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For best results, use the most flavorful extra-virgin you can find, preferably from Lazio, the region where Rome is...

  • 1 medium white onion, thinly sliced
  • 1/2 garlic clove, crushed with a knife and chopped
  • 2 to 3 slices prosciutto, diced
  • 1/3 cup extra-virgin olive oil
  • 1 cup light chicken broth
  • 3 to 4 pounds fresh young peas, shelled
  • Sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon flat-leaf parsley, minced for garnish
3.5/5 (2 Votes)

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source: food network magazine june 2011

  • Kosher salt
  • 1/2 pound tortellini
  • 1 cup cubed salami
  • 1 cup shredded carrots
  • 1 cup frozen peas or snap peas, blanched
  • 1/2 cup chopped roasted red peppers
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • Freshly ground pepper
4/5 (1 Votes)

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March 2014 Cooking Light calories 427, Fat 12

  • 5 tbs olive oil, divided
  • 1 1/2 cups chopped onion, divided
  • 1 tbs minced fresh garlic
  • 3 cups Vedge-Style Vegetable stock
  • 2 cups uncooked black lentils, rinsed
  • 2 tbs plus 2 tps Cajun seasoning, divided
  • 2 lbs large carrots
  • 2 cups cilantro leaves
  • 2 tbs rice wine vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves
  • 2 jalapeño peppers, seeded
4/5 (1 Votes)

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Coat onions with olive oil and grill for 5 minutes or until done

  • Onion slices
4.3/5 (3 Votes)

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1. Combine water & stock & bring to a slow simmer 2

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 bacon rashers diced
  • 2 pkts sliced mushrooms
  • 2 cups Arborio rice
  • 1 tsp crushed garlic
  • 1 400g can crushed tomato
  • 1 l chicken stock
  • 2 cups water
  • 1/2 cup Parmesan cheese
4/5 (1 Votes)

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1 To make sauce, melt butter in small saucepan over low heat

  • INGREDIENTS
  • 1 1/2 tbls butter
  • 3 tbls flour
  • 1 1/2 cups milk
  • 3-4 tsp dry ranch seasoning
  • 1/4 to 1/2 tsp white pepper
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/4 lbs fresh green beans, cooked until crisp-tender
  • 1-2 cup french’s french fried onions
3.8/5 (10 Votes)

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YUM! This is Brandon's recipe!

  • 4 cups sliced onions
  • 1 tsp sugar
  • 4 tblsp butter, and or rendered chicken fat
  • 1 tblsp olive oil
  • 2 tblsp flour
  • 1 tsp dry mustard
  • A couple grates fresh nutmeg
  • 2 cloves garlic
  • 1/4 cup warmed cognac
  • 1 tblsp worchestershire
  • 1 can Campbell's beef broth
  • 1 can Campbell's chicken broth
  • 1 can Campbell's beef consume
  • 1/2 cup dry vermouth or white wine
  • Sliced baguette
  • 1 cup gruyere cheese, grated
4/5 (1 Votes)

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1. Adjust oven rack to middle position and heat oven to 300 degrees

  • Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
  • 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 12 carrots, peeled (3 chopped, 9 halved crosswise)
  • 2 celery ribs, chopped
  • 1 onion, peeled and quartered
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon whole allspice
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds small red potatoes
  • 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
  • Pepper
4/5 (1 Votes)

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1.) Poke potatoes with a fork and wrap in heavy foil

  • 3 pounds large russet potatoes
  • 2 leeks, whites and green thinly sliced
  • 1/4 Cup + 2 Tablespoons butter
  • 1/4 Cup Cream
  • 1 1/2 Cup Mascarpone cheese
  • 2 Tablespoons salt (to taste)
  • 2 teaspoons smoked black pepper
4/5 (1 Votes)

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This Avocado Toasts with Heirloom Tomatoes recipe is soo good! The spread features perfectly seasoned avocado, fres...

  • 1/4 medium red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 2 medium ripe heirloom tomatoes, cored and cut into bite-size pieces
  • 3/4 cup cherry or grape tomatoes, preferably Sungold tomatoes; halved
  • 1 cup mixed herbs, such as basil, cilantro and mint, roughly torn
  • 1 teaspoon sea salt, plus extra for serving
  • 1/2 cup extra-virgin olive oil plus 2 tablespoons
  • 2 thick slices Good quality day-old bread
  • 1 garlic clove, peeled and halved
  • 1/2 ripe Hass avocado, pitted, quartered lengthwise and peeled
  • 1 Persian cucumber, peeled and sliced into 1/4-inch rounds
  • Freshly ground black pepper
  • 2 tablespoons Crème fraîche (or yogurt), optional
4/5 (1 Votes)

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1.Combine vinegar, lime juice, oil, ginger, and Bragg Liquid Aminos in a small bowl; mix well

  • 3 Tbsp. rice vinegar
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. sesame oil
  • 1 1/2 tsp. finely chopped fresh ginger root
  • 2 Tbsp. Bragg Liquid Aminos
  • 1/2 head Napa cabbage, shredded (4 cups)
  • 1/2 medium carrot, shredded
  • 1/4 medium red onion, thinly sliced
  • 2 green onions, thinly sliced
  • Himalayan salt (to taste; optional)
4/5 (1 Votes)

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1.Place oil, vinegar, garlic, lemon juice, salt, mustard, and honey in a blender or food processor; cover with lid

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 cloves garlic, crushed
  • 3 Tbsp. fresh lemon juice
  • 1 tsp. Himalayan salt
  • 1/2 tsp. Dijon mustard
  • 1 Tbsp. raw honey
4/5 (1 Votes)

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Creamy Garlic Dressing Piselli Alla Romana (Roman Green Peas with Prosciutto)