2,331 vegetable recipes

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

I added some pureed strawberries and a couple of drops of red food coloring to make the cake pink.

A scrumptious side dish that has a unique flavor everyone in your family will love.

Zucchini halves loaded with a savory ground beef, rice, and fresh dill filling, smothered in spaghetti sauce and Parmesan breadcrumbs. A hearty Italian-style dinner that feeds a crowd.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.

Five biscuit variations from a single Bisquick base: rolled, dropped, sweet cinnamon, filled, and Latvian bacon-onion. Pantry-quick biscuits in under 20 minutes from baking mix and milk.

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.

Fettuccine and colorful vegetables tossed in a creamy coconut red curry sauce. This Thai twist on pasta primavera is vegan, vibrant, and on the table in 25 minutes.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.