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Vegetable recipes - 6281 recipes

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1.In 1 squash half, combine brown sugar, 3 tbsp

  • 1 large (4 lb.) spaghetti squash, halved lengthwise and seeded
  • 2 tbsp. brown sugar
  • 6 tbsp. butter
  • 1/4 tsp. ground cinnamon
  • Salt and pepper
  • 1/4 cup grated parmesan cheese
  • 2 cups vegetable broth
  • 1 tsp. honey
  • 1 tsp. Italian seasoning
3.7/5 (6 Votes)

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1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blend...

  • 2 cups Original Bisquick® mix
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1/4 cup toasted pecan halves, finely chopped
  • 1 tablespoon finely chopped crystallized ginger
  • Pecan halves, if desired
  • Butter, if desired
  • Maple-flavored syrup, if desired
3.7/5 (19 Votes)

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A recipe from Proud Italian Cook

  • First layer; Sweet Vadalia onion ring slices on a nice drizzle of olive oil ( the pan I use gets them all caramelized on the bottom)
  • Sliced zucchini
  • Handful of romano cheese spread all over
  • Toasted homemade Italian bread crumbs spread about
  • Small cherry tomatoes placed all around
  • I had some cut leeks I needed to use so I threw them in, glad I did!
  • Drizzle with olive oil
  • More cheese
  • More breadcrumbs
  • Repeat!
  • Garnish with fresh snipped basil
4/5 (1 Votes)

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From EatingWell: July/August 2008 Bountiful summer vegetables—zucchini, summer squash, fresh tomatoes—are qui...

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium yellow summer squash, halved lengthwise and sliced
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
  • 2 medium tomatoes, chopped
  • 1 tablespoon red-wine vinegar
  • 1/3 cup finely shredded Parmesan cheese
4/5 (1 Votes)

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Peel potatoes and cut into 2/ 5 cm pieces

  • 2 ,2 lbs (1 kg) baking potatoes
  • 2 tbsp (30 mL) butter
  • 1 onion, diced
  • 1 clove, garlic, minced
  • 1 pkg (12 oz/ 340 g) frozen mushrooms or 8 oz/ 250 g fresh, sliced
  • 1/2 tsp (2 mL) dried tarragon
  • 3/4 cup (180 mL) milk
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (180 mL) grated Cheddar cheese
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) chopped fresh chives or green onions
4/5 (1 Votes)

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In a large pot of lightly salted boiling water, cook pasta for 10 to 12 minutes, adding cauliflower florets after 4...

  • 9 oz (260 g) rigatoni pasta
  • 1 medium cauliflower, in florets
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) vegetable oil
  • 2 onions, coarsely chopped
  • 2 tbsp (30 mL) cornstarch
  • 3 cups (750 mL) milk
  • 1 1/4 cups (300 mL) grated Parmesan cheese, divided
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/4 cup (50 mL) bread crumbs
  • 2 tbsp (30 mL) finely chopped fresh parsley
4/5 (1 Votes)

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Serve this take on potato salad with pork chops, fried chicken, or flank steak

  • 1 pound small potatoes
  • 1/2 cup low-fat buttermilk
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons finely chopped fresh herbs, such as parsley, chives, or basil
  • 3/4 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • Coarse salt and ground pepper
4/5 (1 Votes)

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Preheat oven to 375. Spray 9" pie plate or 2 qt

  • 3 eggs or 3/4 c. cholesterol-free egg substitute
  • 1/4 c. chopped green onion
  • 1/4 c. plain yogurt
  • 2 tsp. flour
  • 1 tsp. dried basil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 c. broccoli florets
  • 1/3 c. (3oz) drained & flaked water-packed boneless skinless canned salmon
  • 2 tbsp. grated Parmesan cheese
  • 1 plum tomato, thinly sliced
  • 1/4 c. fresh bread crumbs
4.1/5 (8 Votes)

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Kraft recipe. I added BBQ chicken and it was a welcomed addition

  • What You Need
  • 2 cups farfalle (bow-tie pasta), uncooked
  • 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
  • 1/2 cup halved orange pepper strips
  • 1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
  • 1/2 cup 25%-less-sodium chicken broth (I added a full cup)
  • 50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed 1 Tbsp.
  • chopped fresh oregano
  • 1 cup Kraft 4 Cheese Italiano Shredded Cheese (I used 1/2 c)
4/5 (2 Votes)

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WeightWatchers recipes

  • 4 medium artichoke(s), stems and sharp leaf tips trimmed
  • 1 medium lemon(s), sliced
  • 1 medium onion(s), minced
  • 4 clove(s) (medium) garlic clove(s), minced
  • 1 tsp olive oil
  • 6 Tbsp fresh lemon juice, about 2 lemons
  • 1 cup(s) dried bread crumbs
  • 1/4 cup(s) thyme, fresh, minced
  • 1/4 cup(s) chives, fresh, minced, or 1/2 cup total of any fresh minced herbs
  • 2 cup(s) fat-free chicken broth
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
4/5 (1 Votes)

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For grits: Bring the mascarpone, milk and chicken broth to a simmer in a stock pot over medium-high heat

  • 1 cup mascarpone cheese
  • 1 1/4 cups whole milk
  • 1 1/4 cups chicken broth
  • 1 tsp. ground nutmeg
  • 2 bay leaves
  • 3 Tbs. bacon fat
  • 1 Tbs. kosher salt
  • 3/4 cup instant white corn grits
  • 1 Tbs. minced chives
  • 4 (4-6 oz) salmon, skin-on
  • 1/2 cup olive oil
  • 1/2 dill pickle
  • 1/2 cup chives, chopped fine
  • zest and juice of 1 lemon
  • 3 Tbs. capers, smashed and chopped
  • 1 cup sungold or cherry tomatoes, sliced in half
  • 3 Tbs. red wine vinegar
  • 3 anchovy fillets, well-chopped to taste, salt
  • 2 cloves garlic, chopped fine
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh dill
4/5 (2 Votes)

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Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes

  • 12 ounce(s) whole-wheat spaghetti, (see Ingredient note)
  • 1 tablespoon(s) extra-virgin olive oil
  • 4 clove(s) garlic, minced
  • 1/8 teaspoon(s) crushed red pepper
  • Mushroom bacon
  • 1 jar(s) roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
  • 8 cup(s) arugula leaves (8 ounces)
  • 2/3 cup(s) vegan parm
  • Freshly ground pepper, to taste
  • 1/3 cup(s) chopped walnuts, toasted
4/5 (1 Votes)

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Spaghetti with Arugula, Roasted Peppers, and mushroom bacon Sweet & Savory Spaghetti Squash