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Vegetable recipes - 6281 recipes

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The peppery flavor of arugula adds a twist to a traditional breakfast sandwich!

  • 1/2 tablespoon oil
  • 1 cup lightly packed arugula
  • 2 large eggs
  • 2 English muffins
  • 2 slices cheddar cheese
  • 1 tablespoon mayonnaise
  • 2 teaspoons mustard
4.3/5 (6 Votes)

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Preheat oven to 425F. Cut off the tops and bottoms of the onions and remove the exterior skin

  • 2 yellow onions
  • 1 lb. ground beef
  • 1/4 cup onions, diced
  • 1/4 cup parsley, chopped
  • 1/4 cup mushrooms, chopped
  • 1 Tbsp. brown sugar
  • 1 Tbsp. spicy ketchup
  • 1 tsp. soy sauce
  • 1 tsp. worcestershire sauce
  • 1/4 cup Panko bread crumbs
  • 1 pack of bacon
  • 1 bottle of BBQ sauce
4.2/5 (5 Votes)

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Ninja Potato Soup

  • 1 bag hash browns (the southern kind is best since they are squares and not shredded.
  • 28 oz. chicken broth
  • 1/2 c. chopped onion
  • 1/3 teas. black pepper.
  • (optional 1 can of cream of chicken soup, will make it creamier)
4.2/5 (5 Votes)

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Just a few ingredients make this delicious potato leek soup

  • 3 tablespoons unsalted butter
  • 3 leeks, white and light green parts only, roughly chopped
  • 3 cloves garlic, peeled and smashed
  • 6 Russet potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 6 cups low sodium chicken or vegetable broth (best quality such as Swanson)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup half and half
  • Chives, finely chopped (Optional)
4.2/5 (5 Votes)

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1. Sprinkle sugar evenly over bottom of large deep skillet

  • 3 tablespoons sugar
  • 2 oz. chopped pancetta*
  • 2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces (5 cups)
  • 2 tablespoons white wine vinegar
  • 1/2 cup lower-sodium vegetable broth
  • 1 cup chopped leeks
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
4.2/5 (5 Votes)

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"For me there is no better tapa than a really good stuffed olive

  • 36 large Sicilian olives (about 1 pound)
  • 36 whole almonds, salted & roasted
  • 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
  • 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated orange zest
4.2/5 (5 Votes)

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This treatment of butternut squash brings out hidden flavors and texture

  • 1 large butternut squash cut into one-inch cubes
  • 1/2 of a large onion, small diced
  • 3-4 T butter
  • 3-4 cups chicken stock
  • 1 T fresh ginger, finely diced
  • 1/4 t each of cinnamon, fresh grated nutmeg, black pepper.
  • 1-2 cloves (optional)
  • 1 eight-ounce package of cream cheese
4.2/5 (6 Votes)

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From Shape Oct

  • 1 1/2 tbsp. EVOO
  • 1/2 red onion, thinly sliced
  • 2 cups cremini mushrooms, thinly sliced
  • 1 14-oz. can artichoke hearts, drained and patted dry
  • 1/2 tsp. sea salt
  • Flour
  • 1 pound fresh pizza dough, at room temperature
  • Cooking spray
  • 1 cup organic, no-salt-added tomato or pizza sauce
  • 4 slices pancetta, diced, or 1/4 cup cubed Italian bacon (optional)
  • 1/4 cup shaved manchego cheese (use vegetable peeler)
  • 1 1/2 cups wild baby arugula
4.2/5 (5 Votes)

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THE best homemade tomato soup that ever lived!! IMO

  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced yellow onion (1 medium)
  • 2 (14.5 oz) cans reduced sodium chicken broth
  • 1/2 cup water
  • 1 (28 oz) can crushed tomatoes (Red Gold brand recommended)
  • 3/4 teaspoon dried chopped garlic (or 2 cloves fresh, minced)
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup heavy cream
  • 1/3 cup orzo pasta, uncooked
4.2/5 (5 Votes)

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Homemade picadillo filling in poblano peppers, fried with an egg batter and served with a homemade nogado or pecan ...

  • FILLING:
  • 6 large chiles poblanos, roasted
  • 1 plantain (platano macho) *the plantain should be yellow with a little hint of green, but not black
  • Olive oil
  • 1/2 pound ground chuck
  • 1/2 pound ground pork
  • Salt to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano, crushed
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 to 2 chipotles in adobo, minced
  • 2 Roma tomatoes, diced
  • 1 tomatillo, diced
  • 1/3 cup diced green apple (I used granny smith)
  • 1/3 cup diced pear
  • 1/3 cup diced peach
  • 1/3 cup raisins
  • 1/2 cup low-sodium beef or chicken broth
  • NOGADA SAUCE:
  • 3/4 cups pecans
  • 1/4 cup blanched almonds
  • 3/4 cup milk
  • 6 ounces cream cheese
  • 1/2 cup Mexican crema or sour cream
  • 3 teaspoons sugar or to taste
  • 1/3 teaspoon white pepper
  • Pinch of ground cinnamon
  • Salt to taste
  • EGG BATTER:
  • 6 large eggs
  • 1/3 to 1/2 cup all-purpose flour
  • Oil for frying (canola or vegetable)
  • GARNISH:
  • 1/2 cup pomegranate seeds
  • 1/4 cup parsley or cilantro, chopped
4.3/5 (6 Votes)

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An old-fashioned combination, peach and rhubarb, is sweetened with a crunchy pecan and coconut topping

  • FILLING:
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 1/2 cup fresh orange juice
  • 2 cups chopped fresh, or frozen rhubarb, partially thawed
  • 3 fresh medium peaches, peeled, chopped or 3 cups frozen, partially thawed sliced peaches, chopped
  • TOPPING:
  • 1 cup chopped pecans
  • 3/4 cup coconut
  • 2 tablespoons packed brown sugar
  • 3 tablespoons butter, melted
3.9/5 (8 Votes)

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Fresh warm blended spinach, mixed with crumbled Gorgonzola is a delicious way to kick-start any summer gathering!

  • SPINACH:
  • 2 bunches fresh spinach
  • 4 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • DIP:
  • Drained spinach
  • 4 ounces gorgonzola cheese
  • 1/4 cup parmesan cheese
  • Juice of 1/4 lemon
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic
  • 1 tablespoon honey
4.1/5 (7 Votes)

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Fresh Spinach & Gorgonzola Dip Seared Arugula, Egg, and Cheddar Breakfast Sandwich