Menu Enter a recipe name, ingredient, keyword...

Vegetable recipes - 6281 recipes

Google Ads

More Vegetable recipes

By

Heat oil in a large skillet

  • 1 tbs oil
  • 1 lg onion sliced
  • 1 1/2 cup water
  • 2 tsp Spike
  • 1/4 tsp tarragon
  • 1/8 tsp sage
  • 1/4 tsp chervil
  • 1 dsh nutmeg
4.6/5 (13 Votes)

By

German comfort food at its finest! Bratwursts simmered in white wine with potatoes, sauerkraut, flavored with caraw...

  • 1 1/2 pounds red new potatoes (about 18), halved if large
  • 2 cups sauerkraut, drained
  • 1 small onion, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon caraway seeds
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds bratwurst links
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Dark bread, such as pumpernickel, toasted
  • Butter
  • Whole-grain mustard
3.8/5 (27 Votes)

By

This soup is thick, and hearty, and very comforting

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 leeks, thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 teaspoons thyme
  • 6 potatoes, scrubbed and thinly sliced
  • 4 cups chicken stock
  • 1/2 cup white wine (Optional)
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese
  • Salt and pepper to taste
4.2/5 (10 Votes)

By

Djuvec is a very popular casserole in Serbia that features a variety of vegetable and your choice of meat

  • 1/2 cup oil
  • 2 pounds meat, cut into medium pieces (1 kg), can use chicken or beef
  • 1 1/2 pounds onion (3/4 kg)
  • 3 1/4 pounds tomatoes (1 1/2 kg)
  • 1 medium sized eggplant
  • 1 green pepper
  • 2 zucchini
  • 2 celery stalks, sliced
  • 2 cups water
  • 1/4 cup vegetable oil
  • 1 cup rice (60 g)
  • Parsley
  • Salt and pepper, to taste
4/5 (35 Votes)

By

This looks and tastes the the Garlic Shrimp that you would order from a Portuguese/Spanish restaurant

  • 2 pounds shrimp, without heads
  • 1 1/2 heads garlic, chopped very fine or mashed
  • Salt
  • Lime juice
  • Parsley, chopped to taste
  • Spanish olive oil, preferably virgin
3.9/5 (87 Votes)

By

bread, sweet bread

  • nonstick cooking spray
  • 1/4 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1/4 cup crushed pineapple with juices (from can)
  • 1 1/4 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • 1 cup freshly grated carrots
  • 1/3 cup chopped pecans or walnuts
  • 1/3 cup golden raisins
3.8/5 (76 Votes)

By

These stuffed peppers are loaded with flavor and make a great dinner with a salad on the side

  • 1 lb lean chopped turkey meat
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • salt to taste
  • 3 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • Olive oil spray
  • 1/4 cup reduced fat shredded cheese
3.8/5 (57 Votes)

By

Colorful and elegant, this creamy bisque provided by executive chef Michael Pivoney of the Mid-America Club in Chic...

  • 1 butternut squash, about 2 pounds
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1 cup white onions, diced
  • 1 cup parsnips, diced
  • 1 tablespoon fresh ginger, grated
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 quart clam juice or fish stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon tarragon, chopped
  • 1 cup heavy cream
  • 1 cup lump crabmeat
  • lemon slices
3.7/5 (48 Votes)

By

Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat

  • 16 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups diced eggplant
  • 1 cup diced red bell pepper
  • 3/4 cup diced zucchini
  • 3/4 cup chopped plum tomato
  • 1/2 cup canned unsalted chickpeas, rinsed and drained
  • 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
  • 1/2 cup plus 2 Tbsp. torn fresh basil, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 4 ounces preshredded Italian 5-cheese blend (about 1 cup)
3.9/5 (18 Votes)

By

Makes 2-4 servings, depending on the size of the head of cauliflower and what else you're serving it with; recipe c...

  • 1 head cauliflower, core cut away and cut into bite-sized flowerets
  • 1-2 T olive oil (enough to coat all the cauliflower)
  • salt and fresh-ground black pepper to taste
  • 2-3 T freshly grated Parmesan cheese (depending on the size of your head of cauliflower; I used coarsely grated cheese)
4.2/5 (11 Votes)

By

Serves: 12 Serving size: 1/12th Calories: 114 Fat: 1

  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk, 1%
  • 1/2 cup applesauce, unsweetened
  • 1 teaspoon vanilla liquid stevia
  • 2 bananas, mashed
  • 2 cups whole wheat pastry flour OR gluten free flour ( I used Bob's Red Mill)
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon xanthan gum optional with whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
4.1/5 (15 Votes)

By

The result is a simple healthy and delicious salad that makes the perfect side dish

  • PEANUT SAUCE:
  • 1 large head broccoli, cut into small florets
  • 1 cup shelled cooked edamame
  • 1/2 cup green onions, thinly-sliced
  • 1/2 cup peanuts
  • 1 batch peanut sauce (recipe below)
  • Sesame or hemp seeds, for garnish
  • 1/4 cup organic peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce (if you are gluten-free, use GF soy sauce or tamari)
  • 1 tablespoon honey or agave nectar
  • 1/8 teaspoon sesame oil
  • 1 to 2 tablespoons hot water, as needed to thin the sauce
4.2/5 (13 Votes)

Any burning questions? Our chefs answer!

Asian Broccoli Salad with Peanut Sauce Burnt Onion Gravy