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These fish tacos may be the easiest ever! Just grill the fish and place in warm tortillas with shredded cabbage and...

  • 12 oz. white fish, such as Mahi Mahi
  • 1/2 tsp. salt
  • 1 cup shredded raw cabbage
  • 2 tblsp. cilantro
  • 1 lime cut into 4 wedges
  • 4 corn tortillas
  • Dash cayenne pepper
4.7/5 (6 Votes)

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This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat

  • 1 1/2 cups frozen kale, thawed, squeezed and chopped
  • 1/2 cup frozen artichoke hearts, thawed and roughly chopped (about 2 ounces)
  • 3/4 cup low-fat Swiss cheese, shredded
  • 3/4 cup skim milk
  • 1/3 cup Parmesan, freshly grated
  • 4 ounces reduced-fat cream cheese, room temperature
  • 1/2 teaspoon Worcestershire sauce
  • Large pinch cayenne pepper
  • Kosher salt
  • 1 small clove garlic, finely minced
  • Multi-grain corn tortilla chips, for serving
4.7/5 (6 Votes)

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made with condensed milk or milkmaid

  • 2 small cup sugar
  • 1 kg carrot
  • 1 liter milk
4.2/5 (9 Votes)

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This fresh, flavorful fall recipe will bring a new flavor profile to your Thanksgiving table

  • 4 Granny Smith apples, peeled, cored, and cut in half lengthwise
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 stick butter, cut into 8 pieces
  • 2 large acorn squash, cut in half lengthwise, seeds removed
  • Oil, for brushing squash
  • Salt and pepper
4.3/5 (8 Votes)

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Combine flour and butter by mixing with your hands until it resembles course cornmeal

  • yield: 16 (2-inch) biscuits
  • Dice and chill butter before mixing with flour. Chunks of butter remaining in the dough will create flaky biscuits.
  • 2 cups self-rising flour, sifted (I use White Lily)
  • 1/2 cup butter, diced and chilled (one stick)
  • 1 cup sweet potato, cooked, mashed and cooled (approximately 2 small or one medium)
  • 1/3 cup buttermilk
4.7/5 (6 Votes)

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Preheat oven to the lowest setting

  • Focaccia Dough:
  • 1 package active yeast
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 3 1/2 cups Grano del Miracolo soft wheat flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing bowl and pan
  • For Tomato, Zucchini & Kalamata Olive Topping:
  • 1 tomato, chopped
  • 1/2 zucchini, peeled
  • 1/2 red onion, sliced
  • 6-8 Kalamata olives, chopped
  • 3 cloves garlic, grated
  • 1/2 cup grated cheese
  • Coarse sea salt to taste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • Olive Oil for drizzling
4.6/5 (7 Votes)

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Preheat your oven to 180C (fan oven)

  • 900 g fresh beetroots
  • 2 red onions
  • 2 red peppers (I used poblano)
  • 5-6 cloves garlic
  • 500 nl vegetable stock
  • olive oil
  • black pepper
  • yogurt or sour cream to top
3.9/5 (21 Votes)

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This fragrant, meatless dish is inspired by Middle Eastern shakshuka

  • 1 cup onion, chopped
  • 3 poblano peppers, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 1 can (28 ounce) crushed tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 6 large eggs
  • 1/2 cup feta cheese or queso fresco, crumbled
  • 2 tablespoons fresh cilantro, chopped
4.7/5 (6 Votes)

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The fillings for this omelet compliment each other perfectly; thin slices of Serrano ham, goat cheese, asparagus sp...

  • 4 asparagus spears
  • 1/2 tablespoon unsalted butter
  • 5 large eggs, separated, room temperature
  • 2 tablespoons all-purpose flour
  • coarse salt and freshly ground pepper
  • 2 1/2 tablespoons soft goat cheese
  • 2 1/2 tablespoons thinly sliced fresh mint
  • 4 paper-thin slices Serrano ham (about 1-ounce)
4.7/5 (6 Votes)

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Virginia Willis, Adapted from Okra, published by The University of North Carolina Press

  • 1/2 pound fresh okra, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 pt. grape tomatoes
  • 1 pound peeled, large raw shrimp, deveined
  • 1/2 teaspoon dried crushed red pepper
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
4.7/5 (6 Votes)

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Outstanding orzo salad with shrimp and spinach! So easy to make and so delicious! Per serving: Calories 672; Fat

  • Kosher salt
  • 1/2 cup orzo
  • 4 cups spinach, thinly sliced
  • 10 medium radishes, quartered
  • 1 small cucumber, peeled, seeded and diced
  • 1/2 red onion, quartered and thinly sliced
  • 1/4 cup pitted oil-cured olives, chopped
  • 1/2 cup packed fresh mint, chopped
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup plus 2 tablespoons fresh lemon juice
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup feta cheese, crumbled
4.7/5 (6 Votes)

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In Crock Pot: place potatoes, onion, ham hocks, dill weed, lemon peel, pepper and broth

  • 3 medium potatoes (1 1/2 lbs) peeled and diced into 1-in. pieces
  • 1 lg onion, finely chopped
  • 3 smoked ham hocks (about 1.5 lb)
  • 2 TB dry dill weed
  • 2 tsp grated lemon peel
  • 1/4 tsp ground white pepper
  • 2 c chicken broth
  • 4 c milk (use low fat for low fat diets)
4.6/5 (7 Votes)

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Nordic Potato Soup Grilled Fish Tacos