9,083 vegatable recipes

Whole wheat penne tossed with braised butternut squash, kale, crispy smoked tofu, and Parmesan. A hearty, low-fat winter pasta that's on the table in under 45 minutes.

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.

Potato-tomato bisque with rehydrated sun-dried tomatoes, corn, celery, and thyme in a half-pureed base thickened naturally with blended potatoes and low-fat milk. A creamy, low-fat soup with concentrated tomato flavor.

Citrus fruit salad with mandarin oranges, pink grapefruit, and tender bibb lettuce tossed in a homemade poppy seed dressing made with tarragon vinegar and dry mustard.

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Classic fudge cake with cocoa powder bloomed in hot water for deep chocolate flavor. A tender two-layer cake ready for buttercream frosting in 30 minutes.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

A simple but tasty chicken salad that is perfect for a light lunch or dinner when you're constantly on the go.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Quick, easy and delicious. An ideal one pan meal for a week night.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.