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Vegetable recipes - 6281 recipes

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These low calorie carrot and raisin muffins are big on flavor

  • 3/4 cup spelt flour or unprocessed bran
  • 1/2 cup sugar
  • 1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup raisins
  • 2 carrots, grated
  • 2 cups self-raising flour
  • 1/2 teaspoon cinnamon
4.1/5 (9 Votes)

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Make these Kabocha Squash Bites as a healthy alternative to tator tots

  • 1 Kabocha Squash
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Coarse Kosher Salt, or Sea Salt
  • 1 Tablespoon Cajun Spice
4.5/5 (8 Votes)

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Food Network recipe

  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • Vine cherry tomatoes for garnish, optional
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional
  • 1/2 cup heavy cream, optional
4.5/5 (8 Votes)

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Green beans seem to find their way on many holiday tables~~not sure why, but probably one of the most popular recip...

  • 7 cups frozen whole green beans (I used organic.)
  • (Note: You could use frozen Italian green beans or fresh~~I do NOT recommend canned green beans.)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground pepper
  • 2 tablespoons dried minced onions
  • 2 teaspoons Old Bay seasoning
3.7/5 (19 Votes)

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Bunless burgers that are full of flavor

  • 4 large tomatoes
  • 1 pound grass fed organic ground beef
  • 1/4 teaspoon ground black pepper
  • 1/2 plus 1/4 teaspoons fine grain sea salt
  • 1 teaspoon chili powder
  • 1 ripe avocado, divided
  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • Handful alfalfa sprouts
4.5/5 (8 Votes)

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Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat

  • 6 russet potatoes, scrubbed
  • Kosher salt and freshly ground black pepper
  • 1/4 c canola oil
  • 1/3 c olive oil
  • 3 garlic cloves, finely chopped
  • 1/4 t red chili flakes
  • 1/4 c chopped fresh flat-leaf parsley
  • 1/4 c freshly grated Parmigiano-Reggiano
4/5 (12 Votes)

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Brown onions and peppers in 1 Tbsp olive oil until soft

  • 1 tofurky polish sausage (5)
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 medium size onion, chopped
  • 1 tsp garlic
  • 1 Tbsp fresh herbs, combination of oregano, thyme, rosemary, tarragon, etc.
  • salt and pepper to taste
  • 3-4 russet potatoes, chopped into bite size pieces
  • 2 - 3 Tbsp olive oil
4.5/5 (8 Votes)

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Preheat oven to 375. Place cubed potatoes in a large saucepan

  • 5 lbs. peeled and cubed sweet potatoes
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup or raw honey
  • 1 tsp. vanilla extract
  • 3/4 tsp. salt
  • 1 egg, lightly beaten
  • coconut oil, for greasing
  • 1/2 cup almond flour
  • 1/3 cup palm sugar
  • 1/4 cup chilled coconut oil or Kerrygold butter, cut into pieces
  • 1/2 cup raw chopped pecans
4.5/5 (8 Votes)

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Put all ingredients in a large non-stick skillet on a medium-high heat until fully cooked while stirring

  • 12 Oz of Shrimp
  • 12 Oz of Kroger frozen peppers and onion blend
  • 1 Tbsp of olive oil
  • 1 Tbsp of garlic powder
  • 1 Tbsp of vinegar and lemon juice
4.2/5 (12 Votes)

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Heat the oil in the pot and add the onion Once it's gold, add the ground beef with the spices

  • Green Peas Stew:
  • 1 lb of peas and carrots (can or frozen)
  • 1/2 potato cut in cubes
  • 1 lb ground beef
  • 3 tablespoons of chopped onions
  • 1 small can of tomato sauce
  • All spices peppers
  • Salt
  • Vegetable oil
  • Rice:
  • 1 cup of long grain rice
  • 1 1/2 cup of water
  • 1/4 cup of vermicelli
  • 1 tablespoon of vegetable oil
4.5/5 (8 Votes)

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Servings Per Recipe 36, 2 T, each cal

  • 4 cups Pumpkin Puree or two 15-oz. cans pumpkin
  • 1 1/4 cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
4.5/5 (8 Votes)

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Patty Pan Squash, fried. The only thing I didn't like is by the time you peel away the skin, there isn't much of th...

  • 6 medium patty pan squash, peeled and rinsed
  • 2 cups butter milk corn meal ( I always use more than needed to keep from re adding.)
  • 1 cup of crushed bread crumbs, Italian style. ( I use the can)
  • 2 cups of flour
  • 2 cups milk
  • 2 tbs Mrs Dash table blend
  • 2 cups corn oil ( 1 cup per pan)
  • DO NOT CROWD PAN! PLACE NO MORE THAN 4-5 SLICES IN A PAN.
4.5/5 (10 Votes)

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Fried Patty Pan Squash “Light” Carrot & Raisin Breakfast Muffins