583 sauteed recipes

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

A Louisiana-style turkey gumbo loaded with sauteed okra, the holy trinity of celery, onion, and green pepper, fresh and canned tomatoes, and file powder, served over rice. Leftover turkey gets a bayou soul in 40 minutes.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Sweet pinto pie blends cooked pinto beans with sautéed onions, cinnamon, and nutmeg into a silky filling baked in a pie crust. A budget-friendly, high-fiber twist on sweet potato pie that'll fool everyone at the table.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

A selection of root vegetables and herbs gives these veggie burgers excellent flavor and bits of hazelnuts and oats helps provide good texture.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Crock pot barbecued pork turns leftover pork roast into tender pulled-pork sandwiches, slow-cooked in a homemade sweet-and-tangy tomato BBQ sauce. A freezer-friendly make-ahead, ready to pile on buns.