Vegetable
882 recipes found
Bachelor's Gazpacho
You don't have to be single, or male, to appreciate this authentic classical treasure.
Lemon Sole Roasted with Leeks and Tomatoes
I adore leeks but the only recipe I know and love that uses them in all their glory is Julia Child’s recipe for oven braised leeks. That recipe takes about an hour to prepare which is way too long for a weeknight. So instead I made this Lemon Sole Roasted with Leeks and Tomatoes and it was so good! The leeks caramelized and the tomatoes added their lusciousness and made the whole thing just delish!
PUMPKIN & PANCETTA PASTA
A few years ago, I lived in Bologna -- home to Italy's best pasta. One of my favorite meals there: pumpkin, pancetta and penne. Pasta alla zucca is a slippery mix of roast squash, grated cheese and pan-fried pork. I first tasted it in Osteria del Montesino -- a neighborhood eatery filled with anarchist students. It tasted so good that I had to ask how to make it. The cook's reply: 1) bake the squash, 2) stir with cheese / pancetta, 3) toss and 4) serve. Roasting the squash brings out sugary notes balanced by the umami of the salted pork.
Cabbage with pasta ( Krpice sa zeljem )
From a trip down memory lane.
Acorn Squash Burritos
When making a burrito, the quality of the tortilla is important. We get ours at the tortilla factory a couple blocks away--it's a small family owned restaurant, but of course most people aren't that luck, and there are those nights when we don't plan ahead and have to use tortillas from the grocery store. The end result is also affected by the quality of the salsa; use your favorite, homemade if possible. This isn't so much a recipe as a fortunate combination that came about with leftovers (the squash and seeds were already roasted and the salsa made) and a need for lunch.
Kimchi Hummus
This is a great to introduce Kimchi to the unadventurous eater.
Unbelievably Quick Black Bean Soup
If you're looking for an incredibly fast yet delicious soup, look no further. Instead of chopping and cooking all the ingredients for traditional black bean soup, use a jar of salsa instead, preferably fire-roasted. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/unbelievably-quick-black-bean-soup
Quinoa Pizza with Tomato and Mushrooms
tomatoes provencal
This easy side dish satisfies with sweet roasted tomatoes, topped with a crunchy crumb topping!
Caldo Verde
This recipe proves the point that the sum is greater than the parts. Who knew that potatoes, kale, chorizo, a little garlic and water could produce something so hearty, full of flavour and satisfying. This is what to make when you only have a few hardy winter vegetables to hand and a crowd to feed. Easy, cheap and fabulous.
Apple red cabbage
I grew up with jarred red cabbage, but this recipe for a home made version is so much better, and foolproof - as easy as opening a jar, really.
HOMEMADE GARLIC DILL PICKLES
Easy garlic dill pickle recipe and top with a personalized food label for gift giving.
Warm Brussels Sprout and Couscous Salad
This is a very simple, vegetarian and healthy recipe. Not to forget delicious. Perfect for a fast dinner after gym or after a busy day.
Tahini Roasted Broccoli
For this roasted broccoli recipe, toss the broccoli in a mixture of tahini, lemon juice, minced garlic, olive oil, and salt and pepper. Bake for 10 minutes.
Smoky roasted tomato and red pepper soup
Crock Pot Vegetable Stock
In an effort to eat better, and maybe stock up on some winter soups, I present to you this vegetable stock. It’s made in a crock pot, and it couldn’t be easier. I always keep a sealable baggie full of vegetable scraps in my freezer, and recently my brother, Dane, called me to ask how to make vegetable stock from a similar baggie of vegetables that he had in his freezer. This reminded me that my bag was pretty much full, from carrot peels, onion butts and leftover pieces of zucchini, broccoli, garlic and whatever else I happened to throw in there, so it was time for me to make stock, too. It really doesn’t matter what vegetables you have, as long as you can fill up a 1 gallon baggie of whatever it is. Just toss it all in the crock pot (no need to thaw it out), add a bay leaf and 8 to 10 cups of water, then let it simmer on low for 8-10 hours (or on high for 4-5 hours, but I prefer the flavors of a low, slow stock). The color and texture of your stock will vary depending on what you have in your crock pot. For example, I had a few leftover bits of purple carrot in my stock, so it was a lovely dark brown color. The longer you let your stock bubble away for, the darker it will be, so consider that when you make yours. You can certainly make this in a stock pot on the stove, if you like – just bring it to a simmer, cover and allow it to cook for 3 hours or so. I do think that the crock pot is the best way to go about it, though, and considering how easy and waste-free the method is, I don’t see why everyone wouldn’t try it!
Cauliflower fritters
crisp and Fried snacks and starters are a hot favorite during winters.As cauliflower is very easily available during this seasons so we make many recipes and starters with cauliflower.
Five-Ingredient Feel Good Soup
Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well.
Apple Cheddar Panini
This Panini has a beautiful combination of sweet and savory flavors. Simple, light, and healthy vegetarian dish!
Collard Greens with Lime + Peanuts
These collard greens conjure the tropics which is enticing no matter the season here in New England.
Carrot Salad with Feta + Nigella Seeds
This gorgeous middle-eastern inspired carrot salad is an impressive way to use up that half-bag of carrots languishing in the vegetable drawer.
Kale, Celery, + Fennel Salad
This wintry kale salad straddles the line between salad and slaw, and does so with finesse. It's hearty, bright, and can even hold its own in the fridge overnight. If I'm in the mood for heat (which is pretty much always) I like to serve with big pinches of red pepper flakes. Visit on my blog at: http://www.hungryinlove.com/blog/2014/11/18/kale-celery-fennel-salad
Beet, Orange, and Black Olive Salad
This Beetroot Salad recipe is a simple adaptation of one in Yotam Ottolenghi's Plenty, which calls for the addition of Treviso, parsley, and orange flower water.
Baked Chipotle Butternut Squash Chips with Cilantro and Queso Fresco
These sweet, salty, and spice baked butternut squash chips can definitely hold their own against traditional potato chips. Not only are they healthy and easy to make, but they're not too bad to look at, either!