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Vegetable recipes - 6281 recipes

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1. Prepare the ingredients: Preheat the oven to 475°F

  • 1 Pound Plain Pizza Dough
  • 1 8-Ounce Can Tomato Sauce
  • 8 Ounces Fresh Mozzarella Cheese
  • 8 Ounces Spinach
  • 3 Cloves Garlic
  • 1 Lemon
  • 1 Red Onion
  • 1 Tablespoon Honey
  • 1/4 Teaspoon Crushed Red Pepper Flakes
4.3/5 (10 Votes)

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1. Combine butter, chives, mustard, lemon juice, cayenne, and 1/8 teaspoon salt in small bowl; set aside

  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons minced fresh chives
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper
  • 4 (8- to 10-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds zucchini, trimmed and sliced 1/4 inch thick
4.5/5 (4 Votes)

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This charred corn salsa is so delicious, especially with the addition of mint! Not what you would expect in a corn

  • 4 large ears of corn, shucked
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 small red onion, thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • 1 jalapeño, seeded and thinly sliced
  • 3 tablespoons torn mint leaves
  • 3 tablespoons torn parsley leaves
  • 3 tablespoons torn cilantro leaves
4.7/5 (3 Votes)

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Bacon, broccoli, egg, and soy sauce perfectly mingle to create a super easy, super delicious dish, even on a super

  • 2 cups white rice
  • 6 slices bacon, chopped
  • 1 head broccoli, florets cut into pieces, stems peeled and sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons sesame oil
  • 4 large eggs
  • Kosher salt
  • 3 tablespoons chopped fresh cilantro
  • 2 scallions, sliced
  • 2 tablespoons chopped pickled jalapenos
4/5 (5 Votes)

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367 calories per person

  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon ground red pepper
  • 4 (5-ounce) tuna steaks, about 1 inch thick
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad Dressing: 2 T olive oil, 1 T white wine vinegar, 1/1/2 tsp Dijon mustard, 1/2 tsp sugar, salt & pepper
  • 12 ounces small Dutch potatoes, one (8 oz) package microwave-in-bag green b beans (haricots verts, 1/3 cup chopped green onions, 1 tsp fresh minced tarragon
3.6/5 (7 Votes)

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Cut off and discard upper stalks of fennel bulbs; if desired, reserve some of the feathery leaves

  • 2 medium fennel bulbs
  • 2 medium blood oranges
  • Orange juice (optional)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Butterhead (Bibb or Boston) lettuce leaves
  • Snipped fresh chives
4.7/5 (3 Votes)

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From Shape Oct

  • 1 cup quick-cook faro
  • 2 oz. Tuscan kale, cut into 1/2-inch ribbons (about 2 cups)
  • 6 tsp. walnut oil
  • Kosher salt
  • 1 cup thinly sliced radicchio
  • 2 tbsp. sherry vinegar
  • 2 tsp. pure maple syrup
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 1/2 medium Asian pear, cored and thinly sliced
  • 1/4 cup hazelnuts, toasted and chopped
4.7/5 (3 Votes)

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This butternut squash soup with a chili-flavored flair will warm you on a chilly evening

  • 1 butternut squash, peeled and diced, reserving the seeds
  • 1 tablespoon cumin seeds
  • 1 dried red chilli, crumbled
  • Olive oil
  • 2 sticks celery, trimmed and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
  • 2 small red onions, peeled and finely chopped, divided
  • 6 1/4 cups organic chicken or vegetable stock
  • 2 (14-ounce) cans chickpeas, drained
  • Sea salt
  • Freshly ground black pepper
  • Zest of 2 lemons
  • A few sprigs fresh mint, leaves picked and chopped
  • Harissa paste
  • 1/2 tablespoon fennel seeds, toasted
  • 1/2 tablespoon sesame seeds, toasted
  • 1/2 tablespoon poppy seeds, toasted
  • 1/2 cup almond flakes, toasted
  • Extra virgin olive oil
4.3/5 (4 Votes)

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Heat a large frying pan with 3 tbs

  • 14.4 oz. of frozen baby peas
  • 3 – 4 large zucchini – quartered and sliced
  • 3 vine ripe tomatoes – diced
  • 1/4 cup fresh basil – chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • 1/2 red onion – sliced
  • 2 cloves garlic – chopped
  • 3 – 4 tbs. olive oil – plus more for drizzling
  • Fresh grated Parmesan cheese or Romano – plus shavings of cheese
  • 1 lb. of your favorite spaghetti
4.7/5 (3 Votes)

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We love salpicon. Salpicon is French term that refers to a mixture of finely diced ingredients

  • 2 endives
  • 1/2 of a red bell pepper
  • 1/2 of a green red bell pepper
  • 1/2 of a cucumber
  • 1/2 of a tomato
  • 1 tender onion
  • 2 cans of solid light Isabel tuna in extra virgin olive oil
  • 1/2 cup of cooked octopus
4.7/5 (3 Votes)

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Preheat oven to 350 degrees

  • 1/2 white onion, finely chopped
  • 2 tablespoons jalapeño, finely
  • chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1/2 tablespoon parsley, finely
  • chopped
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon lemon pepper
  • 1 teaspoon onion powder
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/4 cup buttermilk
  • 1/4 cup half-and-half
  • 4 pounds boneless sea bass, cut
4.7/5 (3 Votes)

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Cooking Light March 2014

  • CHICKEN
  • Cooking spray
  • 2 tsp. Dijon mustard
  • 1 large egg
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/3 cup finely chopped hazelnuts
  • 1 1/2 tsp. dried rubbed sage
  • 4 (6-oz) skinless, boneless chicken breast halves
  • 1/2 tsp freshly ground black pepper, divided
  • 1/4 tsp kosher salt
  • 4 tsp olive oil, divided
  • 2 Tbsp. chopped shallots
  • 3/4 cup unsalted chicken stock
  • 1/2 cup ruby port or other sweet red wine
  • 1/4 cup dried cranberries
  • 2 tsp. balsamic vinegar
  • 2 tsp. unsalted butter
  • GARLIC and THYME ROASTED SQUASH
  • 1 Tbsp. chopped fresh thyme
  • 1 Tbsp. olive oil
  • 1/2 tsp. Kosher salt
  • 1 (12-oz) package fresh cubed butternut squash
  • 8 peeled garlic
  • WILTED SPINACH
  • 2 Tbsp. unsalted chicken stock
  • 1 (9-oz) package baby spinach
4.7/5 (3 Votes)

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Hazelnut Chicken with Roasted Squash and Wilted Spinach Spinach & Fresh Mozzarella Pizza