Vegetable recipe collection

Homemade calzones packed with ricotta, sun-dried tomatoes, prosciutto, and stretchy mozzarella. The tomato oil sautéed onions add a savory depth that takes these over the top.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Classic Southern candied sweet potatoes: thick-sliced sweet potatoes baked low and slow in a brown sugar glaze until the edges caramelize. Four-ingredient Thanksgiving side, no marshmallows required.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Tender carrot slices sauté in butter then simmer in sweet Marsala wine until glazed and glossy, creating an elegant Italian-inspired side dish that's ready in under 25 minutes.

Ancient Roman-style glazed carrots simmered with cumin, mint, lovage, and a splash of champagne vinegar. A rustic Italian side dish with herbaceous depth and a glistening finish.

Lightly floured fish cubes sautéed with mushrooms, garlic, cherry tomatoes, and curry powder, deglazed with white wine and served over rice. A quick dinner for two in 30 minutes.

This delicious one-pan meal will for sure make everyone want extra.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.

Chicken paprikash with sweet Hungarian paprika, tomatoes, and a swirl of sour cream finished off the heat so it stays silky. A weeknight one-pot version of the Central European classic, served over noodles to catch the rosy sauce.

Edible flower salad with nasturtium leaves and blossoms layered over Vidalia onions and tomatoes, finished with celery and vinaigrette. Stunning and peppery.