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Recipe Source: Ladies Home Journal - August 2012

  • 1/3 cup mayonnaise
  • 1 tsp hot sauce (or to taste)
  • 1/3 cup milk
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 cup cornmeal
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 1/2 cups fresh corn
  • 2 Tbsp chopped jarred pimentos
  • 2 Tbsp chopped flat-leaf parsley
  • 1/2 cup shredded sharp cheddar cheese
  • Canola oil for frying
4.5/5 (11 Votes)

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with Spicy Tilapia and corn with cilantro/lime butter! Delish!

  • Avocado and Tomato Salad
  • 4 cups avocados, diced medium
  • 2 cups grape tomatoes or 2 cups cherry tomatoes
  • 2 cups cucumbers, peeled and diced medium
  • 1 cup red onion, diced small
  • 4 tablespoons fresh cilantro, chopped
  • 2 teaspoons fresh garlic, minced
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • salt
  • fresh black pepper
  • Lettuce (if you want)
4.5/5 (11 Votes)

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Colorful and flavorful. A different spin on cole slaw

  • 1/4 cup oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. Orange Juice
  • 1 tsp salt
  • 3/4 tsp sugar
  • 1/4 tsp pepper
  • 5 1/3 cups broccoli slaw
  • 3 cups shredded carrots
  • 3/4 cups cranberries (prefer orange flavored)
  • 1/3 cup red onion sliced thin
  • 3 Tbsp chopped pecans
4.5/5 (11 Votes)

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A light and flavorful salad with fresh herbs, baby peas and lemon juice for an excellent side to spicy dishes or as...

  • 1 cup silken tofu
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon of soy sauce
  • 1 teaspoon of vinegar
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed (or fresh peas, or fava beans)
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, and sliced crosswise 1/2 inch thick
4.5/5 (11 Votes)

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This recipe is slightly adapted from Fine Cooking Magazine

  • 3 Tbs. olive oil
  • 2 (28-oz.) cans whole tomatoes
  • 1 large yellow onion, halved and thinly sliced
  • 1-1/4 tsp. kosher salt
  • 2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. rigatoni
  • 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
  • olive oil
  • 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
  • 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)
4.5/5 (11 Votes)

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This soup is delicious in winter and summer and is a great way to eat your greens! If you can't find broccolini at ...

  • 1 1/2 pounds of organic broccolini
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup chopped leek
  • 1 1/2 tablespoons minced garlic
  • Salt and freshly ground pepper
  • 1 teaspoon of fresh basil chopped
  • 1 teaspoon of fresh marjoram chopped
  • 1 teaspoon of fresh Italian parsley chopped
  • 5 cups organic vegtable stock (you can also use chicken stock)
  • 2 cups of packed organic spinach washed, and trimmed
  • 2 teaspoons of fresh grated lemon zest
  • 2 tablespoons of Meyer Lemon juice
  • 1 cup organic soy or almond milk, or 1/4-1/2 cup of cream if preferred
4.3/5 (15 Votes)

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Delicious and easy to make sweet & spicy shrimp with zucchini is perfect quick and healthy supper

  • 2 Tablespoons, Vegetable Oil
  • 3 Garlic cloves, crushed*
  • 2 medium to large Zucchini, halved then sliced into half-inch chunks
  • 1 Tablespoon, dark Soy sauce or to taste*
  • Freshly ground black pepper, to taste
  • 1 lb raw jumbo Shrimps, peeled and deveined
  • Salt, to taste
  • Sweet Chili Sauce, 3-5 Tablespoons diluted with about 3-7 tablespoons of water, or to taste*
  • A few drops of Sesame oil.
  • You may add some chopped onions for some extra aroma and flavor, too.
  • Get a gluten-free soy-sauce and sweet chili sauce if on a gluten-free diet.
  • Adjust the heat/spice level to your liking. Just taste it before adding it and then determine how spicy you want it to be.
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, crushed
  • 2 medium to large zucchini, halved then sliced into half-inch chunks
  • 1 tablespoon, dark soy sauce, or to taste
  • 1 pound raw jumbo shrimps, peeled and deveined
  • 3 to 5 tablespoons sweet chili sauce, diluted with about 3-7 tablespoons of water, or to taste*
  • A few drops of sesame oil.
4/5 (58 Votes)

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If you don't have them already prepared, bake the potatoes and fry the bacon before starting this recipe

  • 8 tablespoons (1/2 cup) unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 4 cups 2% milk
  • 4 large potatoes, baked and cubed small (peeled, if desired)
  • 1 pounds bacon, cooked and crumbled (about 1.5 cups)
  • 3 cups shredded cheddar cheese
  • 1 1/2 cups frozen broccoli, cooked (microwave for 2 min is easiest)
  • 1 cup light sour cream
  • 1 bunch green onions, thinly sliced
  • kosher salt
  • ground black pepper
  • 1 clove garlic, minced (optional)
  • 1/4 cup grated Parmesan cheese (optional)
4.3/5 (23 Votes)

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Cook elbow pasta as directed on box, drain and set aside

  • 2 Cups elbow pasta
  • 1/2 pound hot Italian sausage
  • 1 Red pepper
  • 1 Poblano pepper
  • 1/2 red onion
  • 3 Tablespoons white balsamic vinegar
  • 3 Tablespoons Fiore Tuscan Herb Olive Oil
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 6 Basil leaves, chopped
  • 1 Teaspoon fresh oregano, chopped
  • 1/2 Cup shredded Parmesan
4.3/5 (23 Votes)

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1.Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes

  • makes 6 cups
  • 1/2 pound bacon, chopped
  • 1/2 large onion, chopped
  • 5 leaves collard greens - rinsed, trimmed and chopped or canned drained
  • salt and ground black pepper to taste
  • 1 teaspoon greens seasoning, divided
  • 1 head cabbage, chopped
  • 1 pinch white sugar
4.3/5 (23 Votes)

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Preheat oven to 325º F. Arrange half of potatoes over bottom of 9-by-13-inch or similar baking dish

  • 2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
  • 2 tablespoons softened Cabot Salted Butter
  • 1 pound ground turkey
  • 2 large garlic cloves, peeled and thinly sliced
  • Salt, preferably sea or kosher, to taste
  • Freshly ground black pepper
  • 3 cups reduced fat (2%) milk, whole milk or cream*
  • 1 tablespoon Dijon mustard
  • 1 cup grated Cabot Smoky Bacon Cheddar
3.9/5 (90 Votes)

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Weeknight recipe check list, 1

  • 1 package Simply Potatoes with onions, diced
  • 2 tablespoons oil
  • 1 pound smoked sausage, or favorite sausage enough for 4 servings
  • 1 package (16 ounces) or canned sauerkraut, rinsed and well drained
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 to 1 cup chicken broth
3.9/5 (54 Votes)

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