8,893 vegetable recipes

Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.

Boiled spaghetti squash for a low-carb pasta substitute. Cut, simmer 30 minutes, scrape out the noodle-like strands. Diabetic-friendly side or pasta swap.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

A succulent chicken fondue that doesn't take a lot to make or enjoy!

Cubed SPAM, tender broccoli, and rice baked in a creamy cheddar cheese and sour cream sauce with buttered bread crumbs on top. This cozy one-dish casserole feeds six and comes together with pantry staples.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Layer spinach, fennel, salami, and ricotta-pesto filling in a towering savory pie wrapped in buttery homemade crust for an Italian feast that feeds a crowd.

Let your kitchen take in the delicious aroma of this succulent and savory stew.

Flour-dusted veal cutlets seared golden, then tossed with sautéed mushrooms, fresh tomatoes, and basil in a rich Marsala wine sauce. Served over fettuccine with a shower of Parmesan, this romantic Italian dinner for two is ready in 45 minutes.

Mushrooms are cooked in a hot wok, served with an easy yet tasty white sauce that's made with milk and cornstarch, simply cooked in a wok.

Though it need a little long time to cook, good to try and all the time is worthy.

Roasted butternut squash and cauliflower pile onto a bed of creamy Parmesan polenta spiked with rosemary. A hearty vegetarian main that's equal parts rustic Italian comfort and weeknight simple.

Moroccan tomato and roasted green pepper salad from Fez with cumin, paprika, preserved lemon, and olive oil. A smoky, bright North African appetizer or side dish.

Chilled sweet and sour cabbage-tomato soup pureed smooth with honey and lemon, finished with orange juice and tofu balls. A vegetarian cold soup that balances tangy, sweet, and savory.