8,893 vegetable recipes

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Peanut butter chocolate chip cookies loaded with chopped pecans and semisweet chocolate. Butter and shortening create a crisp edge with a soft, nutty center.

Creamy homemade spinach soup thickened with a silky roux and brightened with a whisper of nutmeg. Ready in 30 minutes with simple pantry staples, this comforting bowl feeds six hungry people on a cold night.

Almost Whole Wheat Choco Banana Peanut Cookies recipe

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.

Three onion pie with feta layers slow-cooked yellow and red onions and leeks with eggs, feta and fresh herbs in a breadcrumb crust. A Greek-leaning crustless tart that works for brunch, lunch or dinner.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Add another dish to your summer barbecues with this scrumptious potato salad your whole family will enjoy!

Skillet shredded potato, zucchini, and carrot sauté with butter and basil. Quick 30-minute vegetable side dish, naturally gluten-free, diabetic-friendly.