Vegetable
894 recipes found
Green Beans with Crispy Shallots
This recipe creates a tasty side dish. Green beans with crispy shallots is a savory and wonderful addition to any meal. Just be sure you use fresh beans.
Macedonian Pinjur (Baba ganoush on steroids)
This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends!
Roasted Garlic Scapes
Every spring I scour the markets until I can find my true love--garlic scapes. I buy them, and make this recipe's roasted garlic scapes for pestos and dips.
Sweet Pea Soup
This incredibly simple soup ticks all the boxes: easy, cheap, beautiful, bright and flavorful. It's one of my most requested soups both at work and and home. The key is not re-cooking the frozen peas, which are already blanched, preserving their natural flavor and vibrant green. The soup is delicate and sweet, and OH THAT COLOR!
Garlicky Goat Cheese Toast
9 months ago I planted my first garlic and this week I pulled several bulbs out - what I am I going to do with it all? After using it in stirfry and sauteed Swiss Chard I wanted to go all the way with some of my favorite tastes so Roasted Garlic and Goat Cheese Toast was born. It makes a great lunch or snack or you could get fancy with it as an appetizer. The trick is to have it already roasted and waiting in the fridge so all you have to do is squeeze that goodness onto your toast, top it with your favorite goat and go! Simple and good. If you are an avocado toast fan you might like this too. If you eat communally or share an office you may want to ensure others in the room are eating it too.
Garlic Scape Pesto
Pesto is beginning to make a regular appearance at dinner at my house. Toss it with pasta, spread it on toast; thin it with more olive oil and it'll become a happy alternative to whatever you've been dressing your salads with.
Crunchy Cannellini Snacks (Roasted White Beans Snack)
This recipe turns savory cannellini beans baked into a crunchy snack. You won't believe how delicious these roasted white beans are.
Balsamic Roasted Brussels Sprouts
Roasting the Brussels Sprouts brings out the sweetness. The balsamic reduces to make a yummy caramelized glaze.
Avocado Pesto Stuffed Peppers
I love Jalapeno poppers, & these Avocado Stuffed Peppers are the non-spicy (healthier!) recipe. With only 3 ingredients, super simple to make, and always a hit.
Butternut Tomato sauce
I paid more than $6 for a jar of gourmet pasta sauce, but after reading the ingredients I realized it was pretty simple. Adding defrosted butternut squash--the whole package with a quart jar of homemade or quality prepared tomato pasta sauce--couldn't be easier. Not only does this add a great nutritional punch, but its a complex flavor and nice thickness that adds a lot to homemade sauce or baked pasta dishes.
Darina Allen's Rhubarb Ginger Jam
This rhubarb ginger jam recipe is so simple with just four ingredients and allows you to enjoy the special flavor of rhubarb all year long.
Bottle guard dessert. Serve cold .
This is my family receipe . My grand mother use to prepare it at all the occasions . Love cooking it every all the time .
Kale & Quinoa Salad
All winter my favorite dish was "greens and beans." That general description allows for lots of variation, and we tried 'em all. For spring (and a hot day that felt like summer), I wanted a new, fresh salad that was substantial enough to stand up to grilled meat while still tasting light and bright. Kale, of course, is the miracle food of the moment (during a recent visit, a friend told me "every restaurant in Brooklyn has a kale salad"), and quinoa probably is too. Anyway, both offer earthy flavor with lots of protein and nutrients.
Spinach with artichoke
I was trying to spruce up a side dish of spinach, and since my kids like artichokes, I thought adding those would be great.
Cauliflower, Green Beans, and Tomato Frittata
Serve with a mixed greens salad or store in an airtight container for 2-3 days as a snack or easy meal.
Grilled Corn with Basil Butter
Now that the first corn is starting to appear at the markets, it's pretty much all I can think about. This dreamy basil butter recipe is the perfect solution.
Chorizo, Mozzarella and Vegetable Mini Pots
My father gave me two beautiful Le Creuset mini-casserole pots. They've been sitting collecting dust in my cupboard for six months now because I couldn't figure out what to do with them. This Bank Holiday weekend I thought I would invite a friend over and see if I could come up with some way to use them. The resulting mini casserole seemed to go down pretty well so I thought I would post it here. Forgot to take after photos so an in-progress shot will have to do.
Brown butter ramps
The hill behind my friend's house is covered in gorgeous ramps each spring, which she generously shares with me. Since I never know when a bunch of ramps will show up at my back door, I've developed a way to use them that's quick, easy, and goes well with anything I'm making for dinner.
Cabbage Chopped Salad
This can take a while — or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you’re slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.
Post-holiday artichokes braised in sweetened red wine vinaigrette
So I'd just got back from holiday and had been to the market for supplies. When I got home, however, I realised that despite having bags full of fresh veg I had very little to draw them together with. What to do? Well, get happy with the vinegar, oil, garlic and honey and braise those gorgeous, violet lovelies, of course! The secret ingredient being the cynarin in the artichokes that makes everything around them taste sweet - yes, even vinegar ...
Simple Glazed Carrots
The preparation of the carrots is very specific, so stay on track. Once cooked, the carrots are delicious and addictive. Slightly adapted from Martha Stewart
grilled courgettes with fresh mint
Charred Carrots with Orange Peel and Mint
A lot of people hate cooked carrots, I imagine because of the bland school lunch variety that has been boiled within an inch of it's life. Fair enough. But I believe this crispy and sweet version would be enough to convert even the most devout hater. Roasted at high heat until they are blistered and tender crisp, the orange peel highlights their sweetness, and the mint brings and element of irresistible freshness.
Crunchy Sweet Potato Fries or "Croutons"