Recipes - Vegetables
showing 50 matching recipes
Chickpea and Sweet Potato Stew
This healthy, delicious vegan stew will satisfy everyone.
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Slow-Simmered and Savory Pot Roast
Here's a whole, satisfying dinner in one pot, just waiting for you at the end of the day!
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Mollie Katzen’s Vegetable and Walnut Pizza
A good homemade pizza recipe is invaluable, and we’d go so far as to call Mollie Katzen’s Vegetable and Walnut Pizza truly great.
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Very Veggie Lentil Chili
Even your meat eaters will be satisfied with such a thick, rich chili. The texture is similar to “regular” chili, and the flavors are bold enough to transform this lowly, inexpensive legume to a real feast.
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“New-Fashioned” Grilled Cheese Sandwiches
There’s nothing better than a real, old-fashioned grilled cheese sandwich -- unless it’s a real, “New-Fashioned” Grilled Cheese Sandwich.
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Eat Yer Veg Cupcakes
These delightfully different cupcakes come from Guest Blogger Sylvia Regalado. Gotta try 'em.
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Roasted Sweet Potatoes with Simple Balsamic Vinaigrette
Here's a slightly new take on sweet potatoes.
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Pumpkin Pear Muffins
These delicious muffins combine the best flavors of fall for holidays or anytime you want a special treat.
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Pumpkin Granola Pancakes with Mountain Apple Compote
Served with our Apple Compote or plain, these pancakes are so festive no one will realize that they’re also good for you.
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Roasted Garlic Artichoke Dip
This is everyone's favorite artichoke-cheese party dip revved up a bit with roasted garlic. It's a YUM!
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Turkey Tetrazzini
We've made Turkey Tetrazzini for so many years right after Thanksgiving that it's become as much of a tradition as turkey sandwiches. This is comfort food plain and simple.
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Spinach Lasagna
We’re always thankful for a fail-safe recipe to serve our vegetarian friends, and this one is at the top of our list. Who would think lasagna could be ready for the oven in less than half an hour? And what a lasagna it is.
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Edamame Soup
When we spotted a recipe for Edamame Soup in a new cookbook by our friend Belinda Hulin, we got inspired and adapted Belinda’s luscious soup with its fresh, bright Asian flavors.
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Black Bean-Red Pepper Salad with Shrimp
Whether you serve it as a side dish or a main, this hearty, low-fat salad will hit the spot.
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Pumpkin-Sweet Potato Bisque
Is there anything better for fall -- and Thanksgiving -- than Pumpkin Bisque? This version has sweet potatoes and peanut butter for a perfect combo.
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Three-Cheese Broccoli Quiche
Lighter on the egg and emphasizing the trio of cheeses, our broccoli quiches will turn any brunch into a special occasion.
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Broccoli Casserole with Two Cheeses
We've updated this retro casserole to lift a bit of the fat. It's still one of our top choices for the holiday table!
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Faux Maque Choux (Cajun Corn and Tomato Stew)
Maque Choux traces back to the Acadian French and Native American roots of Louisiana. This corn and tomato stew combines the best flavors of several culinary traditions.
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Overstuffed Twice-Baked Potatoes
This steakhouse favorite is considered a side dish in a restaurant but our recipe makes a filling entree.
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Strawberry-Feta Side Salad
Here's the perfect go-to side salad -- a little bit dressy but oh-so-easy. And it goes with practically everything.
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Pre-Race Chicken-Veggie Pasta
If you have tri-athletes you know the lingo. But even if the only “tri” you do is shopping, cooking and cleaning, this is a winning combination of chicken (lean protein), fresh vegetables (vitamins and nutrients) and pasta (crucial carbs).
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Chicken Stew the Easy Way
Here's a modern version of a kid-friendly classic -- Chicken Stew or Chicken and Noodle Soup -- whichever name makes you hungrier. This recipe combines the best of both.
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Portabello Mushroom "Steak" Sandwiches
Expand your grilling horizons with these portabello "steak" sandwiches. They're meatless but so hearty you won't miss the beef.
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Ciabatta, Chicken and Cheese Sandwich “To Go”
This is our go-to sandwich when times call for “to go.” We’ve tried to cover all the bases – safety, health, transport and taste.
