1,915 vegetable recipes

Quick hot potato salad with red potatoes, scallions, and creamy ranch dressing. Toss warm spuds with ranch, dust with paprika, garnish with chives for easy summer sides.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

If you love banana bread you will adore this simple recipe that's easy to understand and follow.

Christmas molasses cookies rolled, cut, and frosted into festive shapes. Brown sugar, dark molasses, cinnamon, and ginger build the deep spice flavor of an old-fashioned holiday cookie.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Moravian Christmas cookies rolled paper-thin with molasses, brown sugar, and warm spices like clove, cinnamon, and ginger. A heritage Pennsylvania Dutch holiday cookie that snaps with every bite.

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

Old-school peanut cookies packed with chopped peanuts, brown sugar, and vanilla. Crisp-edged, chewy-centered cookies that taste like a peanut butter cookie's nuttier cousin.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Sweet pickled cherry tomatoes simmered in a thick sugar syrup with fresh ginger, lemon juice, and lemon rind until jewel-like and transparent. Makes 6 pints of gorgeous homemade preserves.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!