920 saute vegetable recipes

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Sopaipillas are puffy fried bread pillows made from a simple dough of flour, baking powder, shortening, and milk. Light, hollow, and golden, perfect drizzled with honey.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Classic buttermilk fried chicken with paprika and black pepper, fried in a cast-iron skillet until deep golden and crispy. A Southern-style recipe with an overnight buttermilk brine.

Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.