3,996 vegie recipes

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Overnight porridge with cracked wheat, rolled oats, molasses, and dried fruit soaked overnight then cooked in minutes. A hearty, make-ahead whole grain breakfast with no added sugar.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

San Francisco vegetable soup, a light ginger-sesame broth with bok choy, snow peas, carrot, and red pepper. Vegan, quick, and built to keep every vegetable crisp-tender.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

Spiced pickled peach slices preserved in white wine vinegar with brown sugar, dried chili peppers, cinnamon, cloves, and allspice. Ready after 3 weeks of curing in the jar.

Pickled blueberries in a sweet cider vinegar brine with cinnamon and pickling spices. Refrigerator pickles that are ready after an overnight soak.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.