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Cook pasta according to package directions

  • 8 oz angel hair (capellini) or spaghetti pasta
  • 8 oz (about 2 cups) quartered artichoke hearts, frozen, canned or steamed till tender
  • 2 tbsp extra virgin olive oil
  • 6 tbsp butter
  • 1/4 cup shallots, minced
  • 3 tbsp capers, rinsed
  • 2 tsp lemon zest
  • 1/2 tsp crushed red pepper, optional (adds spice)
  • Heaping 1/4 tsp salt, or more to taste
  • 5 tbsp lemon juice, or more to taste
  • 3 tbsp chopped parsley, divided
3.9/5 (22 Votes)

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Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish

  • Nonstick cooking spray
  • 1 1/2 pound butternut squash, peeled, seeded, and cut into 3/4-inch pieces*
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme, sage, or basil, crushed (1/4 tsp Penzey's Pasta Sprinkle)
4.5/5 (6 Votes)

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These cookies are sweetened with honey, and their natural ingredients like coconut oil, nuts, seeds, and cranberrie

  • 1/2 cup pumpkin purée
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2 cups nuts of your choice, chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup mini chocolate chips
3.9/5 (10 Votes)

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1. Heat up a skillet on medium heat

  • 1 1/2 lbs clams, rinsed, scrubbed and cleaned
  • 2 tablespoons unsalted butter
  • 2 cloves garlic
  • 1/4 cup white wine
  • 3 dashes cayenne pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped Italian flat parsley
  • Lemon wedges for serving
4.1/5 (8 Votes)

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This a wonderful coffee cake that is really moist and flavorful with the cinnamon

  • 2 eggs beaten
  • 1 1/4 cup white sugar
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 2 cups flour
  • 2 to 2 1/2 1/2 cups rhubarb
  • 1/4 to 1/2 cup brown sugar
  • 1 to 1 1/2 teaspoons cinnamon
4.3/5 (9 Votes)

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This recipe is mildly spicy, so if you can handle the heat, add another 1/4 teaspoon of red pepper flakes or just a...

  • 1 1/2 tablespoon extra virgin olive oil
  • 2 (4-ounce) lobster tails, removed from shell and cut into chunks
  • 1 tablespoon shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 (14.5-ounce) can San Marzano crushed tomatoes
  • Salt and pepper, to taste
  • 2 medium zucchinis, spiralized into "noodles"
  • 1 tablespoon parsley, freshly chopped
4.5/5 (6 Votes)

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1.In a bowl, combine the lime, olive oil, cilantro, chilies, garlic, oregano, cumin, and salt and pepper to taste

  • 2 skirt steaks;
  • Juice of 1 lime;
  • 1/4 cup olive oil;
  • 1/4 cup fresh cilantro, minced;
  • 1 serrano or jalapeño chilies, minced;
  • 2 garlic cloves, minced;
  • 1/2 tsp. oregano;
  • 1/4 tsp. ground cumin;
  • Sea salt and freshly ground black pepper;
  • portobello and bell peppers*
  • 2 to 3 large portobello mushrooms, sliced, stems removed;
  • 2 bell peppers, sliced;
  • 1 onion, sliced;
  • 1 tbsp. taco seasoning;
  • 1 tbsp. fresh lime juice;
  • 1 tbsp. olive oil;
4.5/5 (6 Votes)

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Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast

  • SAUCE:
  • 1 cup sour cream
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • CAKES:
  • Cooking spray
  • 1 cup diced leek
  • 6 cups shredded peeled baking potato (about 2 pounds)
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
4.6/5 (7 Votes)

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Funeral potatoes? I know, it sounds a bit macabre

  • 8 tablespoons (1-stick) salted butter
  • 1 (28- to 32-ounce) bag frozen shredded hash brown potatoes (or Southern Hashbrowns, as in cubed)
  • 1 medium onion, finely diced
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 2 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups grated Monterey Jack cheese
  • 1 cup sour cream
  • 1/2 cup grated sharp Cheddar
  • 2 cups kettle-cooked potato chips (or corn flakes)
  • 1/4 cup grated Parmesan
4/5 (8 Votes)

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A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously...

  • 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
  • 1 beet (rinsed clean, dried and quartered - remove any rough skin)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils, rinsed clean
  • 1 cup vegetable stock (or sub water)
  • 4 big handfuls kale, baby spinach, or spring greens
  • TAHINI DRESSING
  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper
4.5/5 (6 Votes)

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Prep time: 30 mins Cook time: 4 hours Total time: 4 hours 30 mins

  • 4 yellow onions, skins removed and thinly sliced into rings
  • 6 tablespoons butter
  • 1 teaspoon minced garlic
  • 8 cups beef broth
  • 1 bay leaf
  • salt and pepper
  • 6 slices crusty french bread
  • 8-12 slices of gruyere or swiss cheese
4.5/5 (6 Votes)

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Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped

  • 1 pound cauliflower florets
  • 1 1/2 cups prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale
  • 2/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 ounces shredded fontina cheese
  • 1 large egg
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons minced fresh chives
  • 1 garlic clove, minced
4.3/5 (10 Votes)

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Cauliflower Risotto Cakes Lemon Butter Pasta with Artichokes & Capers