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Vegetable recipes - 6281 recipes

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1. Place pork tenderloin in a food storage container with soy sauce, garlic, lemon juice, olive oil, and pepper

  • 1 1 1/4 lb pork tenderloin
  • 1 tbs soy sauce
  • 1 tbs minced garlic
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1/8 pepper
  • 2 tbs honey
5/5 (2 Votes)

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To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin stri...

  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • 1 star anise
  • 4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling
  • 4 cups sun gold or cherry tomatoes, halved
  • 1/2 teaspoon kosher salt, plus 1 teaspoon
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons sherry vinegar
5/5 (2 Votes)

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This recipe is easy to make, easy to divide and multiply

  • 12 med tomatoes- cored (no need to peel)
  • 8-12 garlic cloves (peeled)
  • 3 Bell Peppers- Red, Orange, Yellow (1 ea- cut into slices- seeds removed)
  • 1 med Red or Vidalia Onion- quartered and separated
  • 2 limes- juiced
  • 1 lemon- juiced
  • handful cilantro leaves- cut random leaves off
  • 1 1/2 teaspoon cider vinegar
  • 2-3 packs of Mrs. Wages Medium Classic Salsa (Purchased on Amazon or at some Walmart stores)
  • kosher salt- to taste
  • (optional- jalapeños)
  • Six 8 oz jelly jars and lids – sterilized
5/5 (4 Votes)

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Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad wit...

  • Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 2 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon shallot, minced
  • Toss:
  • 1 fennel bulb, trimmed, cored, and thinly sliced about 4 cups
  • 1 Granny Smith apple, cored and thinly sliced
  • zest of 1 lemon, minced
  • Top with:
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, chopped and toasted
  • 1 cup roasted beets, cut into 1/2” thick half-moons (1 large beet)
  • fennel fronds
5/5 (2 Votes)

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Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown

  • 1/4 lb (125 g) bacon, chopped
  • 2 cloves garlic, chopped
  • 2 leeks, cleaned and sliced
  • 4 potatoes, peeled and cubed
  • 1 small red bell pepper, chopped
  • 1 small red onion, chopped
  • 4 cups (1 L) vegetable stock
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) Dijon mustard
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/2 cup (125 mL) light cream or heavy cream
  • 1/2 cup (125 mL) chopped fresh parsley
5/5 (2 Votes)

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Place potatoes in a large saucepan and cover with water

  • 2 LB RED POTATOES PEELED AND CUT INTO BITE SIZE PIECES
  • 1/2 LB BACON COOKED AND CRUMBLED
  • 3 TBSP BACON DRIPPINGS
  • 1/3 CUP MAYONNAISE
  • 1/3 CUP SOUR CREAM
  • 1/3 CUP CREAMY RANCH SALAD DRESSING
  • 1/3 CUP CHEDDAR CHEESE
  • 1 TBSP DIJON MUSTARD
  • 3 GREEN ONIONS CHOPPED
4.4/5 (50 Votes)

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Preparation Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- x 5-in...

  • 3 cups diced cooked chicken
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups shredded Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and diced
  • 1 cup finely chopped pecans, toasted
  • 4 green onions, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon seasoned pepper
  • Garnishes: 7 to 8 green onion stems and 1 red chile pepper, halved.
5/5 (2 Votes)

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Nothing beats a warm, comforting bowl of crab chowder with corn on a winter day

  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • Serrano pepper, minced
  • 4 ears of corn, kernels removed (3/4 cup each ear)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups broth
  • 1/2 bunch cilantro, chopped
  • 8 ounces crabmeat
  • Juice of 1 lime
  • 3/4 teaspoon salt
3.5/5 (4 Votes)

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A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and roughly chopped
  • 8 ounces dried French lentils, such as Le Puy
  • 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 2 bay leaves
  • 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar, plus more to taste
4.3/5 (3 Votes)

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F&W's Justin Chapple likes mixing canned pumpkin puree into his silky, buttery mashed potatoes for extra color and ...

  • 4 pounds large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 sticks unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups pumpkin puree
  • Kosher salt
  • Pepper
5/5 (2 Votes)

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This smoothie is so sweet and satisfying, you won't notice the greens

  • 1/2 orange, peeled
  • 2 Medjool dates, pitted
  • 1/4 cup almonds
  • 1 banana, peeled, cut into 1-inch pieces
  • 2 cups torn kale leaves
  • 1/4 cup unsweetened almond milk or coconut water
4.5/5 (4 Votes)

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Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until the...

  • 2 small or 1 large fresh poblano chiles
  • 1 small head cauliflower, cored and cut into rough 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, plus more for cooking quesadillas
  • 3 scallions, thinly sliced
  • 1 tablespoon lime juice
  • 2 cups (about 8 ounces) coarsely grated vegan monterey jack cheese
  • 12 small (7-inch) flour tortillas
  • Cumin-Lime Crema
  • 1 cup cashews soaked for at least 4 hours
  • A few gratings fresh lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • Pinch of salt
  • water until desired consistency
  • Lazy Taco Slaw
  • 1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
  • Coarse salt
  • Juice of half a lime
  • 2 scallions, sliced thin
  • A dollop of vegan mayo
  • A dash of hot sauce (optional)
  • 1/4 cup roughly chopped cilantro or flat-leaf parsley leaves
5/5 (2 Votes)

Any burning questions? Our chefs answer!

Charred Cauliflower Quesadillas Honey Garlic Pork Tenderloin