Vegetable
882 recipes found
Pea Ricotta Spread
This is perfect for a spring menu, as an appetizer or something to nibble on. It is really easy to prepare and it tastes delicious. Spread it on lavash, pitta bread or crackers, it is all so good.
Eggplant Fritters - Crispy on the Outside, Buttery on the Inside
Coating the slices in a thin batter prevents creates a creamy inside and crispy outside. This fritter recipe is the Bengali's favorite way to eat eggplant.
Fresh Spinach with Vegetables - Eat your greens and love them too!
Greens are a popular first course in Bengal. Make this slightly smoky, sautéed spinach with creamy aubergine and a sweet vegetable (winter squash or sweet potato) for a unique blend of flavors. Nigella seeds add a nice smoky flavor. They are a common ingredient in Middle-Eastern or North African baked products like flat-bread. Naturally also in Indian cuisine. You should get these black seeds in any middle-eastern or Indian store, or on the internet.
5-Ingredient Jewish Asian Cabbage Soup
Tongue in cheek. I had a very small green cabbage in my refrigerator that was begging for some attention. A few weeks ago I made some delicious chicken stock in which I had added a 2-inch nugget of fresh ginger. For months I have been making foxesloveslemons' Korean meatballs and therefore had an ample supply of Gochujang sauce. Armed with these three main ingredients, I made a delicious cabbage soup in a matter of 30 minutes. The cabbage and chicken stock make up the Jewish part of this recipe - the Gochujang sauce and soy sauce the Asian. This is quick, with a spicy and hot undertone balanced by the sweetness of the raisins. This soup makes a great lunch or a good first course.
Simple Roasted Eggplant Pate
This eggplant pate spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. This recipe is incredible!
Sweet Potato Butter with Ginger
This sweet potato butter spread cooks up in under an hour. This recipe is great on toast, pancakes or a waffle and includes the zing of apple cider and nutmeg.
Padrón Peppers with Toasted Cumin and Coriander
The Spanish Padrón peppers are eaten straight, after a brief grilling or stir-fry to give them brown blistery spots that greatly add flavor.
BASIL AND ALMOND PESTO
For this basil almond pesto recipe, no blanching or skinning is required; just blend it all together, and you have your aromatic fresh pesto ready in minutes.
Veggie Wrap
For this super healthy recipe, you can add whatever you want : chicken, tuna, salmon, peas, corn, tomatoes.... I added some yummy veggies chips, just because
Chard with Cranberries
I love the earthy flavor of Swiss Chard, and I'm intrigued by its Mediterranean origins. My family, however, wanted seasonings that would distract them from the clearly "good-for-you" vibe of chard. We met in the middle with some crunch and some tang! This is especially attractive with rainbow chard, but red chard is lovely too. Serve with brown rice and grilled meat for an easy summer supper.
Roasted Green Beans with Diced Dates, Garlic and Rosemary Marcona Almonds
Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. Or quinoa. Or by themselves. If you can't find Marcona almonds, substitute slivered almonds and reduce almond quantity by half.
Butternut, lentil and cucumber salad
This salad is not well complicated (as usual) and savours magnificently in a lunch box. Think simply of making it the day before.
Waverley Root's Agrigento Red Cabbage with Black Olives and Capers
Sweet and sour braised cabbage is a familiar character in German beer hall menus, with the punch of vinegar usually offset by melted brown sugar and apples. But as I've come to learn from this Sicilian recipe published in 1974, what braised cabbage might have really needed all along wasn't wasn't sweetness, but umami, in the form of black olives and crushed capers. Adapted slightly from [The Best of Italian Cooking](http://www.amazon.com/Waverly-Roots-Best-Italian-Cooking/dp/B0031VZ9H4/?tag=food52-20) (Grosset & Dunlap, 1974).
Celery Juice and Lemon Tom Collins (Mocktail or Cocktail)
I like this cocktail recipe and I needed to share it. Celery juice is great for when you want to go without booze. That said it is good with Tequila or Vodka.
Sake stewed kabocha w/miso
My new favorite way to cook and eat kabocha. (adapted from Refinery29)
Tomatillo Salsa
This Salsa is Spicy and full of charred Tomatillo, Lime and Cilantro flavor with a little crunch added by diced White onion. Taking only 10 min to make from start to finish this one is easy.
Borlotti & mushrooms
A simple,, super tasteful and healthy soup
buckwheat "risotto"
my first experience with buckwheat. i imagined it would go well with a pumpkin sauce. it was very simple, yet tasty and warm!
Creamy Tarragon Asparagus Tart
A crisper full of asparagus and a love of tangy flavors inspired this combination. This recipe is also ideal for improvisation--any dairy product combined with your favorite vegetable will work...Sauteed mushrooms or peppers would be delicious!
Pickled Banana Peppers
This pickled banana peppers recipe pairs well with cheeses, in salads, or you can break up that mundane sandwich routine with a few of these popped in there.
Pickled Jicama with Jalapeño Lime and Cayenne Pepper
Pickled Jicama with zesty Jalapeño, Cayenne Pepper, Lime Juice and Fennel Seeds. This easy fermented dish goes well with salads and anything cilantro!
Tomato Tart with Feta and Balsamic
I love this recipe because it's easy to make and easy to eat. You don't need a knife or fork to enjoy it, just a nice beer or a glass of wine and you're all set.
Smashed Peas with Mint
Simple, vibrant, and springy! These Smashed Peas with Mint are perfect for that day when you just don’t want to cook. Give this recipe a try!
Green Bean Almondine
Fresh green beans transformed into an elegant side dish.