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Saute shallots in pan until soft

  • 1/2 cup shallots, chopped
  • 1/4 cup cider vinegar
  • 3/4 cup canola oil
  • 1/4 cup honey
  • 1 Tbsp Dijon mustard
  • Salt to taste
  • Ground white pepper, to taste
3.8/5 (101 Votes)

By

Cut 16 tips from the tops of the asparagus and reserve for garnish

  • Soup:
  • 2 1/4 pounds fresh thin asparagus, tough ends discarded
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken stock or vegetable stock
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • Red Pepper Sauce, recipe follows
  • 1/4 pound lump crabmeat, garnish
  • Red Pepper Sauce:
  • 1 red bell pepper, about 8 ounces
  • 4 1/2 teaspoons minced shallots
  • 5 fresh cilantro leaves, roughly chopped
  • 2 fresh basil leaves
  • 1 teaspoon garlic
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup extra-virgin olive oil
1/5 (1 Votes)

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Cook potatoes in water until tender

  • 7 potatoes
  • 1/2 chopped cucumber
  • 1 clove garlic, minced fine
  • 1/4 cup yogurt
  • 3 tblsp feta cheese
  • 1 tsp Greek seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup minced onion
0/5 (0 Votes)

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Shrimp and Asparagus Crepes

  • Filling:
  • 1/2 lb. asparagus
  • 1 lb. medium shrimp
  • 6 tbl. margarine
  • 1 bunch scallions, chopped
  • 6 tbl. flour
  • 3 c. cold milk
  • 1/2 tsp. salt
  • 1/2 tsp coarsley ground black pepper
  • 1 tsp. chopped fresh dill or 1/2 tsp. dried dill
  • 3/4 c. shredded Parmesan cheese, divided
  • Crepes:
  • 2 c. flour
  • 2 tbl. sugar
  • 2 eggs
  • 2 c. milk
  • 2 tbl. oil
0/5 (0 Votes)

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Arrange aspragus in a bowl with tips down

  • sauteed asparagus
  • butter, melted
  • parmesan cheese
0/5 (0 Votes)

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***

  • 1 head elephant garlic cloves, separated but unpeeled
  • 10 black peppercorns
  • 1 sprig thyme
  • 2 cups olive oil
  • Sea salt for seasoning
  • 2 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes
  • 1/2 to 1 cup half-and-half, or to taste
  • 1/2 to 1 cup unsalted butter, diced
  • 1 bunch green onions, white and light green part only, thinly shredded
  • White pepper
0/5 (0 Votes)

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This soup came from our Victory Gardens Vegetable Cook Book, a much used and appreciated gift from Deb Courtney whe...

  • 1 lb kale
  • 1 lb potatoes
  • 1 lb smoked sausage (linguica or chorizo)
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 2 tsp chopped garlic
  • 2 Tb olive oil
  • 2 Tb butter
  • 2 qt chicken broth or combination of beef and chicken
  • 3 lb peeled, seeded, and chopped tomatoes
  • 1 1/2 cups cooked kidney beans
  • Salt and freshly ground pepper
0/5 (0 Votes)

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Beat eggs and vinegar in double boiler

  • 4 eggs
  • 5 Tbsp. boiling vinegar
  • 1 Tbsp. butter
  • 1/2 pint heavy cream
  • 2 Tbsp. chopped onion
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • Dash cayenne pepper
  • 1/2 tsp. white pepper
  • 2 Tbsp. parsley
0/5 (0 Votes)

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For Sauce: Saute onions, celery and green peppers in cooking oil

  • For sauce:
  • 1 1/2 to 2 lbs zucchini
  • 1/2 cup onion, chopped
  • 1/2 cup celery, slice diagonally
  • 1/2 cup green pepper, chopped
  • 1/2 tsp sugar
  • 2 cups tomatoes
  • 2 tablespoons cooking oil
  • 1/8 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon chili powder
  • 1 8-oz can tomato sauce
  • 1 bay leaf
  • Mozzarella cheese, sliced
0/5 (0 Votes)

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In all honesty, this is one of those recipies that I really enjoy that isn't always a good sell to others

  • 1 3/4 cup of V8
  • 1 package of lemon jello
  • 2 Tablespoons of fresh lemon juice.
5/5 (1 Votes)

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Mix together the eggs, milk and beer in a bowl

  • 4 eggs, beaten
  • 1 cup milk
  • 1 cup beer
  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • Vegetable oil or shortening for frying
  • 4 extra-large onions, sliced into rings 1/2 inch thick.
  • Coarse (kosher) salt, to taste
0/5 (0 Votes)

By

Preheat oven to 450 degrees

  • 2 tablespoons olive oil preferably
  • extra-virgin
  • 3 cups thinly-sliced onion - (1 large)
  • 1/2 pound sliced cremini mushrooms
  • 1 homemade or prepared 9" pie crust
  • 4 ounces chevre (goat cheese) crumbled
  • 2 teaspoons coarsely-chopped fresh thyme or rosemary (or 1/2 tspn dried thyme or rosemary)
  • 2 medium tomatoes - (to 3) cut 1/4"-thk slices, then cut in half
  • Salt to taste
  • Freshly-ground black pepper to taste
0/5 (0 Votes)

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Tomato-Mushroom Galette Honey Shallot Vinaigrette (Liberty Tree Tavern)