Vegetable Recipes

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Hearty Australian patio salad with kidney beans, hard-boiled eggs, cheddar cheese, celery, onion, sweet relish and sour cream. Protein-packed 5-minute salad.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Albondigas soup with cumin-spiced beef meatballs simmered in a rich broth with cabbage, zucchini, tomatoes, green chiles, and fresh cilantro. A hearty Mexican meatball soup.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Slow-simmered chicken with nutty Jerusalem artichokes, loads of garlic, saffron, lemon, and fresh basil, finished with toasted pine nuts. A rustic Mediterranean braise with golden, aromatic broth.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Chickpeas simmered in a slow-cooked Spanish sauce of bell peppers, green chili, tomatoes, garlic, and parsley. A simple, vibrant vegetarian dish ready in 45 minutes.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Wild rice with quinoa cooks both grains in one pot with soy sauce for a nutty, protein-rich side dish. The staggered cooking method ensures both grains finish tender at the same time.

Tortellini pasta salad with blanched broccoli, carrots, leeks, and bell peppers in a homemade balsamic-thyme mayonnaise with orange zest. A colorful, garden-fresh vegetarian salad.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.