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Vegetable recipes - 6281 recipes

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1. Use a meat mallet to smash okra, starting at tip of pod and working toward stem end

  • 1 pound fresh okra
  • 1 1/2 cups buttermilk
  • 2 cups fine yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • Canola oil
3.9/5 (10 Votes)

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This unusual caponata is a sort of a potato salad, but those Sicilian agrodolce (sweet-sour) touches take it to a d...

  • 1/4 cup golden raisins
  • 1/2 cup extra-virgin olive oil, plus a little more if necessary
  • 2 pounds waxy potatoes, such as Red Bliss or Yellow Finn, peeled and cut into 1/2-inch cubes
  • 2 medium yellow onions, halved and thinly sliced
  • 2 stalks celery with leaves, chopped
  • 1/4 cup salt-packed capers, thoroughly rinsed
  • 1/3 cup slivered toasted almonds
  • 1/4 cup toasted pine nuts
  • 1/2 cup chopped, pitted green olives
  • 1/4 cup tomato sauce, plus more to taste (see instructions in recipe for classic caponata from Southeastern Sicily)
  • Pinch of dried Greek oregano, crumbled
  • Sea salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley or basil
4/5 (8 Votes)

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For a delicious Asian-inspired dinner, try these tuna steaks glazed with a salty, sweet, garlicky sauce

  • 3 tablespoons low-sodium soy sauce
  • 5 teaspoons mirin
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch
  • 4 tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
  • 6 baby bok choy (about 1 1/2 pounds), halved lengthwise, washed and large leaves removed
3.9/5 (13 Votes)

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Preheat oven to 500 degrees

  • 4 pounds medium asparagus, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon minced garlic
  • salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cup plus 1 cup chicken/vegetable broth
  • 1/2 cup water
  • 10 oz. mild goat cheese
  • 1 teaspoon freshly grated lemon zest
  • 1 box instant no boil lasagna sheets
  • 1 2/3 cup freshly grated Parmesan
  • 1 cup heavy cream
4.3/5 (6 Votes)

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Preheat oven to 450°. For the sauce, heat 1 Tbsp

  • FOR THE SAUCE, HEAT:
  • 1 1 1 Tbsp. canola oil
  • 1 1 1 cup diced onion
  • 1 1 1 Tbsp. each minced fresh
  • ginger and garlic
  • STIR IN:
  • 2 2 1/2-inch cups 1/2-inch pieces fresh or frozen rhubarb (8 oz.)
  • 1/4 1/4 1/4 cup packed brown sugar
  • 1/4 1/4 1/4 cup ketchup
  • 3 3 3 Tbsp. strawberry jam
  • 2 2 2 Tbsp. each low-sodium soy sauce, balsamic vinegar, and molasses
  • 1 1 1 Tbsp. Dijon mustard
  • 1/2 1/2 1/2 tsp. red pepper flakes
  • to and black pepper to taste
  • FOR THE TENDERLOIN, BROWN:
  • 1 1 1 Ib. pork tenderloin, trimmed,
  • 1/2 with 1/2 tsp. each
  • kosher salt and black pepper
  • 1 1 1 Tbsp. canola oil
4.3/5 (10 Votes)

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Per serving: 317 calories; 5 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 15 ...

  • 1 pound dry pinto beans, soaked (see Tip)
  • 6 cups water
  • 1 medium onion, chopped
  • 1 medium red bell pepper, diced
  • 2 stalks celery, sliced
  • 1 cup frozen corn, thawed
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal, preferably whole-grain
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut into cubes
  • 1 fresh jalapeño, finely chopped
  • Zest of 1 lime
  • 1/2 cup buttermilk
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced radishes
4.1/5 (7 Votes)

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Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt and freshly ground black pepper
  • 2 small white turnips, peeled, cut into matchsticks
  • 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
  • 4 oz. brussels sprouts, leaves separated
  • 1 teaspoon poppy seeds, plus more
4.4/5 (8 Votes)

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In a large skillet, heat oil over medium-high

  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
  • 1 pound turnips, peeled and cut into 1-inch wedges
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup pure maple syrup
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
4.1/5 (7 Votes)

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Trim cauliflower and place in a pan with 2 cups water and bring to boil

  • 1 head cauliflower
  • 3 white potatoes
  • 4 ounces cream cheese
  • 1 tablespoon butter
  • 1/3 cup half & half
  • 1 teaspoon dill paste
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt (plus more for boiling water)
  • 1/2 teaspoon pepper
  • Cooking spray
  • chopped fresh parsley
4.3/5 (6 Votes)

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All your favorite veggies combined together!

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons butter
  • 2 cups cabbage (core removed before slicing)
  • 1 cup 1/4-inch-sliced sweet onion
  • 1 red bell pepper, seeded and sliced in 1/4-inch julienne
  • 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
  • Kosher salt and freshly ground pepper
  • 2 cups cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 4 ounces crumbled goat cheese
  • 2 tablespoons chopped fresh Italian parsley, for garnish, optional
4.3/5 (6 Votes)

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Put couscous in a heatproof bowl and add 1 1/2 c boiling water

  • 1 c couscous
  • 1 minced garlic clove
  • 1 jalapeno, seeded and thinly sliced
  • 1/4 c plus 3 T olive oil
  • 1/4 c rice vinegar
  • 1/4 c chopped mint
  • 1/2 t salt
  • 1/4 t pepper
  • 4 6-oz yellow squash
  • 2 c watercress
  • 1/4 c crumbled feta
  • 10 sliced scallions
4.3/5 (6 Votes)

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Heat a large frying pan with 2 tbs

  • 29 oz. can of crushed tomatoes
  • 1 long hot pepper – chopped with seeds
  • 1 sweet onion – diced
  • 1/2 cup fresh Italian parsley – chopped
  • 5 cloves of garlic – chopped
  • 8 oz. package of cream cheese
  • 1 tsp. Vegeta chicken stock powder plus 1/4 cup water
  • 1 tsp. capers
  • 3-4 tbs. red wine
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. garlic powder
  • 1 tsp. dried oregano
  • Juice of 1 lemon
  • 1/4 lb. sliced salami – slice into strips
  • 3-4 slices provolone – slice into strips
  • Romano cheese for grating
  • 2-3 tbs. olive oil and more for drizzling
  • 2 lbs. of your favorite spaghetti
4.3/5 (6 Votes)

Any burning questions? Our chefs answer!

Creamy Tomato Sauce and Spaghetti Smashed Fried Okra