Vegetable Recipes

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Creamy stovetop tuna with sauteed mushrooms and celery in a homemade white sauce. Diabetic-friendly comfort food from two cans of tuna and a handful of pantry basics in 45 minutes.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

Rich, restaurant-style creamy broccoli soup with tender florets, buttery broth base, half-and-half, and sharp cheddar for stirring in at the table.

Velvety broccoli soup made from scratch with fresh broccoli florets and stems, potatoes for body, and evaporated milk for richness without heavy cream.

Scalloped asparagus layered with sharp cheddar cheese sauce and toasted almonds. Microwave method makes this creamy side dish ready in 30 minutes.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Creamed lima beans and corn baked in a homemade white sauce with Parmesan cheese. A comforting vegetable casserole side dish that's bubbly in 30 minutes.