8,899 vegetable recipes

Pat's Shrimp Creole with a two-stage sauce: the first vegetables simmer into the tomato base for 45 minutes then get strained out, and fresh aromatics with brown sugar finish the dish. Serves 8 over rice.

Baked taco meatballs made with ground beef, rice, and pureed vegetables, smothered in taco sauce and cream of cheddar soup. A cheesy, Tex-Mex twist on classic meatballs the whole family will love.

Lemon & Garlic Broiled or Grilled Chicken Breasts recipe

Incredibly rich, red wine flavor infused into the rice perfectly with the tomato and cheese. Typically from Northern Italy, choose a Pinot Noir or any other good Italian drinking wine.

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Layers of garlic-sautéed zucchini and fresh sliced tomatoes baked with basil, oregano, and buttery seasoned bread crumbs. A simple vegetable casserole that celebrates summer produce.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Savory hazelnut compound butter with Parmesan, lemon zest, and fresh tarragon. A no-cook flavored butter for grilled fish, roasted vegetables, or crusty bread.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Ham and apple pie layered with chopped ham, Granny Smith apples, onion, and sage, topped with buttered mashed potatoes baked until golden. A savory cottage pie with a sweet-tart twist.

Osso bucco alla Milanese: cross-cut veal shanks braised low in white wine with vegetables and herbs, finished with classic lemon-parsley-garlic gremolata.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.