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Make your own sweet pickles at home with fresh cucumbers from either your garden, local farmers market or roadside ...

  • PICKLING SYRUP:
  • 7 pounds of small cucumbers cut in thin slices.
  • 1 cup pickling lime
  • Water to cover pickle slices
  • Ice cubes to put in soaking water
  • Canning kettle
  • 12-14 pint jars with lids and screw caps
  • 1/2 gallon white vinegar
  • 5 pounds sugar
  • 1 tablespoon celery seed
  • 1 tablespoon pickling spice
  • 2 tablespoons salt
4.6/5 (12 Votes)

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1. Add oil to a medium skillet on medium heat

  • 2 tbsp evoo
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1/2 cup white wine
  • 2 lemons, juiced
  • 1 lb. fresh shrimp, peeled
  • 8 cloves of garlic, finely minced
  • 2 tbs parsley, chopped
  • 1 tbsp cayenne pepper
4.4/5 (12 Votes)

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Preheat oven to 375 degrees F

  • 2 (8-1/2-ounce) packages corn muffin mix
  • 2 eggs
  • 3/4 cup milk
  • 1/8 teaspoon cayenne pepper
  • 4 to 5 hot dogs, cut in 1/2-inch slices (see note)
4.7/5 (15 Votes)

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Preheat Oven 375 degrees. Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast f...

  • 1 eggplant
  • 5 red bell peppers
  • 5 cloves garlic
  • 1 large onion
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 1 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 tablespoons olive oil
  • Shredded cheese for topping
  • Grated Romano or Parmesan cheese
  • Naan bread
4.4/5 (12 Votes)

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In a heavy saucepan, combine egg, sugar, honey, mustard and cornstarch with a whisk until smooth

  • Dressing:
  • 1 egg
  • 1/4 cup sugar
  • 1 1/2 teaspoons honey
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons cider or white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 4 1/2 teaspoons butter or margarine
  • Salad:
  • 4 cups broccoli florets (about 1 med bunch)
  • 1 cup salted cashew
  • 1 cup cubed Swiss cheese
  • 1 can (11 ounces) mandarin oranges well drained
  • 1/2 cup raisins
  • 6 bacon strips, cooked and crumbled
  • 1/2 cup chopped red onion, optional
4.7/5 (11 Votes)

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Try this version of Gluten-Free Stuffing, made with quinoa and red rice stuffing mix

  • 1 packet quinoa and red rice (included with mix)
  • 3 1/4 cups water
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 tablespoons
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bunch Tuscan kale (about 8 ounces) stems removed and leaves thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 packet spices (included with mix)
  • 1 packet dried cranberries (included with mix)
  • 1/2 cup pine nuts, toasted
  • Zest 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)
4.7/5 (11 Votes)

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Heat a small amount of oil in a dutch oven or large soup pot over medium heat

  • extra virgin olive oil
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 1 can tomato paste (6 oz) (beet puree?)
  • 1 T chili powder
  • 1 T cumin
  • 1 t oregano
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can red kidney beans, rinsed and drained (15 oz)
  • 1 box vegetable stock or broth (32 oz)
  • 1 sweet potato, peeled and cut into 1/2″ cubes
  • S + P
  • 1 cup dry quinoa, rinsed and drained
  • avocado for garnish
  • cilantro for garnish
4.7/5 (11 Votes)

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Light, fresh, and full of the flavors of summer

  • 3 tablespoon Ricotta cheese
  • 1 tablespoon Greek yogurt
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon dill, finely chopped plus more for garnish
  • 1 tablespoon basil, finely chopped, plus more for garnish
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 1 tablespoon mint, finely chopped (optional)
  • salt & pepper to taste
  • 1 cucumber, thinly sliced
  • 1/4 cup grape tomatoes, quartered
  • pizza dough
4.6/5 (14 Votes)

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An explosion of flavors. Fresh garden radishes mingle with red onions in a brine to create this amazing relish

  • 1 bunch radishes
  • 1 red onion
  • 2 cups red wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 3 – 4 dashes hot sauce (optional)
4.7/5 (11 Votes)

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In a 4-quart heavy-bottomed saucepan, melt half (5 1/2 tbsp) of butter

  • 1/2 cup (1 stick) plus 3 tbsp butter, divided
  • 1/2 cup all-purpose flour
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 3 cups canned chicken broth
  • 1 (29 oz) can tomato sauce
  • 1 (29 oz) can diced tomatoes, with juice
  • 2 dashes hot sauce
  • 1/4 cup honey
  • 1 tbsp dried dill weed
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp dried basil leaves
4.6/5 (12 Votes)

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What you can do with all that leftover Corned Beef

  • 3 C diced cooked corned beef
  • 1 lb diced honeygold potatoes
  • 1/2 lb diced carrots
  • 1/2 C cooked shredded cabbage
  • 1 1/2 C corned beef juice (from the cooked corned beef)
  • 3 C water
  • salt & pepper to taste
4.7/5 (11 Votes)

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Cook linguine in boiling, salted water till al dente

  • 1 Pkg Dry Linguine
  • 1 Bulb Black Garlic, cloves sliced
  • 2 Tbsp. Extra Virgin Garlic Oil
  • 1 C. Chopped Fresh Herbs; Chives, Parsley & Basil
  • Freshly Grated Parmesan Cheese
  • Salt & Freshly Ground Black Pepper
  • 1 Red Mild Chilli, slivered (optional)
4.7/5 (11 Votes)

Any burning questions? Our chefs answer!

Black Garlic Linguine Sweet Cucumber Pickles