Vegetables
1337 recipes found
Fish and Vegetables
Brown Rice Casserole
Summer Aioli Feast
In Provence an aioli feast is not just a summer affair. But I love to throw an aioli party in the summer, when my guests and I can sit outside and enjoy the endless array of fish and vegetables with chilled rosé. Sometimes it’s a potluck, and each guest brings a vegetable or fish to eat with the aioli. Traditionally the fish would be poached, but if you’re outside with the grill going, go ahead and grill it (though that would require more olive oil, and the whole point of this garlic mayonnaise feast is to serve the mayonnaise with plainly cooked foods). The vegetables are traditionally boiled, but I prefer steaming most of them. Use this list of vegetables to guide you, but rely on the market when you make your choice. You don’t have to serve everything on the list.
Stewed Greens With Tomatoes and Mint
This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas’s book “The Greek Vegetarian.” I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers’ market, like amaranth or purslane, they will work in this dish.
Parsnip Gratin With Turmeric and Cumin
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Carrot and Parsnip Salad
Carrot, Parsnip and Potato Colcannon
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Baby Lamb With Noodles And Vegetables
Lamb and barley soup
Split Pea and Barley Soup
Stuffed Butternut Squash
Gregory Cox's Warm Chicken And Vegetable Salad
Winter Short-Rib Stew
Mixed Vegetable Potage
Shaved Artichoke Salad
Prepping artichokes can take time and patience, but they are among the most delicious of nature’s gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.
Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)
This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you’re in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of “Nhum: Recipes from a Cambodian Kitchen” (Rotanak Food Media, 2019), said this dish was a special one: “People raise chickens to sell, not to eat,” she said, speaking of villages where she conducts research. “The money from one chicken can feed the whole family, at least, for three days.” To kill a chicken, then, is to honor a guest.
Stuffed Mexican Flank Steak
Shaker Stewed Tomatoes
Stir-Fried Asparagus, With Jicama
Caramelized Sunchokes with Beet Confit
Stewed Red Cabbage
Red Cabbage Salad
Shaved Butternut Squash With Dates
Shaved slivers of raw butternut squash make for a surprisingly refreshing and crisp salad. Here, it is served with a dressing of tangy buttermilk, sweet dates and crunchy pumpkinseeds. Look for a small, fresh butternut squash, preferably one with a long neck, which makes it easy to shave.
Roasted Carrot and Avocado Salad
In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.