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Tomato and Cucumber Salad
Here's a salad for summer's peak with cooling cukes and ripe-red tomatoes. It's simple and satisfying.
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Iceberg Wedge Salad All the Way
We only indulge in the classic iceberg wedge salad at a “nice” steakhouse. But how easy is that salad? If served it with bacon, tomatoes and hard cooked egg, it morphs into dinner.
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Petra’s Guacamole
Guacamole recipes abound, but this is Alicia's personal favorite recipe because it came from a special friend in Mexico. To say this recipe is authentic is putting it mildly.
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Crab and Artichoke Appetizer Pizza
This appetizer pizza is essentially topped with a jazzed-up version of an old Junior League cookbook standby – artichoke dip. It's decadent and delicious.
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Fred's Red Barbecue Sauce
This is Beverly's family's favorite BBQ sauce -- slightly sweet with an undercurrent of complex spices and the faintest bit of burn in the back of your throat.
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Fire Roasted Tomatoes and Chicken over Ziti
Fire Roasted Tomatoes and Chicken over Ziti uses canned tomatoes, and if you don’t happen to find fire roasted ones, regular diced works great, too.
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Pineapple Salsa for Summer
There’s nothing like an exotic salsa to brighten up a meal. We especially like this pineapple version, adapted from Desperation Dinners!
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Classic Iceberg Wedges with Blue Cheese Dressing
This is an old-fashioned recipe that's made a comeback at steakhouses around the country. For good reason, we say!
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Summertime Gazpacho
This is an authentic Spanish-style gazpacho with one small twist -- vegetable juice replaces straight tomato. It's a taste of the Costa del Sol in 20 minutes flat.
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Greek Potato Salad
This salad from Debbie Moose's new book Potato Salad: 65 Recipes from Classic to Cool is tart and creamy, with the bite of feta cheese. A Greek friend said this was “just like Mom makes.”
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Ranch Slaw
Here's a quick and easy take on coleslaw that even kids will like!
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Broccoli Cheese Soup
My friend Pauline Byron turned me on to the glories of the immersion blender when she shared her terrific recipe for Broccoli Cheese Soup.
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Crock Pot Risotto with Gourmet Mushrooms
Traditional risotto requires stirring for half an hour. Now all you have to do is cook some onions, give the rice a quick sauté, dump everything into the Crock Pot and leave the room.
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Roasted Cabbage
Alicia grew up eating cabbage in one of two ways: in slaw and steamed. Her cabbage experience has broadened over the years. Witness this high-heat phenom!
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Mexican Stuffed Red Peppers
Here's a South-of-the-Border twist on traditional stuffed peppers. Steaming in the microwave makes for faster prep and bright, crisp-tender peppers that delight the eye and the palate.
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Summer’s Vichyssoise
When it’s hot out soup can still be dinner -- just make it cold.
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Chili-Topped Potato Skins
Why only enjoy potato skins in restaurants when they’re so fun to make at home? Bring on the football game and call in the fans.
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Tabbouleh is Easy!
Also spelled tabouli, this ultra-healthy Middle Eastern treat is inexpensive too.
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Baked Potato Soup
When we make our Perfect Baked Potatoes, we often bake extras just to use in this soup. We like ours sinfully loaded, but without all of the extras, it’s a low-calorie meal.
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The Perfect Baked Potato
Want a perfect steakhouse potato – with the skin a little crunchy, and the middle, moist and fluffy? Here you go!
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Cajun Corn Chowder
Thanks for this soup's rich flavor go to New Orleans chef Paul Prudhomme. We turned his two-hour recipe into this 20-minute version.
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Garlicky Green Beans
These beans always give the turkey some competition at our Thanksgiving table. But why wait? They’re a winner any day of the year.
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Caesar Salad with Grilled Chicken
Who can knock a great Caesar? Keep just a few basics on hand for this one. And speaking of knock, our homemade Caesar dressing will blow your socks right off.
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French Onion Soup
Real French Onion Soup? We’re not kidding. Tasting is believing.
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Sweet and Savory Chicken Salad
Chicken, figs and assertive greens sync up for a sizzling salad.
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Desperate Cobb Salad
The original Cobb salad was made famous in the 1920s by Bob Cobb, owner of Hollywood’s Brown Derby Restaurant. We take a few liberties to make things stress-free -- but still delectable!
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