Vegetable recipe collection

Rich, restaurant-style creamy broccoli soup with tender florets, buttery broth base, half-and-half, and sharp cheddar for stirring in at the table.

Dairy-free pumpkin pie blends silken tofu into the custard in place of evaporated milk, for a smooth, traditional-tasting pumpkin pie with no dairy. An easy blender filling for the holidays.

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

This fluffy deep dish quiche is so easy to prepare. Substitute non-fat sour cream or mayonnaise and reduced fat Cheddar cheese to lighten it up.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

Quick baba ghanoush with steamed eggplant, tahini, lemon, garlic, and a hint of cumin. The 13-minute version that skips the smoky char in favor of pure, clean eggplant flavor.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

Microwave New England clam chowder: bacon, potatoes, carrot, onion, clams, milk, and cream all cooked in a single casserole. Classic chowder flavor ready in about 20 minutes.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Try this potato and mushroom savoury pie for a side dish with style.

Tangy Dijon mustard and red wine vinegar wake up tender new potatoes in this make-ahead potato salad loaded with colorful bell peppers and a hint of heat from red pepper flakes.

Homemade cream of tomato soup made from fresh tomatoes, celery, and onion blended smooth and finished with evaporated milk. The from-scratch answer to the canned red can on the pantry shelf.

Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.

Make-ahead pumpkin chiffon pie with a cloud-light gelatin filling of pumpkin, brown sugar, cinnamon and nutmeg folded into stiff egg whites. Lighter than classic pumpkin pie and a Thanksgiving prep-day winner.