2,270 vegetable recipes

Sourdough banana bread uses one cup of active starter to add tang and depth to the classic loaf. A smart way to use sourdough discard while turning ripe bananas into something memorable.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Buttery sauteed spinach with pine nuts, plumped raisins, garlic, and a pinch of nutmeg. A Sicilian-inspired side dish that turns simple greens into something extraordinary.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Italian-style sauteed spinach with olive oil, garlic, lemon juice, and a pinch of sugar. A simple side dish cooked in the water clinging to the leaves, with optional Parmesan.

Sweet potato phoenix nests deep-fried between two sieves into crispy, golden lattice bowls. Just 3 ingredients and a stunning presentation for stir-fries or salads.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Tender new potatoes dressed in a warm sour cream sauce studded with crunchy cucumber, radishes, scallions, and green pepper. A fresh and easy spring side dish ready in under 45 minutes.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

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.