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Vegetable recipes - 6281 recipes

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Substitute cauliflower rice in this wonderfully cheesy eggplant for a lower carb version!

  • 1 medium eggplant
  • 1/2 cup rice, cooked
  • 1 cup tomatoes, chopped
  • 1/4 cup peppers, chopped
  • 1/4 cup onion, chopped
  • 1/2 teaspoon salt
  • 1/2 cup mozzarella cheese, grated
  • 2 tablespoons butter
  • 1 cup soft breadcrumbs
4.5/5 (2 Votes)

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Sweet potato fries tossed in a variety of herbs and seasonings

  • 2 large sweet potatoes; peeled, sliced into 1/2 In. spears
  • 2 tablespoons coconut oil
  • Pinch sea salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • Seasonings are to taste**
4.7/5 (3 Votes)

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Try this delicious Zucchini Pizza recipe

  • Optional spices:
  • 4 cups grated fresh zucchini
  • 2 ounces Parmigiano-Reggiano cheese, finely grated
  • 8 ounces low-moisture mozzarella cheese, grated
  • 2 eggs, beaten
  • 1/2 cup tapioca starch/flour
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon garlic powder
  • Optional pizza toppings:
  • tomato sauce
  • more mozzarella cheese
  • gluten free pepperoni
  • sautéed mushrooms
  • I squeeze the liquid out of grated zucchini by placing it, about 2 cups at a time, in a fine mesh bag (like a nut milk bag) or tea towel, closing the bag or rolling up the towel and twisting it to squeeze out all of the liquid.
4.3/5 (3 Votes)

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Bring clam juice to a boil

  • 1 pound spinach leaves, fresh, washed,well-drained torn into bite-sized pieces.
  • 2 cups clam juice
  • 4 TB butter
  • 1/2 cup chopped onion
  • salt & pepper
  • 1/2 tsp powdered nutmeg
  • 1-c Chablis Wine or Rhine
4.5/5 (2 Votes)

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In saucepan, cook potatoes in boiling water to cover 10-15 minutes or just until tender

  • 2 lbs. sm. (egg-sized) purple potatoes
  • 2 c. torn fresh spinach
  • 3 tbsp. sour cream
  • 2 tbsp. grated Romano, Gruyere or Cheddar cheese
  • 1 tsp. lemon juice
  • 1 tbsp. chopped fresh basil or 1 tsp. dried
  • 1 sm. clove garlic, peeled and minced
  • Salt and pepper
  • Basil leaves and lemon slices
4.5/5 (2 Votes)

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1.Preheat oven to 400 F and line 2 baking sheets with parchment paper or aluminum foil

  • Hollandaise:
  • 1 (17.3 oz.) box frozen puff pastry, 2 sheets, thawed
  • 1 pound asparagus
  • 1 bay leaf
  • 1 egg, lightly beaten
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 1 small bowl water
  • 4 egg yolks
  • 3/4 cup (1 1/2) sticks unsalted butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pinch cayenne pepper
  • salt, to taste
4.5/5 (2 Votes)

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You’ve been eating spinach artichoke dip wrong your whole life

  • 12 frozen dinner roll dough balls
  • 8 ounces cream cheese, softned
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/4 cup sour cream
  • 1 14 ounce can (1 1/2 cups) artichoke hearts, drained and chopped
  • 3/4 cup frozen Spinach, chopped, thawed and drained of excess water
  • 2 cloves garlic, chopped
  • 1 teaspoon basil
  • 1/2 teaspoon crushed red pepper flakes
  • Olive oil
4.4/5 (10 Votes)

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The Local Palate, November 2015

  • 1 disk Simply Delicious Pie Crust
  • 2 Vidalia onions (or another sweetish onion), thinly sliced
  • 1/4 cup butter
  • 2/3 cup spinach
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1 bale spoon olive oil
  • 4 eggs, divided
  • 1/2 cup feta cheese
  • 2/4 cup sour cream
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
4.3/5 (4 Votes)

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This is Grandma Shelly's Grandmother Christian's recipe

  • 4 lbs Ripe Tomatoes
  • 5 cups sugar
  • 1 lemon
4.5/5 (11 Votes)

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Tastes like a Potato Casserole without all the carbs!!!! If you have not tried spaghetti squash

  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon garlic salt
  • Salt and pepper to taste
  • 3/4 cup sour cream
  • 1 cup shredded cheddar cheese
4.4/5 (11 Votes)

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This recipe is from Rao's Cook Book

  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 4 cups cooked cannelloni beans
  • 1 cup reserved bean broth
  • 8 cups Chicken Stock, or canned chicken broth
  • 2 large bunches of escarole, cooked and chopped
  • salt and Pepper to taste
  • Freshly grated Parmigiano Reggiano cheese for topping
4.3/5 (21 Votes)

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Pork tenderloins cook up quickly for this full dinner with an asparagus and arugula salad topped with a poach egg

  • 2 (1 1/2-pound) organic pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper & garlic powder
  • 4 eggs
  • 1/4 cup distilled vinegar
  • 1 large organic lemon, juiced
  • 1 teaspoon organic lemon zest
  • 1 teaspoon organic fresh tarragon, chopped
  • 1/3 cup extra virgin olive oil
  • 18 organic asparagus stems
  • 3 tablespoons water
  • 2 large organic carrots, peeled and shaved
  • 1 container pre washed organic arugula
  • 6 large, free range organic eggs, poached
  • 1 pint organic raspberries, washed
  • 1 pint organic blackberries, washed
4.5/5 (2 Votes)

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Pork Tenderloin, Arugula, Asparagus & Poached Egg Salad Spanish Eggplant