233 fresh vegetable recipes

Gently poached chicken breast tossed with spaghetti, broccoli, carrots, green beans, and peas in garlic butter with fresh basil and Parmesan. Spring vegetables meet comfort food.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Fresh herb turkey loaf with oats, egg whites, red bell pepper, celery, parsley, and basil. A lighter take on meatloaf that's leaner and packed with vegetables.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

A lighter vegetarian lasagna with homemade veggie-red wine tomato sauce, ricotta, fresh spinach, and nonfat mozzarella. Ovo-lacto friendly and packed with vegetables in every layer.

One-pot brown rice simmered with sundried tomatoes, cashews, fresh basil, and lemon zest. A hearty vegan rice dish packed with chunky vegetables and bright Mediterranean flavor.

Blanched vegetables stir-fried in a rich almond-cashew paste with paneer, potatoes, and fresh mint. A vibrant Indian jalfrezi that's vegetarian and ready in 30 minutes.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Whole wheat couscous topped with sautéed asparagus, yellow bell pepper, zucchini, and Bermuda onion. A 15-minute vegetarian side or light main that celebrates fresh spring vegetables.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.