2,056 vegatable recipes

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Braised red cabbage with fresh cranberries, red wine, and garlic in a tangy-sweet side dish. Low-fat, diabetic-friendly, and a natural pairing with roast turkey.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Curried egg and artichoke dip, a quick chunky party dip with chopped hard-boiled eggs and artichoke hearts in a curry-spiced sour cream and mayo dressing. No-cook appetizer ready in 10 minutes.

Cubed SPAM and broccoli in a creamy cream cheese and Parmesan sauce, baked under a cheesy buttermilk biscuit topping with sliced almonds. A cozy, hearty stew-casserole hybrid that feeds eight.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Indian-spiced fried potatoes with coriander, cardamom, cumin, ginger, chili powder, nutmeg, mace, and cloves. Boiled then pan-fried until crispy and golden. A flavorful side for two.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.