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  • 1 pound salmon, discard bones and cut into 3 pieces
  • 1 tablespoon brown sugar
  • 2 teaspoons oil
  • 2 cup spinach
  • 1 box linguine
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 cup chicken broth
3.8/5 (49 Votes)

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You don't have to "hit" or "go to" Rock Bottom Brewery to enjoy this awesome Spicy Spinach Cheese Dip, with this re...

  • 1 cup tomatoes, diced
  • 4 ounces spinach, frozen, thawed, and squeezed dry
  • 1/2 cup sweet red peppers, diced
  • 1 1/2 cups yellow onions, minced
  • 1 1/2 cups half-and-half
  • 3 3/4 cups Pepper Jack cheese, grated
4.3/5 (17 Votes)

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Mix all ingredients. Refrigerate and allow flavors to meld before eating

  • 8 oz Cream Cheese-Softened
  • 1/4 cup Mayonnaise
  • 1/2 Onion Chopped Finely
  • Milk to Moisten
4.5/5 (6 Votes)

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Crab toast with lemon aioli is a perfect brunch appetizer, main course when paired with a lightly dressed salad, or...

  • LEMON AIOLI:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • Kosher salt to taste
  • 1 cup vegetable oil
  • CRAB TOAST:
  • 1 cup lump crabmeat, picked over, shells removed
  • 2 tablespoons fennel fronds, chopped
  • 1 to 2 serrano chiles, seeded, finely chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt to taste
  • 4 (3/4-inch thick) slices country-style sourdough bread
  • lemon wedges (for serving)
3.9/5 (14 Votes)

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Preheat oven to 350. In a large mixing bowel, prepare brownie truffle baking mix according to package directions

  • 1 box TJ's brownie Truffle Baking Mix
  • 1 box TJ"s Pumpkin Bread and Muffin Mix
  • 4 large eggs
  • 1 stick (4 oz) unsalted butter
  • 1/2 cup canola oil
  • 1 cup water
  • 1 quart Pilgrim Joes Pumpkin ice cream
4/5 (12 Votes)

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Creamy mashed potatoes topped with bacon, hardboiled eggs, scallions and lettuce that is quickly wilted from the wa...

  • MASHED POTATOES:
  • 2 potatoes, cooked
  • 1/4 cup cream
  • 2 tablespoons butter
  • Salt and pepper
  • DRESSING:
  • 6 slices bacon
  • 1/2 cup water
  • 1/4 cup vinegar
  • 6 scallions, sliced
  • 4 tablespoons sugar
  • SALAD:
  • 4 cups young lettuce or spinach leaves
  • 4 hard boiled eggs, sliced
3.9/5 (20 Votes)

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Shred carrots using large holes of grater

  • 2 Pounds Carrots, Peeled and Trimmed
  • 1 Cup Raisins
  • 1 Cup Canned Crushed Pineapple, Drained
  • 1 Cup Mayonnaise
  • ½ Cup Powdered Sugar
3.8/5 (17 Votes)

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-Preheat oven to 350F. -Cut bell peppers in half (long ways) and seed

  • 4 large green bell peppers
  • 1/2 lb. ground turkey
  • 1 yellow, orange, or red bell pepper (chopped)
  • 1/2 white onion (chopped)
  • 1 zucchini (chopped)
  • 1 cup fresh spinach
  • 14.5 oz. can diced tomatoes (drained)
  • 1 tbsp. tomato paste
  • 2 tbsp. olive oil
  • Italian seasoning
  • Garlic powder
  • Salt and pepper
4.6/5 (7 Votes)

By

Beans/Legumes

  • 2/3 cup rice (mix of black, brown and wild)
  • 1 1/3 cup water
  • 1/4 cup raw cashews, roughly chopped
  • 1/2 red onion, chopped
  • 4 cloves garlic, minced
  • 1/8 tsp. red pepper flakes (more to taste)
  • 2 leeks, chopped
  • splash low-sodium chicken broth
  • 4 bunches baby bok choy, chopped
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup light coconut milk (or more low-sodium chicken broth)
  • 1 cup cooked edamame beans
3.8/5 (36 Votes)

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•Heat the oil in a large frying pan or wok, and add the onion, garlic, spring onions and leek

  • 1 tbsp olive oil
  • 1/2 onion, halved and then thinly sliced
  • 3 cloves garlic, minced
  • 3 spring onions, sliced
  • 1 medium leek, halved lengthwise and then sliced
  • 150 g long-grain white rice
  • 750 ml vegetable stock
  • 1/2 tsp dried oregano
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp pine nuts
  • Salt
  • Black pepper
4/5 (12 Votes)

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Hearty and soothing minestrone soup topped with freshly grated Parmesan cheese

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, finely chopped or 1 (15-ounce) can cut up tomatoes
  • 2 tablespoons parsley, snipped
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Salt, to taste
  • 1 bay leaf
  • 32 ounces low sodium fat free beef broth
  • 2 cups desired vegetables such as sliced green beans, cubed potatoes, chopped broccoli, sliced carrots and/or sliced zucchini
  • 3/4 cup or 1 can white kidney beans (great northern)
  • 1/2 cup thin spaghetti, broken
  • Romano or Parmesan cheese, grated, to taste
3.6/5 (14 Votes)

By

Michael Symon

  • 1 Lb Corned Beef
  • 1 Yellow Onion (chopped)
  • 1/2 Head Green Cabbage (sliced)
  • 2 tablespoons Grainy Mustard
  • 1 Lb Egg Noodles
  • 3 tablespoons Parsley
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • 2 tablespoons Butter
3.7/5 (39 Votes)

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Corned Beef and Noodles with Cabbage Slow Cooker Salmon Spinach Pasta