825 fresh vegetable recipes

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

One-pot whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan in a vegetable juice broth. A filling low-fat vegetarian dinner for two, ready in about an hour.

Garden salad pizza topped with fresh tomatoes, red and green bell peppers, red onion, and scallions tossed in olive oil and vinegar over melted mozzarella. No sauce needed when the vegetables are this fresh.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Vegetarian asparagus mushroom casserole bound with brown rice, eggs, garlic and cashews under a mozzarella crown. A one-dish supper with fresh spring vegetables and earthy aromatics.

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

Earthy parsnips soften into sweetness alongside fresh rosemary and briny olives for a rustic Mediterranean soup that transforms humble root vegetables into elegance.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.