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Sweet melon with salty cured prosciutto and spicy green arugula dressed simply with a bright vinaigrette makes for

  • 1/2 small cantaloupe about 1 pound
  • 2 tablespoons olive oil
  • 1 tablespoon red-wine or sherry vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper, to taste
  • 2 bunches arugula
  • 1/2 small red onion
  • 4 ounces prosciutto, thinly sliced
  • Crusty bread, for serving
4.5/5 (2 Votes)

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Make the dressing for this yummy corn salad up to two days ahead and cut down on prep time for your summer cookout

  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 2 ounces Cotija cheese or Parmesan, crumbled, plus more for serving
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • Kosher salt
  • Freshly ground pepper
4.5/5 (2 Votes)

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We got news yesterday that my daughter was accepted to her first choice University

  • 2 bunches broccoli chopped into florets
  • 1/4 red onion finely chopped
  • 1/2 cup blueberries fresh
  • 1/2 cup cranberries dried
  • 2/3 cup Greek yogurt plain, I loke Liberte 0 % (18g protein)
  • 1 lemon zest
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp agave
  • 1 tsp salt
  • 2/3 cup walnut halves
  • 2 tsp olive oil
  • 1 1/2 tbsp agave
  • 1/2 tsp salt
4.5/5 (2 Votes)

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1. Heat a large skillet over medium-high heat

  • 6 ounces bulk hot Italian sausage
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon unsalted tomato paste
  • 2 garlic cloves, minced
  • 1/3 cup dry red wine
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of crushed red pepper
  • 1 (14.5-ounce) can unsalted diced tomatoes, undrained
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 2 teaspoons chopped fresh oregano
4.2/5 (11 Votes)

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Preheat oven to 200C. Roughly chop half the white cauliflower and sweat in a pan with butter, garlic, fenugreek and...

  • 1 white cauliflower
  • 25 grams butter
  • 2 garlic cloves, finely chopped
  • 1 teaspoons fenugreek seeds
  • 1 teaspoons turmeric
  • 100 milliliters double cream
  • Half a purple or romanesco cauliflower
  • Drizzle of olive oil
  • Pinch of salt
  • 1 teaspoon ground coriander
  • 100 grams flaked almonds
  • 1 tablespoon coriander seeds
  • 1 pomegranate, deseeded
  • 1 bunch parsley, finely chopped
4.5/5 (2 Votes)

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When the fresh green peas are in your garden or supermarket, this is a perfect salad to make for dinner! The spicy ...

  • 4 cups sugar snap peas, trimmed and diagonally sliced
  • 1 tablespoon Madras curry powder
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup canola mayonnaise
  • 3 tablespoons plain 2% Greek yogurt
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup very thinly vertically sliced red onion
  • 1/3 cup torn fresh mint leaves
  • 1 (10-ounce) package frozen petite green peas, thawed
  • 1 cup very thinly sliced radishes
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
4.8/5 (4 Votes)

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Moist. You would never believe it is Gluten Free! All in a 9x13 pan

  • Frosting:
  • 12.5 ounces all-purpose gluten-free flour* (about 2 1/2 cups)
  • [I used 1/2 cup each of sorghum flour, tapioca flour, almond flour, white
  • rice flour and cornstarch]
  • 3/4 tsp. xanthan gum (omit if flour blend has xanthan)
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1/3 cup unsweetened applesauce
  • 2/3 cup canola or vegetable oil or melted coconut oil
  • 1/2 cup melted unsalted butter (or oil)
  • 3 cups finely shredded carrots (from about 1 lb. carrots)
  • 8 ounces cream cheese, softened to room temperature
  • 5 Tbsp. unsalted butter, softened to room temperature
  • 2 1/2 - 3 cups powdered sugar
  • 2 Tbsp. heavy cream or half and half
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
4.4/5 (10 Votes)

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Cornbread Chili Casserole is hearty side dish to give you feast a southern touch

  • 1 (15-ounce) can wolf brand chili (no beans)
  • 1 can whole kernel corn, drained
  • 1 cup chopped onion
  • 1 green pepper, chopped
  • 2 cups cheddar cheese, shredded
  • 2 (6-ounce) boxes cornbread stuffing mix
4.5/5 (2 Votes)

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While the traditional method of cooking corned beef brisket is boiling, braising keeps the flavor, and the fat, in ...

  • 1 - 4 to 5 pd corned beef (or fresh) brisket either from the counter or vacuum packed.
  • 1 - large sweet onion
  • Liquid Smoke (usually found in the bbq sauce/condiment aisle)
  • Yellow Mustard
  • Safflower oil
4.3/5 (3 Votes)

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Finely chop the onion and crush the garlic

  • 1 small onion
  • 2 cloves of garlic
  • 1 medium courgette
  • 10 asparagus tips
  • 100 g smoked tofu
  • 2 tablespoons olive oil
  • 8 oz risotto rice
  • 1 1/2 pints vegetable stock
  • 1 tablespoon parmesan cheese
4.3/5 (4 Votes)

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Half the avocado and take the pit out

  • 1 whole medium avocado
  • 2 about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
  • 4-5 cloves garlic, minced
  • 1 Hard Boiled Egg
  • olive oil
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • fresh parsley or cilantro, chopped
  • chili powder, optional
4.3/5 (12 Votes)

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This zucchini pasta dish is full of mediterranean flavors and enough proteins and other nutrients to sustain you al...

  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes or half a 14-ounce can of diced tomatoes
  • 2 tablespoons Mina Harissa Spicy Red Pepper Sauce
  • 1/2 teaspoon cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1 1/2 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis, spiralized
  • 2 whole eggs
  • feta and chopped parsley, to garnish
4.5/5 (2 Votes)

Any burning questions? Our chefs answer!

Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs Arugula, Melon and Prosciutto Salad