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Recipe source: Washington Post Food; Adapted from "How to Cook a Turkey and All the Other Trimmings," from the edit...

  • 2 lbs. medium or large red-skinned potatoes, scrubbed well and cut into 1/4-inch thick slices
  • 2 Tbsp. olive oil, plus more for greasing the baking dish
  • 1 large lemon, cut into very thin slices (ends and seeds discarded)
  • 2 large cloves garlic, minced
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup pitted oil-cured olives (optional)
4.6/5 (8 Votes)

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Calories: 300 Fat: 11g Cholesterol: 40mg Sodium: 640mg Vitamin C: 0

  • 2 links Italian turkey sausage*
  • 1 1/2 cups chopped onion
  • 1 cup fat-free ricotta cheese*
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon garlic powder*
  • 1 egg white
  • 2 cups gluten-free marinara sauce, divided
  • 1 1/4 pounds thinly sliced Yukon Gold potatoes divided
  • 1 cup shredded part-skim mozzarella cheese, divided
4.6/5 (10 Votes)

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1. Add quartered artichokes to a pan with a little extra-virgin olive oil and about a teaspoon of lemon juice

  • 1 can artichokes, approximately 12 artichokes, quartered
  • 2 cups garbanzo beans (chickpeas), cooked
  • 1/2 cup onion, minced
  • 1 clove garlic clove, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 cup extra-virgin olive oil
  • 3-4 sun-dried tomatoes, sliced thinly (optional, and to taste)
  • 1/2 teaspoon rosemary, ground - can use more, if desired
  • Sea salt and freshly ground black pepper, to taste
4.2/5 (12 Votes)

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Cook pasta according to package directions

  • 1 cup uncooked bow tie pasta
  • 1 cup cubed part-skim mozzarella cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 ounces sliced pepperoni
  • 1 small red onion, halved and sliced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped green pepper
  • 1/2 cup Italian salad dressing
4.7/5 (10 Votes)

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Heat the oil in a high sided skillet on medium heat

  • 1 tsp. olive oil
  • 4 cups shredded carrots
  • 1 tsp. dried dill
  • 1/4 tsp. salt
  • 1 tbsp. fresh dill
4.5/5 (11 Votes)

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1. Blanch peas in a pot of boiling salted water, 3 minutes

  • 1 cup shucked or frozen peas
  • 1/2 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground pepper
  • 12 large sea scallops
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion minced
4.6/5 (10 Votes)

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Red Pumpkin Soup: a creamy sipping soup that will warm your body and spirit

  • 1 kg red pumpkin, diced
  • 1 tsp butter
  • 1 tbsp lemon juice
  • 3 bay leaves
  • 15-20 peppercorns
  • 3 large onions,sliced
  • 4 cups vegetable stock
  • 1 tsp white pepper powder
  • 1/4 cup cream(optional)
  • 1 cup low fat milk
  • Salt to taste
4.6/5 (10 Votes)

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From Cover of November 1991 Bon Appétit page 66

  • 7 Tablespoons Butter
  • 3 Large Celery Stalks, Chopped
  • 5 Large Kale Leaves, center spine removed, slivered (about 6 cups)
  • 3 Tablespoons chopped fresh sage or 1 tablespoon dried crumbled
  • 3/4 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 4 Cups 1/2-inch cubes white bread
  • 3/4 cups chicken stock or canned low-salt broth
  • 1 egg, beaten to blend
4.1/5 (12 Votes)

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Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften

  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, chopped
  • 1 small sweet potato or yam
  • 6-8 medium white potato of your choice (red or Yukon are the best)
  • 3 stalks of kale, de-steamed and chopped into small pieces
  • 2 cups Vegetable broth
  • 1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
  • 1 Tablespoon Cashew butter
  • 1 teaspoon ground thyme
  • salt and pepper to taste
4.6/5 (10 Votes)

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Mix seasoning blend and set aside

  • 1 lb. thin sirloin steak
  • 1 stick of butter
  • country white bread
  • 2 bell peppers, sliced
  • 1 white onion, sliced
  • 1 small container of mushrooms, sliced
  • 1 tbsp. creole seasoning
  • 1/2 tbsp. Mexican chili powder
  • 1/2 tbsp. garlic powder
  • 1/2 tbsp. dried Mexican oregano, crushed
  • 2 tsp. cayenne pepper
  • extra virgin olive oil
  • pepper jack cheese
  • cheddar cheese
4.5/5 (19 Votes)

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Place Cream of Mushroom and a mixing bowl

  • 20 ounces Frozen broccoli Florets
  • 2 can cream of mushroom soup
  • 2 LB box Velveeta cheese cubed
  • 4 cups of cooked rice
  • Ritz Crackers Crumbled up
4.5/5 (18 Votes)

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This Brussel Sprouts with Pancetta & Chestnuts dish was a huge success, even with the kiddos at the table and who e

  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 2 cups fresh roasted chestnuts, approximately 3/4 pound in shell (substitute peeled, frozen chestnuts if desired)
  • 2 pounds Brussels sprouts, ends trimmed and halved (quartered, if large)
  • Salt & pepper
  • 1/4 cup warm water
  • 2 tablespoons pure maple syrup
  • Pinch cayenne pepper
4.5/5 (20 Votes)

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Vegetable Side: Roasted Maple Brussel Sprouts with Pancetta & Chestnuts Red Potato Slices with Lemon and Olives