Vegetable Recipes

Miso and garlic roasted tofu, crusty and crunchy croutons with miso-garlic dressing give this classic caesar salad tangy and scrumptious taste.

This is such a flavorful salad, the vinaigrette brings all the flavors together, and the spinach, dried cranberries and cheddar cheese are perfectly delicious with this tasty dressing.

Sugar snap peas are sweet with a lovely crispiness. We think they are probably the best vegetable now commonly available. In this recipe they are combined with wax beans and radishes along with a light lime dressing that highlights the clean crisp and sweet flavors. A perfect side dish to boost the veggie intake in any meal.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.

This healthy version of Caesar salad has great flavor. For a complete dinner you can add cooked chicken breasts and toss in salad.

This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

A delicious, filling and well balanced chicken caesar salad satisfies everyone at the dinner table.

This easy to make recipe is loaded with flavors, want a lighter and tasty nachos, try this one, and you will love it.

In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.

Very crispy like the name, celery seeds worked deliciously well in the coleslaw, and it tasted very refreshing with a bit sweetness and sourness. A great side dish with many main courses.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Slow cooker ground beef stroganoff with mushrooms, sour cream, and tomato paste in a rich gravy. Set it and forget it for 6-8 hours, then serve over egg noodles.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.