2,056 vegatable recipes

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

Jamaican-style sauteed greens with collards (or kale), jalapeno, allspice, onion, and a squeeze of lime. A Caribbean spin on cooked greens with warm spice and bright citrus.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Grilled or broiled asparagus are tender, crispy and full of flavor, drizzling some freshly homemade dressing, along with some these meaty and succulent grilled mushrooms, another excellent side-dish with barbecued meats. Simply delicious!

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

Add some variety to your meals with these delicious salad made of collard greens and italian plum tomatoes.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

Braised romaine lettuce with a Mornay sauce topped with cheese and broiled until brown and bubbly.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Adding fresh goat cheese to your favorite tomoato soup adds a great flavor of creamy zing! You are going to love it!