Vegetable recipe collection

A delicious savory tart, chunks of feta, black olives and herbal crust are delicious together. It can be served as an appetizer or a main dish!

A super tasty pasta salad with loads of flavor from the feta cheese, olives, roasted bell peppers and marinated artichoke hearts. A great make-ahead salad that makes leftovers to fight over!

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!

A sweeter Memphis slaw featuring bold southern flavors so it can stand up to full flavor barbecue classics such as pulled pork or Memphis ribs.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Prepare your next fiesta with this spicy and delicious dish that will lift everyone's spirits!

Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.

It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.

Crispy potato pancakes from a simple batter of grated potato, egg, onion, and flour, pan-fried golden in a shallow pool of fat. Serve them piping hot with applesauce or a dollop of sour cream.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

This cornbread is delicious, use cream style corn, stir in scallions and cheddar cheese, cheesy and moist.