Vegetable Recipes

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Mim's cabbage rolls stuffed with ground beef, rice, eggs, and nutmeg, baked in a sweet-and-sour tomato sauce with brown sugar and lemon juice. A freezer-friendly family recipe with Eastern European roots.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Carrot and onion puff: a lightened soufflé with shredded carrots, cheddar, and oat bran. Egg whites only, no yolks, for a tall, golden, low-calorie vegetable side.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

This 30-minute Aloo Gobi brings tender potatoes and cauliflower together in a fragrant masala of onion, garlic, ginger, and tomatoes with turmeric and garam masala. A quick vegetarian Indian classic for busy weeknights.

Cha-Cha Murphys are Mexican-style twice-baked potatoes stuffed with salsa, cilantro, buttermilk, sour cream, and Monterey Jack cheese. All done in the microwave.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.