Vegetable Recipes

Company beef Oriental with ground beef, snow peas, water chestnuts, bamboo shoots, and mandarin oranges in a soy-molasses glaze. A retro Asian-inspired dinner served over rice.

Argentine-style grilled flank steak with classic chimichurri sauce of parsley, garlic, jalapeño, oregano, olive oil, and red wine vinegar. Sliced thin across the grain.

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Peanut burgers: pan-fried vegetarian nut burgers with roasted peanuts, cashews, herbes de Provence, and yeast extract for deep savory flavor. A meat-free burger with genuine character.

Broccoli-pasta toss with fettuccine, Parmesan, toasted sesame seeds, and garlic. One pot, 20 minutes, low calorie, and just 6 ingredients for a quick vegetarian side or light meal.

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.

Basmati rice studded with five dried fruits, sliced mushrooms, slivered almonds, and cinnamon. A fragrant side dish that pairs beautifully with veal or poultry.

Turkey divan casserole with spaghetti, broccoli, mushrooms, and a homemade cheddar cheese sauce. A hearty baked pasta dish that's great for using leftover turkey.

Fresh fettuccine twirls with crisp-tender broccoli, cauliflower, and asparagus in a light basil-Parmesan sauce, then gets crowned with toasted almonds for a vegetarian pasta dinner bursting with spring vegetables.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

A delicious dip that is perfect for veggies, tortilla chips and crackers.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.