Vegetable Recipes

Quick bulgur wheat simmered with mushrooms, zucchini, bell pepper, and carrots in an herb-seasoned broth. A diabetic-friendly, low-calorie side dish ready in 30 minutes.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

A simple but scrumptious chicken dinner that is easy to make with this simple crockpot recipe.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Bring memories of Thai into your home with this simple and delicious salad made from cucumbers, pineapple and watercress.

Palak paneer is a classic North Indian curry with golden-fried paneer cubes simmered in a spiced spinach gravy built on garam masala, ginger, garlic, and tomatoes. Creamy, green, and deeply warming.

Eggplant tomato chutney: a savory-sweet relish of cubed eggplant simmered with tomatoes, garlic, currants, and tarragon vinegar. A Mediterranean-style condiment for grilled meats, cheese boards, or crusty bread.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

Assemble this delicious and refreshing taco salad layer by layer, which makes the salad looks so appealing. Just before serving, gently toss everything together, then serve and enjoy.

Grilled portobello mushrooms are juicy, tender and flavorful, it's a delicious ingredient that can be used to make a salad, with the slightly bitter peppery arugula, and mild gruyere cheese, a tasty, quick and easy salad ready to enjoy!

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.