Vegetable Recipes

Cool cucumber, roasted peanuts, fresh basil, jalapeño, honey, and sesame oil make this no-cook Thai salsa a crunchy, sweet-spicy condiment for grilled meats, fish, or chips.

Layered cabbage casserole with ground beef, bacon, sauerkraut, rice, and spaghetti sauce baked low and slow for 3 to 4 hours. A hearty, hands-off one-dish dinner.

One, Two, Three is a 3-ingredient ground beef and cabbage casserole layered with canned tomato soup. A pantry-staple weeknight dinner that bakes hands-off in a Dutch oven.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Pearl onion gratin baked in seasoned cream with nutmeg until browned and bubbly. A classic French side dish with just six ingredients and a blanching trick for easy peeling.

Microwave baked sweet potatoes deliver tender, fluffy potatoes in minutes. Scrub, pierce, arrange in a circle with space between them, and microwave to perfection. Quickest healthy side dish without firing up the oven.

Baked chili cheese grits casserole with cheddar, jalapenos, eggs, and cream of chicken soup. A Southern side dish with a spicy kick and a golden, crispy top.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Layered dinner casserole with green beans, sliced ham, cream of celery sauce, melted American cheese, and buttery croutons. A microwave-quick 1970s supper.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

German potato salad with crispy bacon, tangy vinegar dressing, and a flour-thickened sauce served warm. A diabetic-friendly version using sugar substitute.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.

Protein-packed avocado tofu egg dip blends creamy avocado with tofu, grated hard-cooked eggs, Dijon mustard, and horseradish. A tangy, no-cook dip ready in 15 minutes.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).