Menu Enter a recipe name, ingredient, keyword...

Vegetable recipes - 6281 recipes

Google Ads

More Vegetable recipes

By

1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combin...

  • Aioli:
  • 2 cups cooked quinoa
  • 2/3 cup grated fontina cheese
  • 3 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 2 teaspoons freshly ground black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • salt to taste
  • 1/2 cup light mayonnaise
  • 1 head of garlic, roasted
  • 1 lemon, zested and juiced
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
4.3/5 (49 Votes)

By

Like many people I know, I've had an overabundance of zucchini in my garden

  • 3 to 4 medium zucchini (1-3/4 to 2 pounds)
  • 12 ounces Johnsonville® Mild Ground Italian Sausage, cooked and drained
  • 1 can tomato sauce, 8 ounces
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons Italian seasoning
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Dijon mustard
4.4/5 (40 Votes)

By

This beef stew recipe may take a while, but it is worth the effort

  • 3 pound boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 2 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon grapeseed oil or vegetable oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped, about 1 cup
  • 2 medium celery stalks, coarsely chopped, about 1/2 cup
  • 1 medium carrot, coarsely chopped, about 1/3 cup
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced fresh sage
  • 1 cup dry red wine
  • 2 1/2 cups homemade or lower-salt store-bought beef broth
  • 2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
  • 2 cups carrot, cut into 1-inch pieces
  • 2 cups small red potatoes, cut in half
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons drained prepared horseradish
4.4/5 (38 Votes)

By

To prepare the baked potatoes, preheat the oven to 425°F and move one of your oven racks to the oven center

  • Baked Potatoes:
  • 4 large russet potatoes
  • 4 tsp vegetable oil
  • 1 tsp salt, divided
  • 1 tsp ground black pepper, divided
  • Filling:
  • 8 Tbsp cream cheese, softened
  • 12 Tbsp cheddar cheese, shredded
  • 6 strips bacon, cooked and cut into 1/4'' pieces
  • 2 green onions, finely chopped
  • 4 eggs
  • Salt and ground black pepper, to taste
4.5/5 (35 Votes)

By

Published: May 04, 2013 Source: Susan M,

  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese
4.4/5 (38 Votes)

By

Wash and cut the potatoes in half lengthwise

  • 4-6 Washed Potatoes
  • 3/4 Cup Parmesan Grated Cheese
  • 1/2 Cup Olive Oil
4.4/5 (38 Votes)

By

1. Cream butter, brown sugar and sugar together in a large bowl

  • ● 3/4 cup butter, softened
  • ● 3/4 cup brown sugar
  • ● 1/4 cup sugar
  • ● 1 small box pumpkin spice instant pudding mix, dry, do not prepare
  • ● 2 eggs
  • ● 1 tsp. vanilla
  • ● 1 tsp. baking soda
  • ● 2 1/4 cups flour
  • STREUSEL TOPPING
  • ● 1/4 cup butter, cold
  • ● 1/4 cup sugar
  • ● 1/4 cup brown sugar
  • ● 1/3 cup flour
  • ● 1/2 tsp. cinnamon
4.5/5 (36 Votes)

By

Baked jumbo pasta shells stuffed with a mix of ricotta, spinach, parmesan, pecorino, garlic and mozarella cheese sm...

  • Salt and pepper
  • 1 box (12 ounce) jumbo shell pasta
  • 15 ounces ricotta
  • 1 box (10 ounce) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup Parmesan, grated
  • 1/4 cup pecorino, grated
  • 1 large clove garlic, minced
  • 1 tablespoon chopped parsley
  • 4 cups mozzarella, shredded
  • 1 large egg, beaten
  • 5 cups jarred tomato sauce (about 2 24-oz. jars)
4.5/5 (37 Votes)

By

Cook potatoes in boiling water in saucepan 15 minutes or just until tender; drain

  • 2 lb. Yukon Gold potatoes (about 6 large), peeled, cut into 1-in. cubes
  • 1/4 cup Zesty Italian dressing
  • 3 hard cooked eggs, chopped
  • 1 stalk celery, thinly sliced
  • 2 green onions, thinly sliced
  • 1 T chopped fresh dill weed
  • 1/2 cup real mayo
4.4/5 (38 Votes)

By

•Rinse potatoes in cold water; drain thoroughly

  • 3 cups peeled grated potatoes (finely grated, should look like applesauce)
  • 1 egg, lightly beaten
  • 1/4 cup finely grated onion (like the potatoes)
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup shredded cheese (optional)
4.5/5 (37 Votes)

By

This unexpected combination works amazingly well together!

  • Roasted Sweet Potatoes:
  • 2 large organic sweet potatoes, chopped {about 2 1/2 lbs}
  • Sea salt
  • Fat of choice, melted
  • Salad:
  • 2 organic mangos, peeled and chopped
  • 1/4 cup diced organic red onion OR 1 organic shallot, diced
  • 4 organic green onions, chopped
  • 1 handful organic cilantro, chopped
  • Dressing:
  • 1 lime, zested and juiced
  • 1/2 tsp sea salt
  • 1 1/2 TB EVOO or organic avocado oil
  • Garnish:
  • 2 organic avocados, sliced
4.4/5 (23 Votes)

By

Proud Italian Cook recipe

  • 3 small yellow squash cut in 1/4 inch slice
  • 3 small zucchini cut in 1/4 inch slice
  • 1 lb. fresh asparagus cut diagonally
  • 12 or more grape tomatoes cut in half
  • 1 large shallot finely chopped
  • 1 lb. Italian sausage, casings removed
  • 1/2 cup each of white wine, chicken broth and pasta water
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 lb. of cooked lasagnetti or any sturdy pasta, reserve 1/2 cup pasta water
  • 1 cup of ricotta
  • fresh basil and grated romano for garnish
4.7/5 (20 Votes)

Any burning questions? Our chefs answer!

Lasagnetti with Crumbled Sausage, Asparagus and Zucchini Coins Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli