825 fresh vegetable recipes

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Sliced smoked turkey sausage stir-fried with fresh vegetables in a ginger-soy brown sugar glaze, served over steamed rice. A quick, flavorful skillet dinner that brings big Asian-inspired taste to the weeknight table.

A fun, interactive Chinese-style hot pot where guests cook shrimp, chicken, beef, and fresh vegetables in simmering broth right at the table. Dinner and entertainment in one pot.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Fresh fruit salad with pineapple, cantaloupe, strawberries, grapes, and blackberries in a homemade celery-honey dressing. A Southern Living-style summer salad with a blended vinaigrette.

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Tender asparagus spears served on a smoky roasted red pepper puree with balsamic vinegar, olive oil, and fresh thyme. A vibrant, diabetic-friendly vegetable side dish.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Deep-dish broccoli and red pepper pizza loaded with three cheeses: mozzarella, provolone, and Parmesan. Fresh vegetables in a golden pie crust shell.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Quick Korean bibimbap rice bowls with savory ground meat in soy-sesame sauce, a fried egg, fresh vegetables, and toasted sesame seeds. A colorful, customizable weeknight dinner in 20 minutes.