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Vegetable recipes - 6281 recipes

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1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • salt and pepper
4.6/5 (33 Votes)

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Heat a gas or charcoal grill

  • Juice of 3 limes (about 1/4 cup)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon fish sauce (optional - or use vegan recipe)
  • 2 garlic cloves, roughly chopped
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon sugar
  • Lime wedges, to serve
  • 1 head green cabbage
  • Grapeseed or canola oil
4.5/5 (31 Votes)

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Soak beans overnight and cook until done

  • For the homemade barbecue sauce:
  • 1 1/2 c. ketchup
  • 1/2 c. brown sugar
  • 1/4 c. Worcestershire sauce
  • 2 T. honey
  • 2 t. salt
  • 1 t. cumin
  • 1 t. chili powder
  • 1/2 t. allspice
  • 1/2 t. crushed red pepper flakes
  • 1/2 t. pepper
  • Combine all BBQ sauce ingredients in a small bowl and set aside.
  • For the beef and bean combination:
  • 1/2 lb. dried beans (any kind, I usually use pinto or kidney)
  • 1/2 – 1 lb. ground beef
  • 1 onion, diced
  • salt and pepper to taste
  • optional: 1/2 diced green pepper, 1 diced celery stalk, 1 shredded carrot
  • 2 c. barbecue sauce (homemade or from a bottle)
  • For the cornbread:
  • 3/4 c. corn meal
  • 1 1/4 c. flour
  • 1/4 c. sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 c. milk
  • 1 egg, beaten
  • 1/2 c. vegetable oil, melted butter, or meat drippings
4.6/5 (29 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • 2 tablespoons unsalted butter
  • 2 yellow onions, halved, thinly sliced into half-moons
  • Kosher salt, to taste
  • Large pinch sugar
  • 1/2 cup beef stock
  • 2 teaspoons thyme leaves
  • 4 slices round white bread, such as Tuscan bread, toasted
  • 2 teaspoons canola oil
  • 3 ounces sliced or shaved Gruyère
4.7/5 (24 Votes)

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Comfort food of the top level

  • 2 cups boiling water
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 chicken bouillon cube
  • (I actually just just homemade chicken stock)
  • 2 cups chopped potatoes
  • 1/2 cup sliced carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups whole milk (or 1 cup milk and 1 cup half and half
  • 8 oz sharp cheddar cheese
  • 1 cup chopped ham or bacon (optional)
4.7/5 (24 Votes)

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1. Preheat oven to 425 degrees F

  • For the Eggplant:
  • 1/2 cup balsamic vinegar
  • 2 Tbsp. canola oil
  • 1 Tbsp. whole grain mustard
  • 2 Tbsp. honey
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1 eggplant, cut into 1/4-inch slices
  • For the lentils and base:
  • 3/4 cup cooked black (Beluga) or green lentils
  • 1/2 cup toasted pecans or walnuts, roughly chopped (reserve some for garnish)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. canola oil
  • 1 tsp. chopped thyme
  • 1 tsp. minced shallot
  • 2 cups thinly sliced baby spinach or baby arugula
  • 1/2 cup crumbled goat cheese, for garnish
  • 2 Tbsp. balsamic reduction, for garnish (optional)
4.4/5 (48 Votes)

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These baked bite sized mini morsels of delicious potato galettes make the perfect hors d'oeuvre

  • 3 tablespoons Sensations by Compliments Pure 100% Olive Oil 45 mL
  • 1/2 cup shallots, finely chopped 125 mL
  • 2 pounds Yukon Gold potatoes (about 4 large), peeled and thinly sliced 1 kg
  • 1 tablespoon fresh Compliments Thyme, finely chopped 15 mL
  • 1/2 teaspoon each salt and pepper 2 mL
  • 1 cup Sensations by Compliments Aged 5 Years Canadian Cheddar Cheese, grated 250 mL
  • 1/2 cup Parmesan cheese, grated 125 mL
4.2/5 (59 Votes)

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Mix corn starch with water, set aside

  • 1 quart root beer
  • 1 cup bourbon
  • 1 ounce lemon juice
  • 6 ounces water
  • 3 ounces corn starch
  • 2 ounces butter
  • pinch of ground cloves
4.6/5 (32 Votes)

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Fulfill your pumpkin cravings with these incredible snickerdoodle cookies

  • FILLING:
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • CINNAMON SUGAR COATING:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice
4.2/5 (65 Votes)

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For Orange Sauce: 2 Tb oil 3-4 garlic cloves, peeled and zested 6 green onions, thinly sliced zest of 1 orange + ju...

  • For Flour Mixture:
  • Crispy Orange Cauliflower Recipe
  • Gluten, egg, and dairy-free
  • Serves 2
  • Adapted by E-how
  • INGREDIENTS
  • 1 small head of cauliflower, cut into small florets (I used a pre-package of cauliflower bought from Trader Joe’s)
  • 1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
  • 1/3 c. water
  • 1/3 c. corn starch
  • 1/4 c. Cara’s gluten-free flour blend
  • 1 tsp oil
  • Blend all ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
  • While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
  • Dip each small floret into the batter and make sure each piece is entirely covered.
  • Fry in oil until completely browned. * or Bake at 425 degrees F for 25 to 30 minutes. Add more flour to the batter to make it thick if needed
  • Allow to drain on a paper towel-lined plate.
4.8/5 (14 Votes)

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The perfect side dish to your main dish, roasting the peas brings forth a great texture and flavor

  • 1 pound sugar snap peas, trimmed (about 4-cups)
  • 1 large shallot, halved and thinly sliced (about 1/4-cup)
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 pieces cooked bacon, crumbled (optional)
4.8/5 (14 Votes)

By

Using a large, sharp knife, pierce a spaghetti squash in several places

  • 1 (3 lb.) spaghetti squash
  • 4 tbsp extra virgin olive oil
  • 1 tbsp plus 1 tsp white wine vinegar
  • 1/4 tsp kosher salt
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/2 cup dried cherries
  • 2 green onions (white & green parts), thinly sliced
4.8/5 (14 Votes)

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Spaghetti Squash with Gorgonzola, Dried Cherries & Pecans Feta & Parmesan Zucchini Bake