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Spruce things up a bit with this delicious vege dish!

  • 1 head broccoli
  • 1 head cauliflower
  • 2 Tbsp capers
  • 3 Tbsp extra virgin olive oil
  • 1/2 Lemon, juiced (2 tbsp)
  • 1 tsp garlic, crushed (1 clove)
  • 1 spring onion, sliced very thin
  • Pinch of Sea Salt
  • Dash of Pepper
4.2/5 (11 Votes)

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For the Sauce: Heat a large frying pan with the olive oil; add the chopped onion, carrot and garlic

  • For the Sauce:
  • 29 oz. can crushed tomatoes
  • 3 cloves of garlic – chopped
  • 1/4 cup fresh basil – chopped
  • 1/2 red onion – chopped
  • 1 carrot – chopped
  • 3 tablespoons wine
  • 1/4 cup chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 2 – 3 tablespoons olive oil
  • Grated Romano or Parmesan cheese
  • For the Shells:
  • 12 oz. box of jumbo shells
  • Filling:
  • 16 oz. of cottage cheese
  • 2 cloves of garlic
  • 1/2 cup Italian parsley
  • 1/2 cup sour cream
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • Zest of 1/2 orange
  • 2 tablespoons sugar
  • 1/4 cup of grated Romano or Parmesan cheese
  • 1 cup of shredded - Mozzarella or Monterey Jack cheese for topping the shells
4.4/5 (10 Votes)

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GRIDDLER VEGGIES

  • Pam, there really isn't a recipe....it's just a method.
  • 1 . Take a potato. Peel it if you want. ANY potato will work...russets, Idahos, reds, Yukon golds.....bigger ones work better.
  • 2 . Slice it into thickish slabs lengthwise, maybe a little less than 1/4 inch thick.
  • 3 .
5/5 (2 Votes)

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Create a festive holiday wreath for your guests by utilizing freezer finds to keep it simple & quick! {Photos and r...

  • 1/2 package of frozen chopped spinach (sold in 10 oz. packages - so 5 ounces worth)
  • 8 oz. container of non-dairy Chive & Garlic flavored cream cheese spread
  • 1 package of gluten-free garlic baguettes (like Cole's brand - each package container 3 baguettes)
  • Optional: 1 red pepper
4.5/5 (2 Votes)

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The Local Palate, December/January 2014, page 88

  • 4 rabbit quarters (leg-shoulder)
  • Salt and pepper
  • 1/2 cup small-diced carrots
  • 1/2 cup small-diced celery
  • 1 cup leeks, white part only, cut in half moons, washed
  • 2 cups white wine
  • 1/4 cup currants
  • 2 cups chicken stock
  • 1/2 cup duck fat (melted butter may be substituted), reserving
  • a couple of tablespoons for covering the finished rillette
  • 8 sprigs thyme
4.5/5 (4 Votes)

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Rated 4 stars out of 5 PER SERVING (entire recipe): 280 calories, 6g fat, 905mg sodium, 31

  • 2 frozen meatless hamburger-style patties with about 100 calories each
  • 1 eggplant, about the width of the patties
  • 1/2 cup canned crushed tomatoes
  • 1/4 teaspoon Italian seasoning
  • Chopped fresh basil, for garnish
4.5/5 (2 Votes)

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No Fondue Pot? Use your slow cooker to serve this cheesy Fondue

  • 1 3/4 Cup Milk
  • 2 Cans Cream of Mushroom Soup
  • 3 Cups Shredded Cheddar Cheese
  • 10 Ounces Velveeta Cheese
  • 2 (6 oz.) Cans Crab Meat, drained
  • 2 (13.75 oz.) Cans Quartered Artichoke Hearts, chopped
  • 3 Green Onion Stems, diced
  • Juice from 1 Lemon
  • 2 Tablespoons Hot Chili Oi
4.5/5 (2 Votes)

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"Escarole always needs a good soak in cold water to rid it of the dirt trapped between its leaves

  • 1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
  • 1/4 C. good extra-virgin olive oil
  • 1 –2 cloves garlic, thinly sliced
  • 1 –2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
  • Salt and pepper
4.5/5 (2 Votes)

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1.Place cucumber, avocado, 3½ tsp

  • 1 medium cucumber, peeled, coarsely chopped
  • 1 medium ripe avocado, cut into chunks
  • 4 tsp. fresh lime juice
  • 1/4 tsp. Himalayan salt
  • 1/4 small jalapeño, seeded, diced (optional)
  • 3/4 cup water
  • Bragg Liquid Aminos (to taste; optional)
4.4/5 (10 Votes)

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You can't taste the zucchini, it's added to create the perfect moist and tender texture

  • OAT TOPPING:
  • 1 large zucchini (courgette)
  • 4 apples
  • 2 cups almonds, ground
  • 1 cup buckwheat or brown rice flour
  • 1/4 cup almond milk
  • 1 tablespoon coconut oil
  • 1/2 cup raw agave syrup
  • Handful dates
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 cup oats
  • 1 cup pecans
  • 1/2 cup almonds
  • 2/3 cup dates
  • 1 tablespoon coconut oil
  • 2 tablespoons raw agave syrup
4.4/5 (10 Votes)

By

Fast, Easy and Delicious~

  • 1 pound ground pork
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup diced carrots
  • 1/2 cup chopped green pepper
  • 1 t salt
  • 1/4 t pepper
  • 6 cups chicken broth
  • 6 cups frozen hash browns*
  • 1 (12 oz) can evaporated milk
  • 2 t dried parsley
  • snipped chives, optional
4.4/5 (10 Votes)

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Stir vigorously until completely combined

  • 2 cups melted butter
  • 4 heaping tablespoons fresh minced garlic
  • 4 tablespoons brown sugar
  • 2 teaspoons black pepper
  • 4 packets powdered ranch dressing
  • 2 cups red hot sauce, such as Frank's
  • 1/2 cup mango habanero sauce
  • 4 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons seasoning salt
5/5 (2 Votes)

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Garlic Ranch Wing Sauce Broccoli and Cauliflower w/ Capers and Lemon Dressing