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Vegetable recipes - 6281 recipes

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1. Heat the oven to 425°F

  • 1 head cauliflower, trimmed and separated into florets
  • 2 tablespoons olive oil
  • 1 bunch leeks, washed well and thinly sliced
  • 2 cloves garlic, minced
  • 8 cups Swanson® Natural GoodnessTM Chicken Broth
  • 1/3 bunch fresh cilantro leaves
  • 1 teaspoon curry powder
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon grated lemon zest or 1 stalk lemon grass, minced
  • 1/2 teaspoon ground cumin
0/5 (0 Votes)

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PUT BUTTER IN JAR AND FILL WITH HOT WATER

  • LARGE CANNING JAR
  • 1 - 2 STICKS OF BUTTER
  • HOT WATER
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1. Heat oils in a very large skillet

  • 1 tablespoon vegetable or peanut oil
  • 1 teaspoon toasted sesame oil, more for drizzling
  • 3 garlic cloves, minced
  • 1 1-inch-thick slice peeled fresh ginger root, minced
  • 2 small bunches mustard greens, cleaned, stemmed and torn into pieces
  • 1 tablespoon soy sauce, more for drizzling
  • 2 flounder fillets, 12 ounces each
  • Kosher salt and freshly ground black pepper.
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Simple Vegetarian Pleasures

  • 6 tsp Butter, divided
  • 4 golf ball-size shallots, each quartered
  • Pinch sugar
  • 4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
  • Salt
  • Freshly ground black pepper to taste
  • 1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
  • 3 tablespoons soft mild goat cheese
  • 4 large eggs
  • 2 tablespoons water
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Rachael Ray's lemony sald dressing makes this salad!!!

  • 1 t Lemon zest
  • Juice of one lemon
  • 1 lrg clove garlic minced
  • 2 t dijon
  • 1/4 C EVOO
  • S & P
  • pinch of nutmeg
  • 1 lg head Escarole, cleaned, dried and chopped
  • 1 15oz can Cannellini beans rinsed and drained
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Heat oven to 400. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes

  • 3/4 c. pecans
  • Kosher salt and black pepper
  • 2 lbs. green beans, trimmed
  • 1/4 c. olive oil
  • 2 T. red wine vinegar
  • 2 T. Dijon mustard
  • 1 T. pure maple syrup
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In med. bowl, combine oil, chicken stock, crumbled feta cheese and black pepper

  • 12 oz. pkg. fettuccine pasta (spinach fettuccine can be used for color)
  • 1/2 cup olive oil
  • 1 cup chicken stock
  • 1/2 # Feta cheese (crumbled)
  • 1 tsp. fresh ground pepper
  • 2-3 cloves garlic, crushed
  • 1 - 1 1/2 lb. cooked shrimp
  • 1 16 oz. bag broccoli florets (cooked)
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Cut sausage into 4 pieces

  • 1 lb. fully cooked kielbasa
  • 2 cups mashed potatoes
  • 1 sp prepared mustard
  • onion powder
  • 1/2 cup shredded chaddar cheese
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1. Blanch broccoli 1 min.; cool immediately

  • 5 C Broccoli florets
  • 1/4 C Red onion; finely chopped
  • 4-5 Slices Crumbled, crispy bacon
  • 1/2 C Dry Roasted Cashew Pieces
  • 1/3 C Raisins
  • 1 C Mayonnaise
  • 1/3 C Sugar
  • 2 T Apple Cider Vinegar
5/5 (1 Votes)

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This recipe is inspired by the chef's trip to London aboard the Eurostar

  • 1 pound white or green asparagus; trimmed
  • 3/4 cup fresh goat cheese
  • 2 tablespoons extra virgin olive oil
  • 1 cup (about 10g) mixed fennel fronds, sweet cicely; and chervil leaves
  • fine sea salt to taste
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Preheat the oven to 400. In a large pot of boiling water, cook the cauliflower for 4 minutes to blanch

  • 5 cups cauliflower florets
  • 1/2 cup reduced sodium chicken broth, defatted
  • 3/4 tsp grated lemon zest
  • 1/2 tsp salt
  • 1/2 tsp dried marjoram
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup plain dried bread crumbs
  • 2 TB grated Parmesan cheese
  • 1 tsp olive oil
  • 2 tsp fresh lemon juice
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Preheat oven to 350 degrees F

  • 1 package boneless, skinless chicken breasts - 5 per package
  • 1 carton sliced mushrooms, finely chopped
  • 11 oz diced white onion
  • bag of baby spinach, roughly chopped
  • 3 Tbsp Adams Reserve Sun-Dried Tomato Bread Dipper
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp olive oil
  • 1 jar Orti Di Calabria Vodka Sauce
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Spinach & Mushroom Chicken with Vodka Sauce Roasted Cauliflower Soup with Curry and Ginger