2,056 vegatable recipes

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Country chili made with black-eyed peas and sausage instead of the usual kidney beans and ground beef. Soaked overnight, simmered with canned tomatoes, chili powder, and garlic salt for a Southern take on chili.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Szechuan pepper stir-fried eggplant with garlic and sesame oil. Just four ingredients, one wok, and ten minutes for a smoky, numbing-spice Chinese side dish.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Spiced Chinese cucumber salad with sesame oil, hot soybean paste, soy sauce, and lemon. A crunchy, spicy-tangy cold side dish that takes just minutes to prepare.