825 fresh vegetable recipes

Tender and juicy grilled flank steak is great to make a sandwich, especially when you have leftovers. Herbed goat cheese and caramelized onions sure will add tons of yummy flavors into every bite.

A French-Caribbean lamb stew from Martinique and Guadeloupe, simmered with Colombo curry powder, ginger, garlic, boniato or potato, and calabaza squash. Make-ahead friendly and even better the next day.

Pan-seared beef tenderloin topped with melted blue cheese and sweet balsamic caramelized onions. A simple, elegant steak dinner that's ready in 40 minutes.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

Use some of leftover turkeys to make this creamy and tasty macaroni, which will definitely impress your family!

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

Pillowy pumpkin dumplings tossed with wilted radicchio, softened onions, and red pepper flakes. A low-fat vegetarian main dish that's on the table in under 20 minutes.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

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A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Discover easy cheesy black bean and corn quesadillas ready in 30 minutes – perfect for quick vegetarian dinners, beginner-friendly Mexican-inspired meals, or healthy weeknight recipes with canned beans and melty cheese.

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Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

This is an excellent recipe, even you are not vegetarian, you will love it too.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.