9,107 vegetable recipes

Stuffed cucumber appetizer with a whole cucumber hollowed out and packed with dill cream cheese, then chilled, sliced into rounds, and sprinkled with paprika. A retro party snack.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Country chili made with black-eyed peas and sausage instead of the usual kidney beans and ground beef. Soaked overnight, simmered with canned tomatoes, chili powder, and garlic salt for a Southern take on chili.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Szechuan pepper stir-fried eggplant with garlic and sesame oil. Just four ingredients, one wok, and ten minutes for a smoky, numbing-spice Chinese side dish.

South Indian green pepper curry with ground coconut, poppy seeds, turmeric, and coriander. A simple vegetarian curry with a fragrant masala paste and fresh cilantro.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Spanish tortilla (tortilla espanola) made with just potatoes, eggs, olive oil, and salt. A classic four-ingredient egg and potato omelette served warm or cold.