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Spinach salad looks best-dressed when it wears luscious red strawberries and accents of toasted pecans

  • 1/3 cup olive oil
  • 1/4 cup sugar
  • 3 tablespoons white or balsamic vinegar
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon chopped onion
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 package (9 ounces) fresh spinach, trimmed
  • 4 cups fresh strawberries, sliced
  • 1/4 cup chopped pecans, toasted
4.6/5 (12 Votes)

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Preheat oven to 325° (for a glass pan) or 350° (for a metal pan)

  • 1/2 Cup margarine or butter (1 stick), room temperature
  • 1 3/4 Cups sugar
  • 1/2 Cup oil
  • 2 eggs
  • 1 tsp. PURE VANILLA EXTRACT
  • 1/2 Cup buttermilk or sour milk (1/2 Cup milk plus 1 tsp. white vinegar = sour milk)
  • 2 1/2 Cups flour
  • 4 TB. COCOA POWDER
  • 1 tsp. baking soda
  • 1/2 tsp. PENZEYS CINNAMON
  • 1/2 tsp. salt
  • 2 Cups grated zucchini, peeled if desired, drained (about 2 medium)
  • 12 oz. semi-sweet chocolate chips
  • 1/2 Cup chopped pecans or walnuts
4.6/5 (11 Votes)

By

I make a double batch of this recipe as muffins, tho to make it lower carb I may start making them into mini donuts...

  • “HEALTHIFIED” ZUCCHINI MUFFINS
  • 1 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp Celtic sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (optional)
  • 2 eggs
  • 1/3 cup Swerve (or Erytritol plus 1/2 tsp stevia glycerite)
  • 1 TBS coconut oil or butter, melted
  • 1 TBS unsweetened almond milk
  • 3/4 cup grated raw zucchini
  • 1/2 cup chopped walnuts or pecans
4.5/5 (13 Votes)

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"We used five ingredients to keep this super simple, but you can always top the crostini with ricotta or mozzarella...

  • 6 vine-ripe tomatoes
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp tomato paste
  • 1 ciabatta bread loaf
  • 2 Tbsp chopped fresh parsley, for garnish (optional)
4.6/5 (11 Votes)

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Large Bowl, Mix First Group (5) & Blend Well

  • 3 Russet Potatoes Peeled, Sliced Thin with Mandolin
  • 4-5 Thin Slices Yellow Onion with Mandolin
  • 1 C Heavy Cream
  • 3/4 Cup Gruyere Cheese Shredded
  • Salt & Pepper to Taste
  • 1 C Sharp Cheddar Cheese Shredded
4.6/5 (11 Votes)

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When the weather gets cooler, nothing better than a beef stew

  • 1 1/2 pounds boneless beef chuck pot roast
  • 2 1/2 cups peeled and seeded butternut squash cut into 1-inch pieces, about 1 pound
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 (14-ounce) can reduced-sodium beef broth
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • 1 (9-ounce) package frozen Italian green beans
  • freshly ground black pepper to taste
4.2/5 (17 Votes)

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1. Remove ends of green beans and cook to desired tenderness

  • 1 lb green beans
  • 4 garlic cloves, minced
  • 2 tbsp teriyaki
4.7/5 (12 Votes)

By

Loved the unique flavor of this

  • 2 pounds small red potatoes
  • 3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup fresh chives, chopped
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh tarragon, chopped
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped cornichons
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
4.6/5 (11 Votes)

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Spaghetti with Bacon, Brussels Sprouts and Artichokes, I don't know about you

  • 1/2 pound spaghetti
  • 4 slices pepper bacon, thickly sliced
  • 1/2 onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 pound brussels sprouts
  • 6 1/2 ounce jar marinated artichoke hearts
  • 1/2 cup parmigiano reggiano cheese, grated
  • Salt, to taste
4.3/5 (15 Votes)

By

The roast can be stored, covered, in the refrigerator for 3 days, or frozen for 1 month

  • For the roasted garlic:
  • 8 heads garlic
  • 1/4 cup olive oil
  • For the marinade:
  • 3 tablespoons chopped garlic (about 4 large cloves)
  • 1/4 cup light brown sugar
  • 1/4 cup olive oil, plus extra for browning the roast
  • 1/2 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 (3to 5-pound) chuck roast, fat trimmed
  • For the sauce:
  • 2 large Spanish onions, chopped
  • 6 garlic cloves, chopped
  • 1 cup dark beer, such as Guinness or Aventinus
  • 1 whole head of the roasted garlic (save the rest for another use)
  • 2 cups chicken stock
  • 1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine)
  • 1/4 cup tomato paste
4.6/5 (11 Votes)

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This delicious Teriyaki Zucchini Fried Noodles with Shrimp is great for dinner

  • Olive oil cooking spray
  • 3/4 cup broccoli florets (about 5)
  • 1 egg, beaten
  • 3 teaspoon sesame oil
  • 1/2 teaspoon ginger, freshly minced
  • 1 teaspoon garlic, minced
  • 1/2 red onion, sliced lengthwise into 1/2-inch thick “strips” (fajita-style)
  • 1 small red bell pepper, sliced into 1/2-inch thick “strips” (fajita-style)
  • salt and pepper, to taste
  • 1/4 teaspoon (or one small pinch) of red pepper flakes
  • 3 tablespoon soy sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 3-4 jump shrimp, defrosted, peeled and deveined
  • 1.5 medium zucchini, sliced (Blade C)
  • 1/4 teaspoon white sesame seeds
  • Noodles
4.6/5 (11 Votes)

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This soup is lots of things: creamy, spicy, full of veggies, full of protein, very filling, queso-y cheesy, better ...

  • 1 pound chicken breasts, boneless, skinless
  • 3 cups salsa, divided
  • 1 1/2 cups water
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 3 bell peppers, minced
  • 1 can (14 ounce) corn, rinsed and drained
  • 1 jalapeno pepper, minced (without ribs and seeds)
  • 1 can (14 ounce) black beans, rinsed and drained
  • 4 ounces cream cheese, light
  • 6 ounces Pepper Jack cheese
  • Cilantro for topping
  • Blue corn tortilla chips for dipping
4.6/5 (11 Votes)

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Slow Cooker Chicken Chili with Roasted Corn and Jalapeño Strawberry Spinach Salad with Poppy Seed Dressing Recipe