, chopped (woody ends removed and reserved to flavor stock)
  • 1 large leek (use white and light green part only and sliced thinly)
  • 4 cups chicken stock (or 4 cups water and 4 chicken cubes)
  • 2 bay leaves
  • 1/4 cup (1/2 stick) butter
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
4.7/5 (9 Votes)

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Published: May 11, 2013 Source: www

  • Served as a meal, this salad has an inviting balance of vegetable and fruit flavors that allow full enjoyment of the lightly crusted chicken.
  • Ingredients
  • 1/3 c. plus 1 tbsp Select extra virgin olive oil, divided
  • 2 tbsp balsamic vinegar
  • 2 tbsp seedless raspberry jam
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt, divided
  • 1/8 tsp freshly ground black pepper
  • 12 ounces fresh asparagus, trimmed and cut into 3-inch lengths
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 c. whole wheat bread crumbs
  • 1/2 tsp dried thyme
  • 2 large eggs
  • 2 skinless, boneless chicken breast halves (1 pound)
  • 3 c. arugula
  • 3 c. leaf lettuce
  • 1 c. curly endive
  • 1 1/2 c. sliced fresh strawberries
4.7/5 (9 Votes)

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This recipe comes from The Pioneer Woman (Ree Drummond)

  • Pizza Crust:
  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • Scant 1/4 cup olive oil, plus more for bowl
  • Topping:
  • 2 tablespoons olive oil
  • Kosher salt
  • 6 to 8 tablespoons fig spread or jam
  • 12 ounces fresh mozzarella, sliced thin
  • Freshly ground black pepper
  • 6 ounces thinly sliced prosciutto
  • 1 bunch washed and rinsed arugula
  • 1 cup shaved Parmesan
4.7/5 (9 Votes)

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Fig-Prosciutto Pizza with Arugula Grilled Salmon With Cucumber and Celery Salad