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Vegetable recipes - 6281 recipes

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For dressing, whisk yogurt, orange juice, poppy seeds and honey together in a small bowl

  • Dressing:
  • 1/2 c nonfat plain yogurt
  • 1/4 c orange juice concentrate, thawed
  • 2 T poppy seeds
  • 1 T honey
  • Salad:
  • 3 1/2 c baby spinach leaves
  • 4 large strawberries, quartered
  • 2 T Orange Poppy Seed Dressing
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Collected from recipe printed in local Style magazine- from Heather Zamarripa, exec

  • 1 lb. Brussels sprouts, trimmed and washed
  • 1/4 lb. Bacon, diced
  • 2 TBSP. Butter
  • 2 shallots, minced
  • 1 TBSP. garlic, minced
  • 1/4 cup roasted pistachios, shelled
  • 1/8 cup balsamic vinegar
  • Salt and pepper to taste
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Heat oven to 350 degrees and grease and flour bundt cake pan

  • Glaze:
  • 2 1/2 c flour
  • 1 1/4 c packed brown sugar
  • 1 c shredded carrots
  • 1/2 c vegetable oil
  • 1/2 c sour cream
  • 1/3 c water
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 c chopped strawberries
  • 4 oz cream cheese
  • 1/2 tsp vanilla
  • 3/4 c powdered sugar
  • 1 Tbsp mashed strawberries
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Toss sliced zucchini with olive oil, sea salt and pepper

  • 1 zucchini - sliced thin
  • 1 TBSP olive oil
  • sea salt
  • pepper
  • paprika
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Prepare couscous and set aside

  • 1 yellow Couscous
  • 1 red Tilapia
  • 1 blue Coconut Milk
  • 1 green Spinach
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6-8 servings. Make double or triple batch & freeze in qt size containers

  • 2 lg red bell peppers, seeded & cut into strips
  • 1 T EVOO
  • 1 c chopped onion
  • 4 cloves garlic, minced
  • 10 med tomatoes, chopped
  • 1 c chicken broth
  • 2 T balsamic vinegar
  • 1 t salt
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1/2 t ground black pepper
  • Garnish: fresh oregano
5/5 (1 Votes)

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6 servings

  • 3 med zucchini, cut into 1/2 in thick slices
  • 3 T EVOO
  • 2 t oregano
  • 2 cloves garlic, minced
  • 1/4 t rosemary
  • Salt & pepper to taste
  • Grated Parmesan, optional
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1. Preheat oven to 375 degrees F (190 degrees C)

  • 6 thick slices bacon
  • 2 (3/4 pound) venison
  • ten derloin roasts
  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon onion powder,
  • divided
  • kosher salt and ground black
  • pepper to taste
  • 2 tablespoons butter
  • 1 (8 ounce) package sliced
  • cremini mushrooms
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped green
  • onion, or more to taste
  • 1/2 cup heavy whipping cream
  • , or more to taste
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Preheat oven to 350. Sift together flour next 5 ingredients

  • 1-1/2 c flour
  • 1 c sugar
  • 1-1/2 t each baking soda and baking powder
  • 1 t each cinnamon and salt
  • 1 c olive oil
  • 3/4 c milk
  • 1/4 c each orang liqueur and OJ
  • 2 extra large eggs
  • 1 unpeeled baking apple (McIntosh, Jonathan or Rome), cored and grated
  • Powdered sugar
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8 servings

  • 2 T EVOO
  • 2 c (1 lg) chopped Spanish onion
  • 1 1/2 c sm diced celery (2 stalks)
  • 1 lb lean ground beef
  • 1 lb ground veal
  • 1 lb ground pork
  • 1 T chopped fresh flat leaf parsley
  • 1 T chopped fresh thyme
  • 1 T chopped fresh chives
  • 3 XL eggs, lightly beaten
  • 2/3 c whole milk
  • 2 T kosher salt
  • 1 T fresh ground black pepper
  • 2 1/2 c panko
  • Garlic Sauce (recipe follows)
  • Garlic Sauce
  • 3/4 c EVOO
  • 10 garlic cloves, peeled
  • 1 c chicken stock
  • 3 T unsalted butter at room temperature
  • Kosher salt
  • Fresh ground black pepper
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Stir-frying is another way to change the texture of green beans and infuse them with whatever flavors you desire

  • Sesame Oil
  • Garlic
  • Red Pepper Flakes
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FOR THE CRUST: In a food processor fitted with the metal blade, combine the flour and salt

  • For the Crust:
  • 2 cups all-purpose flour, plus flour for rolling
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled, cut into small pieces
  • 3 tablespoons vegetable shortening, chilled
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 4-5 tablespoons ice water
  • For the Filling:
  • 3 rhubarb stalks, cut into 1/2-inch pieces (about 2 cups)
  • 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch thick (about 4 cups)
  • 3 tablespoons fresh lemon juice
  • 3/4 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1 egg beaten with 1 tablespoon water
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Fresh Peach and Rhubarb Pie Spinach and Strawberry Salad with Orange Poppy Seed Dressing