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Vegetable recipes - 6281 recipes

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(If wanting to make this into a freezer meal follow freezer instruction below the normal instructions) Add the por...

  • Slow Cooker Size:
  • 2.5-3 lbs. country-style ribs (mine were bone-in)
  • 1 green bell pepper, sliced
  • 1 white onion, sliced
  • 1 cup Sweet Baby Ray's Barbecue Sauce
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. soy sauce
  • 1 pinch red pepper flakes
  • 5-quart or larger
4.8/5 (4 Votes)

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A classic Green Bean Casserole recipe slightly adapted from the one developed in the 1950s by the Campbell's Soup C...

  • 3 cups chicken stock
  • 1 ⁄2 ounce dried shiitake mushrooms, stemmed
  • Kosher salt, to taste
  • 2 pounds green beans, cut into 2-inch pieces
  • Canola oil
  • 1 1⁄4 cups flour
  • 2 small yellow onions, thinly sliced
  • 5 tablespoons butter
  • 1 ⁄3 heavy cream
  • Freshly ground black pepper, to taste
5/5 (3 Votes)

By

1. Place beets in a 3 qt slow cooker

  • 2 lbs small fresh beets, peeled and halved
  • 1/2 cup sugar
  • 1 / cup brown sugar
  • 2 tbs corn starch
  • 1/2 tsp salt
  • 1/4 cup orange juice
  • 1/4 cup cider vinegar
  • 2 tbs butter
  • 1 1/2 tsp whole cloves
4/5 (4 Votes)

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January 6, 2016 In terms of level of spiciness, that is totally up to you! and it happens mostly at step two when...

  • For the Cauliflower Burgers
  • 3/4 cup uncooked quinoa
  • 1 head cauliflower (about 6 cups florets)
  • 3-4 tablespoons oil, divided
  • a few generous shakes of spicy seasoning - cumin, chili powder, cayenne, etc.
  • 1/2 teaspoon garlic salt OR just a minced garlic clove or two
  • 3/4 cup breadcrumbs or ground almonds
  • 3/4 cup shredded Pepperjack cheese
  • 3 eggs
  • 1 1/2 teaspoon salt
  • Burger Toppings
  • a few good squeezes of lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped purple cabbage
  • magic green sauce
  • chipotle mayo
  • buns (may I recommend jalapeño cheddar?)
5/5 (3 Votes)

By

1. In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach

  • 15 oz part-skim ricotta
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup spinach, chopped
  • Salt and pepper
  • 4 cups of your favorite sauce
  • 4 medium zucchini, sliced 1/8" thick
  • 16 oz part-skim mozzarella cheese, shredded
  • 2 tbsp parsley, chopped
5/5 (3 Votes)

By

Cook's Note: You can use the calamari tentacles, just be careful they don't fall off the skewer into the grill

  • GRAPEFRUIT VINAIGRETTE:
  • 1/4 cup fresh grapefruit juice
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • CALAMARI SALAD:
  • 1/4 cup extra-virgin olive oil
  • Pinch red chili flakes
  • 1 clove garlic, peeled and finely chopped
  • Zest of 1 lemon, plus juice of 1/2 lemon
  • 1 small bunch fresh parsley, chopped (about 1/3 cup)
  • Sea salt
  • 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
  • Freshly ground pepper
  • 4 handfuls baby arugula
  • 1 pink grapefruit, segmented
  • 1/2 bulb fennel, shaved very thinly on a mandolin
  • Bamboo skewers, soaked for 30 minutes or metal skewers
5/5 (3 Votes)

By

In a small bowl, using a hand mixer, beat 
the butter with the yogurt at medium speed until well blended and fluf...

  • 5 tablespoons salted cultured butter, at room temperature
  • 1/4 cup plain whole-milk yogurt
  • Coarse sea salt, for garnish
  • 3 bunches of mixed radishes with their greens (about 2 1/4 pounds)
5/5 (3 Votes)

By

Hollow the zucchinis and make sure you don't break them

  • 5 small/medium zucchinis
  • 1/2 cup of rice (washed and not cooked)
  • 0.25 lb of ground beef
  • cinnamon
  • 7 spices pepper
  • Salt
  • 1 cup of tomato sauce
  • Unsweetened greek yogurt.
4.6/5 (35 Votes)

By

Choose the best-quality fish for this simple ceviche

  • 1/4 medium red onion, chopped, plus thin slices for serving
  • 1 large celery stalk, chopped
  • 2 garlic cloves, smashed
  • 1/4 habanero chile, seeded
  • 1 tablespoon chopped peeled ginger
  • 1/2 teaspoon sugar
  • 1 tablespoon Kosher salt, plus more
  • 1/3 cup coarsely chopped fresh cilantro
  • 1 pound sea bass fillet, skin, bones, and bloodline removed
  • 1/2 cup passion fruit juice or fresh orange juice, strained
  • 1/2 cup fresh lime juice, strained, plus more to taste
  • 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size
  • micro-greens, for serving
5/5 (3 Votes)

By

Roasted sweet carrots with sea salt, goat cheese and crispy garlic chips are the stars of this refreshing, healthy

  • 2 bunches (10-12 medium size) carrots
  • 10 ounces pre-washed baby arugula and spring mix salad greens (2 containers)
  • 4 ounces 'Purple Haze' Cypress Grove Chevre goat's milk cheese or similar soft goat cheese
  • 4 large garlic cloves, peeled
  • Extra Virgin Olive oil
  • Balsamic vinegar
  • Sea salt
  • Freshly ground black pepper
5/5 (3 Votes)

By

Roasted Sweet Potatoes drizzled with Pomegranate Molasses make for a delicious, fancy side dish!

  • 2 organic white sweet potatoes, sliced into 1/2-inch thick slices
  • 1 TB organic extra virgin olive oil or coconut oil
  • 1-2 TB Pomegranate Molasses: http://www.keyingredient.com/recipes/1555705033/pomegranate-molasses/
5/5 (3 Votes)

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This hybrid dish is a cross between a frittata and a pasta based casserole

  • 8 ounces fusilli dry pasta
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 cup half and half
  • 4 ounces goat cheese
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 8 ounces baby spinach
  • 6 large eggs
  • olive oil cooking spray
  • 2 large ripe tomatoes, sliced
  • 1 cup shredded mozzerella
5/5 (3 Votes)

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Spinach, Tomato & Goat Cheese Pastatta Slow Cooker Country Style Barbecue Ribs with Bell Peppers and Onions