Vegetable recipe collection

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

Broiled potato skins loaded with pepper jack cheese and crispy bacon, cut into bite-size pieces for game-day appetizers. A quick broil melts the cheese in two minutes.

Broiled tomato sandwich on toasted bread with balsamic-marinated tomatoes, Parmesan and herbed mayonnaise. 15-minute vegetarian lunch or light dinner.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.

Glossy stir-fried chicken wings marinated in soy and dark corn syrup, then simmered with fresh ginger, mushrooms, bamboo shoots, and a splash of dry sherry. Sticky, savory, and finger-licking good.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Microwave brown rice stew with knackwurst sausage, tomatoes, carrots, celery, and Italian herbs. A one-pot weeknight dinner that cooks entirely in the microwave in about an hour.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

A new twist on a Thanksgiving classic! This pumpkin pie has a rich maple flavor and a delicately crisp bruleed top.

Twice-baked potato 'boats' stuffed with scrambled eggs, ham, zucchini, red pepper, and Parmesan. A hearty handheld brunch dish that delivers the eggs-and-hash-browns combo in one shell.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.