Vegetable recipe collection

Excellent! Very easy to put together. Would be good with shrimp, also!

This oven baked potato latke recipe uses a muffin pan to oven-fry the latkes, reducing the oil and still achieving shatteringly crispy potato latkes with creamy interiors.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Potatoes, bacon, onions and cheddar cheese, slow cooked in a Crockpot. It's hard to get more perfect than that.

Instant pot pressure cooker beef stew. Deliver rich "slow-cooker" flavor in just 30 minutes.

Prosciutto-wrapped sea scallops broil on skewers over a bed of quickly wilted baby spinach in a bright lemon-zest vinaigrette. A sophisticated seafood starter that comes together in under 30 minutes.

Grilled pulled pork tacos with sliced red potatoes and melted Monterey Jack folded into corn tortillas. Crisp grilled exterior, melty middle. Quesadilla-style.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.

Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.

A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

I made these cookies and they came out perfectly. They did not stick to the pan or spread while baking. I did drop batter with a spoon to keep them on the small side.

The pumpkin filling was very smooth and silky-like texture, I used all evaporated milk, reduced the sugar a bit, and the pumplin pie looked and tasted great with the right amount of sweetness. I had this tasty pumpkin pie with a dollop of Greek yogurt, and I absolutely enjoyed it.

A classic pumpkin pie spike with rum. Dark, rich and delicious.