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This dish features the down-home flavors of cornbread, smoked ham, and peaches

  • 3 cups peeled peaches, diced
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup fresh orange juice
  • 3 tablespoons shallots, minced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 1/4 cups cornmeal
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 2 tablespoons canola oil
  • 1 large egg
  • non-stick cooking spray
  • 9 (1.5-ounce) slices 33%-less-sodium smoked ham
  • cilantro sprigs, to garnish
4.3/5 (9 Votes)

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—Adapted from Alder, New York City

  • For Powder:
  • 1/4 cup tomato powder
  • 1 tablespoon celery salt
  • 1 1/2 tablespoons Worcestershire powder
  • 2 tablespoons freshly ground black pepper
  • a pinch of cayenne
  • For the Popcorn:
  • 1-2 tablespoons olive oil
  • 4 cups hot popped corn (from 1/4 cup unpopped or 1/2 bag microwave)
4.1/5 (8 Votes)

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Wash and rip the lettuce and place in a colander to drain

  • 2 heads of Boston lettuce – cleaned and torn
  • 4-5 cloves of garlic – chopped
  • 3 vine ripe tomatoes – diced
  • 15 oz. can of black beans – drained
  • 1 onion – sliced
  • 9 oz. can of black olive – drained and chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 2 tbs. butter
  • Grated Romano cheese
  • 3-4 tsp. olive oil
  • 1 lb. of fettuccine – prepare as directed
4.5/5 (6 Votes)

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1. Preheat oven to 450 degrees

  • 1 cup yellow cornmeal
  • 1/2 cup panko bread crumbs
  • 1 tbsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp crushed red pepper
  • 1/2 cup fat free buttermilk
  • 1 egg, lightly beaten
  • 1 lb fresh okra pods, trimmed and cut into 3/4 inch slices
4.1/5 (21 Votes)

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Directions Preheat the oven to 450 degrees F

  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon lightly crumbled saffron threads
  • 1/4 teaspoon coriander seeds, crushed
  • 2 cloves garlic, smashed
  • 1 shallot, chopped
  • Kosher salt
  • 1 head cauliflower, cut into florets
  • Juice of 1/2 lemon
  • Chopped fresh parsley, for topping
4.1/5 (15 Votes)

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Place the garlic in a small frying pan with the olive oil and red pepper flakes and heat until slightly golden

  • 6.5 oz. jar of marinated artichokes
  • 1 1/2 cups of red kidney beans - drained
  • 4 cloves of garlic
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 3 tablespoons of olive oil
4.6/5 (7 Votes)

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Preparation time includes roasting tomatoes

  • 1 pound tomatoes
  • 2 tablespoons good olive oil
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 2 bay leaves
  • salt and pepper to season
  • 2 cups water
  • salt and pepper
  • 1 tablespoon tomato paste
  • Add ons: cream, basil.
4.4/5 (16 Votes)

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Combine all of the ingredients for the marinade in a bowl

  • For the Marinade:
  • 3 lbs. boneless chicken breast – sliced
  • 2 cups frozen peas
  • 1 cup of uncooked rice
  • Juice of 1 lemon
  • 3 cloves of garlic – crushed and chopped
  • 1 inch piece of fresh ginger – sliced thin
  • 3 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of vegetable oil
4.5/5 (6 Votes)

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Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour

  • olive or canola oil, for cooking
  • 1 bone-in leg of lamb
  • 4-5 medium Yukon Gold potatoes, chopped into chunks
  • 1 head garlic, peeled
  • salt
  • a few sprigs of rosemary
  • about a wineglass full of red wine
4.5/5 (6 Votes)

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PREHEAT grill to medium-high heat

  • 1 medium onion, chopped
  • 2 medium yellow squash, cut into 1/4-inch-thick slices
  • 4 large plum tomatoes, quartered
  • 1/4 cup chopped fresh basil
  • 1/3 cup shredded Parmesan Cheese
4.5/5 (6 Votes)

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Preheat the oven to 450 degrees F

  • 1 pound Yukon gold potatoes, thinly sliced
  • 1 9-ounce box frozen artichoke hearts, thawed
  • 1/2 cup pitted kalamata olives
  • 1 tablespoon fresh rosemary leaves
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 6-ounce cod fillets
  • Juice of 1/2 lemon, plus wedges for serving
  • 1 tablespoon chopped fresh parsley
4.3/5 (8 Votes)

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1. Pierce potatoes with a fork

  • 8 large baking potatoes
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon celery salt
  • 1/3 to 1/2 cup milk
  • Grated Parmesan cheese
  • Paprika, optional
4.4/5 (16 Votes)

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