Vegetable recipe collection

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

Pumpkin bread loaded with semisweet chocolate chips, warm cinnamon, and nutmeg. A brown-sugar dusting in the pans bakes into a sweet, slightly crisp crust around a moist, tender crumb. The holiday quick bread that vanishes fast.

Light pumpkin pie with a fluffy chiffon-style filling on a graham cracker crust, sweetened with sugar substitute and lifted with whipped egg whites. The lower-sugar pumpkin pie for the holiday table.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Moist pumpkin bread with cinnamon, pumpkin pie spice, and optional toasted walnuts. Large-batch quick bread that yields two loaves perfect for fall gifting, freezing, or holiday breakfasts.

Classic chilled gazpacho, the no-cook Spanish soup of ripe tomatoes, cucumber, pepper, and onion blended with tomato juice and a splash of wine. Light, refreshing, vegan, and ready in 10 minutes.

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

Homemade spinach pasta dough from scratch with flour, eggs, cooked spinach, and olive oil. Kneaded by hand and cut into any shape, yielding 1 1/4 pounds of fresh green pasta.

Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.

Authentic Greek tzatziki sauce made with strained yogurt, grated cucumber, garlic, dill, and olive oil. The classic cooling Mediterranean dip and sauce for souvlaki, gyros, and pita.

Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.

Very yummy pumpkin bread bakes up moist and tender with warm nutmeg and an oil-based batter. This big-batch recipe makes multiple loaves and freezes beautifully for the holidays.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.