Vegetable recipe collection

Moist and delicious, this quickbread is easy to make and full of harvest flavors. This recipe can be baked as a loaf or muffins.

Ensenada chili pot is a slow-cooker beef chuck chili with kidney beans, corn, tomatoes, pimientos, and green chiles, served over rice with shredded cheddar. A Baja-inspired Crock-Pot dinner.

Fantastic focaccia bread layers garlic, mozzarella, romano, plum tomatoes and olives on a pre-made pizza shell for a fast, cheesy Italian-style flatbread baked in 35 minutes.

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Quick, easy and delicious. No need to run to the store. This homemade version tastes so much better, and it's good for you.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Grainy mustard mashed potatoes simmered right in cream infused with garlic, thyme, and bay, then mashed silky and spiked with whole-grain mustard. A rich, tangy upgrade on the classic side dish.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

The classic Italian tomato sauce, great for any pasta dish or to add flavor any Italian style dish.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Herb-loaded hummus made with chickpeas, sauteed onion and garlic, toasted sesame seeds, and a blend of basil, coriander, and oregano. A fresh take on classic hummus.

Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.

Cream of broccoli soup with butter-sauteed onion and celery, simmered broccoli, and a finishing pour of half-and-half. Smooth pureed soup ready in 40 minutes.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.