2,331 vegetable recipes

This is a great recipe. I added extra salt & pepper like others had suggested. These were gobbled up very quickly.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Rose petal jam from fragrant red cabbage roses, sugar syrup, and a squeeze of lemon. An old-world floral preserve with the perfume of a summer garden in every spoonful.

Blanched broccoli rabe tossed with sizzling garlic butter and hot pasta, topped with grated Italian cheese for a quick weeknight Italian classic.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

German potato pancake (Kartoffelkratzet) made from boiled potatoes grated with eggs, sour cream, and flour, then pan-fried in lard until crisp. Traditionally served with stewed rhubarb.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.