Vegetable recipe collection

Linguine with Mussels Sun-Dried Tomatoes & Olives recipe

Linguine with Sun-Dried Tomatoes and Spinach recipe

Asian-style burger sauce with soy sauce, sherry, garlic, and ginger thickened with cornstarch. A 5-minute teriyaki-inspired topping for grilled burgers.

Italian mac and cheese with crumbled Italian sausage, diced tomatoes, Velveeta, and sliced cheese baked until bubbly. Five ingredients, one pan, zero fuss.

Trout fillets baked in parchment parcels with julienned courgettes, carrots, mangetout, herb butter, and fresh mint. An elegant en papillote dish for a dinner party.

Liz Yehling's potato pancakes blend grated red potatoes with raw pork sausage, eggs, and a touch of flour. Fried golden and crispy, served with cool applesauce. A hearty country-breakfast classic.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Loaded crock pot chili browns two pounds of lean ground beef, then slow-cooks it for 8 hours with chili beans, tomatoes, bell pepper, onion, celery, garlic, and a punchy blend of chili powder and cumin. Hands-off weeknight comfort.

Loaded potatoes and vegetables steam potatoes, broccoli, carrots, and cauliflower until just tender, then finish in golden ghee with sweet onions. A buttery, ghee-rich vegetarian side that doubles as a meatless main with bread.

Vegetable pasta primavera with fettuccine, broccoli, cauliflower, asparagus, artichoke hearts, peppers, and cherry tomatoes. A garlic-and-herb skillet vegetarian classic.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Easy meatloaf with ground beef, oatmeal, American cheese, tomatoes, and celery salt. Mix, pack, bake. Three steps and dinner is done.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Loin of veal braised in butter with mushrooms, tomatoes, and marjoram, finished with a truffle sauce made by soaking chopped truffles in cognac for 1-2 hours. Serves 8.

A delicious dip that is perfect for veggies, tortilla chips and crackers.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.