477 fresh vegetable recipes

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

"This delicious main dish is really open to your own taste in fresh vegetables. Feel free to switch your favorites for your not-so-favorite ones. Some have even suggested adding mushrooms, garlic, diced cooked chicken and extra sauce."

Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.

Grilled vegetables, tomato sauce, and mozzarella cheese are layered over a homemade pizza crust. It tastes freshly delicious! So much better than the store-bought frozen pizza .

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

Tomato, celery, and lettuce salad, a fresh, crunchy three-vegetable salad lifted with za'atar and a drizzle of olive oil. Crisp, light, and ready in minutes for an everyday side.

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Make your own original french fried onions. You'll never use those inedible canned french fried onions again.

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

Literally 5 minutes of cooking time. Start to finish this baby bok choy about 10 minutes and is packed with flavor.