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Vegetable recipes - 6281 recipes

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Garlic added to any dish adds a strong, pungent flavor, especially when raw

  • 12-14 heads of garlic
  • Brine of 1 quart water + 2 Tbsp. sea salt
  • Herbs such as basil or oregano if desired
  • 1 tbsp whey
4/5 (5 Votes)

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Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients

  • For pie crust
  • 8 tablespoons (1/2 cup) unsalted butter, cold
  • 3/4 cup whole wheat pastry flour (or substitute all purpose flour)
  • 1/2 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 4 to 5 tablespoons ice water
  • For filling
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large or 2 small sweet potatoes (about 1 pound)
  • 3/4 teaspoon kosher salt, divided
  • 1 large yellow onion, thinly sliced
  • 4 large eggs
  • 2/3 cup milk
  • 1/4 teaspoon ground nutmeg
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon fresh rosemary, chopped
4.2/5 (9 Votes)

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Sweet, tender and crispy roasted broccoli with sautéed mushrooms and shallots for a perfect side or healthy snack

  • 2 pounds trimmed Broccoli in medium pieces
  • 4 tablespoons olive oil
  • 4 small shallots, chopped
  • 1 pound mushroom, thinly sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons balsamic vinegar
  • Season with salt and pepper
4.3/5 (3 Votes)

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Healthy and easy Green Spinach Smoothie recipe

  • 1 cup unsweetened almond milk or any kind
  • 1 large handful of organic baby spinach, washed
  • 1/4 cup frozen mango chunks
  • 1/4 cup frozen pineapple
  • 1/2 of a banana, fresh or frozen
  • 1 tablespoon flax meal, optional
  • 1 tablespoon chia seeds, optional
  • 1 scoop vanilla protein powder, optional
4.3/5 (3 Votes)

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Put the couscous in a large bowl and pour the boiling water over it

  • Serves 4 to 6
  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 cup loosely packed cilantro, finely chopped
  • 1 cup loosely packed Italian parsley, finely chopped
  • 1/2 English cucumber, cut lengthwise and very thinly sliced
  • 1/2 red onion, cut in half and shaved extremely thin
  • 1 lemon, zested and juiced, about 3 tablespoons
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon honey or agave syrup, warmed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 tablespoon toasted pine nuts
  • 3 ounces feta cheese, optional
  • Salt and pepper to taste
4.3/5 (3 Votes)

By

preheat the oven to 400 degrees

  • 3 pounds butternut squash, peeled, seeds discarded-can buy cubed
  • 2 small yellow onions, chopped
  • 6 medium cloves garlic, chopped
  • 3 tablespoons olive oil
  • 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
  • 1 cup vegetable stock
  • freshly ground black pepper to taste
  • cooking spray
  • 5 sheets matzo
  • 2 cups (8-ounces) shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
4.3/5 (3 Votes)

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12.18.2013 Recipe Source: Cooking Classy

  • 1 1/4 lbs boneless skinless chicken breasts (raw)
  • 1 1/4 cups chopped yellow onion (1 medium onion)
  • 1 cup chopped celery (about 3 stalks)
  • 4 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 3/4 cup dry quinoa
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 4 (14.5 oz) cans low-sodium chicken broth (7 cups)
  • Salt and freshly ground black pepper, to taste
  • 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
  • 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • Finely shredded parmesan cheese, for serving
4.3/5 (3 Votes)

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1. Cook pasta al dente (do not drain)

  • 12 oz raw shrimp, peeled and deveined
  • 6 oz high fiber pasta, like Ronzoni Smart Taste Spaghetti
  • 1 cup frozen peas
  • 1/2 large red bell pepper, seeded and chopped
  • 1 bunch asparagus, trimmed and chopped
  • 1 1/2 cups nonfat plain Greek yogurt
  • 3 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tbsp red onion, finely chopped
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/3 cup flat-leaf parsley, finely chopped
4.3/5 (3 Votes)

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At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles

  • brown butter broth
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 1 teaspoon Asian fish sauce
  • 1/4 teaspoon ground annatto seeds (see Note)
  • noodles
  • 12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles
  • 3 tablespoons canola oil, plus more for tossing
  • 3 ounces torn curly kale
  • 2 ripe tomatoes, cut into wedges
  • 1/2 small red onion, thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • Kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon instant dashi powder
  • 6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)
4.3/5 (3 Votes)

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This twist on potato salad is a delicious alternative to the traditional version, with an oil based dressing, it’...

  • 1.5 lbs. mini potatoes (I used a bag of assorted coloured minis to add some colour to the salad)
  • 2/3 cup thinly sliced fennel bulb
  • 1 red bell pepper, diced
  • 600 g sliced pancetta,cut into 1/4-inch pieces (or try using bacon or ham)
  • 1 tbsp cup white wine vinegar
  • 2 tbsp garlic infused olive oil
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley
4/5 (5 Votes)

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In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat

  • 2 large chicken breasts, cut into 1-inch cubes
  • olive oil (2 or so tablespoons)
  • salt and pepper
  • 1 large sweet potato, cut into 1-cm (1/2 inch) cubes (approx 4 cups)
  • 2 bell peppers, cut into small pieces
  • 1/2 red onion, cut into small pieces
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 cup chicken stock
  • 1 tablespoon lime zest
  • 1 can black beans, drained (540mL/18 oz)
  • cilantro leaves (garnish)
  • lime wedges/wheels (garnish)
3.6/5 (5 Votes)

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The Local Palate, August 2015, page 94

  • 1 cup whole-milk Greek yogurt
  • 1 large garlic clove, peeled
  • Zest of one lemon
  • 1/2 teaspoon kosher salt
  • 6 wooden skewers, soaked in water
  • 1 pound fresh okra pods
  • 1 –2 tablespoons peanut oil
  • Kosher salt
  • 1 lemon for juicing
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chile flakes
  • 1 cup roasted, coarsely chopped peanuts
  • 3 –4 tablespoons chopped mint leaves
4.3/5 (3 Votes)

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Grilled Spiced Okra Lacto-Fermented Garlic