1,932 vegetable recipes

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

Parboiled cauliflower and broccoli tossed with colorful bell peppers in a creamy tahini-lemon dressing with garlic. Served chilled with pita wedges and fresh parsley for a vibrant, Mediterranean-inspired vegetable salad.

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Crisp Japanese cucumber salad in sweet rice vinegar dressing with fresh ginger. A refreshing make-ahead side dish that pairs with sushi, teriyaki, or any Asian meal.

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.

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Badrijani Sunelebit is a classic Georgian dish of golden pan-fried eggplant slices layered with fresh basil, raw garlic, and white wine vinegar. Served cold as a salad or side.

Pimento-stuffed olives wrapped in sharp cheddar dough with a kick of cayenne, baked until golden and puffed. A retro cocktail party appetizer that never goes out of style.

Cool, green, and refreshing, this avocado aperitif blends ripe avocado with cucumber, fresh parsley, and lemon juice over crushed ice. A silky, savory sip to kick off any meal. Ready in 15 minutes.

The complete guide to cooking asparagus: boiled, steamed, and microwaved. Learn how to prep, peel, and cook fresh asparagus spears and pieces to crisp-tender every time.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.