1,932 vegetable recipes

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

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.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Touched by Angels, light as a feather melt in your mouth biscuits.

A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.

Broiler-roasted red peppers with fresh lemon juice and salt. Three ingredients, silky-sweet strips that go with anything Mediterranean. Better than jarred.

Golden buttermilk biscuits use shortening and tangy buttermilk for sky-high layers and a tender crumb, with cream of tartar doubling down on the lift. Old-school camp-style biscuits that bake up golden in just 10 minutes.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

Simple buttered fiddleheads with lemon juice, salt, and pepper. A quick springtime side dish that highlights the grassy, asparagus-like flavor of fern shoots.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that'll have you reaching for seconds.