Vegetable Recipes

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Oil and vinegar coleslaw skips the mayo for a light, tangy slaw of shredded cabbage tossed in red wine vinegar, a little sugar, and oil. Crisp, refreshing, and ideal for picnics, tacos, and barbecue.

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.

Oven-dried tomatoes, a simple slow-roast technique that concentrates summer tomatoes into chewy intensely sweet jammy slices. Better than store-bought sun-dried, with infinite uses across the kitchen.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Molded cucumber gelatin salad with cream cheese, carrots, onion, and lemon juice made with sugar substitute for a diabetic-friendly side dish. A retro Jell-O salad with no added sugar.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Potato fudge uses mashed potatoes as the secret binder in a chocolate candy rolled in coconut or walnuts. A Depression-era confection that works better than it has any right to.

Add another dish to your summer barbecues with this scrumptious potato salad your whole family will enjoy!

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.