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•Throw everything in a slow cooker and cook for at least 6 hours

  • 8 tomatoes, boiled, skinned and chopped (see notes)
  • 2 red bell peppers (chopped)
  • 2 yellow bell peppers (chopped)
  • 2 green bell peppers (chopped)
  • 2 small zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1 eggplant (peeled and cubed)
  • 1 yellow onion (chopped)
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 2 T fresh basil chopped
  • 2 T fresh parsley
  • sea salt to taste
4.2/5 (10 Votes)

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Better Homes and Garden, September 2014, page 123

  • Shrimp and Corn Cakes:
  • 2 lemons
  • 1 pound fresh or frozen peeled, deveined medium shrimp
  • 3 ears fresh sweet corn, kernels removed (1 1/2 cups)
  • 3 green onions, thinly sliced
  • 2 tablespoons snipped fresh parsley
  • 1 fresh jalapeno pepper*, minced
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • Red Pepper Yogurt Sauce:
  • 8 ounces Greek yogurt or goat yogurt
  • 4 ounces roasted red sweet peppers, drained
  • 1 tablespoon minced fresh hot red pepper*
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • 1 teaspoon honey (optional)
  • Kosher salt to taste
4.2/5 (10 Votes)

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Nothing is better than homemade pickles

  • 9 cups pickling cucumbers, sliced
  • 3 (1-quart) canning jars and lids, sterilized
  • 3 grape leaves
  • 3 teaspoons dill seed
  • 3 cloves garlic
  • 6 cups white vinegar
  • 3 quarts water
  • 1 1/2 cups salt
4.2/5 (10 Votes)

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This asparagus-spinach pesto pasta is topped with simple blackened shrimp, and is my total kind of comfort food

  • Asparagus-Spinach Pesto Ingredients:
  • 1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
  • 1 lb. raw shrimp, peeled and deveined
  • 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)
  • 1 Tbsp. olive oil
  • 1/4 cup toasted pine nuts
  • asparagus-spinach pesto (see ingredients below)
  • 1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
  • 3 cups baby spinach leaves, loosely packed
  • 4 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1/4 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil
4.2/5 (10 Votes)

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Recipe Credit: Audrey Dhooge Photo Credit: Susan Johnson

  • 1/2 c Brown Sugar
  • 1/4 c Butter
  • 1/8 c water
  • 1/4 tsp Salt
  • 1/4 c Pecans
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 can Yams in Syrup
  • Marshmallows
4.2/5 (10 Votes)

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BONAPPETIT January 2014

  • 2 Tbsp. olive oil
  • 2 Garlic cloves, thinly sliced
  • 1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper flakes
  • 1 14.5-oz. can whole peeled tomatoes, drained
  • 1/4 cup dry white wine
  • 2 bay leaves
  • Pinch of saffron threads
  • Kosher salt, freshly ground pepper
  • 4 5-oz. skinless cod fillets
  • Also try it with: Black Bass or flounder fillets
4.3/5 (11 Votes)

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For the Crepe: Sift the flour with the sugar and salt

  • For the Crepe:
  • 1 cup flour – sifted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 tbs. Butter – melted
  • 1 tbs. sugar
  • Sour cream
  • Honey - for drizzling
  • Powdered sugar - for dusting
  • Butter for cooking the crepes
  • For the Filling:
  • 16 oz. box of frozen creamed spinach
  • 1 medium to large apple – peeled and diced
  • 1/4 cup of pitted dates – chopped
  • 1/4 cup of raisins – chopped
  • 1 cup of instant barley
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. curry powder
  • 1 tbs. of butter
4.2/5 (10 Votes)

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1. Spray very large microwavable bowl with cooking spray

  • 4 4
  • cups Vanilla Chex® cereal
  • 3 3
  • cups popped popcorn
  • 1 1
  • cup fish-shaped pretzel crackers
  • 2 2
  • tablespoons butter or margarine
  • 1 1
  • jar (7 ounces) marshmallow creme
  • 1/2 1/2
  • cup candy-coated milk chocolate pretzels
4.2/5 (10 Votes)

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To Marinate Fish: In a small bowl, combine olive oil, salt and pepper

  • For Fish Marinade:
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pounds cod fillets, skins removed
  • For Vegetables:
  • 3 large fennel bulbs, stalks and outer layers removed
  • fennel fronds, for garnish
  • 4 large red onions, cut into 8 wedges each
  • 1 head garlic, broken into cloves and peeled
  • 2 lemons, sliced into thin rounds and seeds removed
  • 2 teaspoons coriander seeds
  • 1 tablespoon whole fennel seeds
  • 1/2 cup extra-virgin olive oil
  • 3 fairly hard pears, peeled, cored and cut into 4 wedges each
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup fish stock (vegetable stock can be substituted)
  • 1/2 teaspoon fennel pollen (optional)
  • parsley, for garnish
  • chives, for garnish
4.3/5 (13 Votes)

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Nutritional Facts (per cookie): Calories: 95, Total Fat; 6g (Saturated Fat: 1g), Sodium: 104

  • 1 1/2 c. gluten-free rolled oats
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/2 t. ground cinnamon
  • 1/4 c. coconut sugar
  • 2 T. granulated stevia
  • 2 T. extra-virgin olive oil
  • 1/4 c. + 1 T. unsweetened, vanilla almond milk (start w/ 1/4 c. and add almond milk by the tablespoon if the mixture is too dry)
  • 1/4 c. raisins
  • 1/4 c. unsweetened, shredded coconut
  • 1/4 c. chopped, raw, unsalted walnuts
4.2/5 (10 Votes)

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If you have a food processor, now is the time to use it: grate the rutabaga, zucchini, parsnip and onion using the ...

  • 1 medium rutabaga, peeled and grated
  • 1 large zucchini, trimmed and grated (you can leave the skin on)
  • 1 medium parsnip, peeled and grated
  • 1 large onion, chopped
  • 1/2 cup chopped fresh herbs (I used a mix of parsley and fresh dill; cilantro is also nice)
  • 6 cloves garlic, chopped
  • 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
  • 1/2 cup (120 ml) vegetable broth or stock
  • fine sea salt, to taste
4.2/5 (11 Votes)

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Place the potatoes in a microwave-safe bowl

  • Ingredients
  • 2 pounds small red potatoes, cleaned
  • 4 ripe, Haas Avocados, peeled, seeded and mashed
  • 2 cloves garlic, minced
  • 2 green onions, whites only, finely chopped
  • 1 large serrano pepper, seeded and minced
  • 1/2 teaspoon salt, or to taste
  • Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly
4.2/5 (10 Votes)

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