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Vegetable recipes - 6281 recipes

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Prepare tortellini as directed on package Head soup and milk in a large saucepan over medium heat, stirring occasio...

  • 1 can cheddar cheese soup
  • 1 cup milk
  • 1 can diced tomatoes with basil, oregano, and garlic
  • 2 cups chicken broth
  • 4 oz prepared cheese tortellini (Buitoni brand)
  • 2 oz fresh spinach, stems removed, and chopped
  • 1/4 t red pepper flakes
  • 1/4 t garlic powder
4.8/5 (5 Votes)

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This Indian-spiced salsa is a delicious fusion of spices

  • 1/2 cup canola oil
  • 1 serrano chile with seeds, sliced
  • 1 cup white onion, thinly sliced
  • 1 teaspoon garam masala
  • 1 pint grape tomatoes, coarsely chopped
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 1/2 cup coarsely chopped cilantro
4.8/5 (5 Votes)

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Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large ...

  • 4 large leeks, white and pale-green parts only, tough outer layer removed
  • Kosher salt
  • 1 small shallot, finely chopped
  • 1/2 garlic clove, finely grated
  • 1 tablespoon Sherry vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon sugar
  • 1/4 cup olive oil
  • Freshly ground black pepper
4.5/5 (6 Votes)

By

The Local Palate, April 2015, Page 99

  • Walnut Pesto
  • 4 ounces toasted walnuts
  • 2 garlic cloves, minced
  • 3 ounces finely grated Parmesan cheese
  • 4 ounces extra virgin olive oil
  • Salt
  • Chili flakes to taste
  • Buttermilk Dressing
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 teaspoon fresh thyme
  • 6 medium basil leaves
  • Salt and black pepper
  • 1 pound shelled soybeans
  • 1 vine-ripe tomato, cut into 1-inch cubes
  • 1 ounce finely grated Parmesan cheese
4.8/5 (5 Votes)

By

Preheat oven to 350 degrees

  • 1-1 1/2 pounds thin Asparagus, tough bottom pieces of stalk lightly snapped off
  • 3/4 pound Crimini Mushrooms, halved, quartered pieces
  • 4 ounces Surchoix De Chevre, thinly sliced, broken into coarse bite size pieces
  • olive oil, approximately 11/2 to 2 tablespoons each for both asparagus and mushrooms
  • 1 1/4 teaspoons fresh thyme, about 4-6 sprigs, leaves slid off, chopped
  • 1 teaspoon fresh parsley, chopped fine, approximately
  • 4 whole eggs, pastured, or, Egglands Best
  • 1 tablespoon butter, approximately, enough to cover pan bottom for frying 4 eggs
  • One generous pinch of coarse kosher salt each for asparagus, mushrooms,egg, more to taste
  • One pinch each cracked black pepper, asparagus, mushrooms, and whole fried eggs before serving
4.8/5 (5 Votes)

By

A lovely spring tuna salad

  • For the Tuna Salad:
  • 2 12 ounce cans albacore tuna in water, drained
  • 2 stalks celery, chopped
  • 6-8 scallions (green onions) finely chopped
  • 2/3 cup mayonnaise
  • 2 lemons, juiced and strained
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon cracked black pepper, more or less to taste
  • For the Greens Salad:
  • 1 cup raw, fresh small Tuscan Kale, per individual salad, cut chiffonade into half inch strips then cut in half for bite size pieces
  • 1/4 cup any small edible decorative greens, curly endive, micro greens, Korean water cress or green water cress per individual salad
  • 3 edible fresh chive blossoms per individual salad
  • For the Dressing
  • 5-6 clementines, halved, juiced and strained
  • 3 tablespoons grape seed oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper
4.8/5 (5 Votes)

By

Preheat the oven to 425°

  • One 2-pound head of cauliflower—halved, cored and cut into florets
  • 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped rosemary
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
4.4/5 (8 Votes)

By

Try this delicious Chickpea Pancakes with Leeks, Squash, and Yogurt recipe!

  • 6 tablespoons olive oil, divided
  • 1 medium leek, white and pale-green parts only, chopped
  • 1/2 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 cup grated peeled squash (such as butternut or kabocha)
  • 1 large egg
  • 3/4 cup chickpea flour
  • 1/4 teaspoon baking powder
  • 1/2 cup plain yogurt
  • 1/4 cup coarsely chopped fresh parsley
  • Flaky sea salt, such as Maldon
4.8/5 (6 Votes)

By

Another signature dish of Louisiana, jambalaya is usually rich and meaty

  • 1/4 cup olive oil
  • 1 yellow onion -- finely chopped
  • 1 red or yellow bell pepper -- seeded and chopped
  • 2 celery stalks -- finely chopped
  • 1/2 pound smoked ham -- diced (or smoked sausage)***
  • 3 clove garlic -- minced
  • 2 bay leaves
  • 1 1/2 teaspoons fresh oregano -- minced
  • 1 teaspoon fresh thyme -- minced
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup chopped green onions
  • 1 eggplant (small) -- peeled and diced
  • 1 diced tomatoes -- canned
  • 1 1/2 cups chicken or vegetable stock
  • 1 cup uncooked long grain rice
  • sea salt
  • ground pepper
  • NOTE: I usually add 14-16oz Andouille sausage to the recipe instead of ham. I also add a pound of shrimp during the last 5-10 minutes of cooking time.
4.5/5 (6 Votes)

By

Preheat oven to 425 degrees

  • 2 teaspoons toasted cumin seeds
  • 2 teaspoons toasted coriander seeds
  • 2 teaspoons toasted fennel seeds
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoon cayenne pepper
  • 2 tablespoons minced garlic
  • 1 1/2 pounds ground lamb
  • 2 teaspoons Aleppo pepper, optional
  • 8 thick rosemary sprigs, leaves stripped from half of each
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Kernels from 4 large ears corn
  • 1/2 cup cream
  • Zest and juice of 1 lime
  • 1 teaspoon sumac, optional
4.8/5 (5 Votes)

By

use two large zucchini for two servings

  • 2 large zucchini, peeled and julienne with julienne peeler
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher or sea salt
  • 4 cloves garlic, sliced
  • Freshly grated parmesan cheese
4.8/5 (5 Votes)

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In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely choppe...

  • FILLING
  • 2 cups sliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired
  • 2 cups sliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen
  • 1/4 cup packed light brown sugar
  • 1 tablespoon minced crystallized ginger
  • TOPPING
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup white whole-wheat flour
  • 1/4 cup packed light brown sugar
  • 1 tablespoon minced crystallized ginger
  • 1/8 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
4.8/5 (5 Votes)

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Peach, Rhubarb and Ginger Crisp Spinach and Tortellini Soup