Vegetable recipe collection

Hearty Florida Keys-style conch chowder loaded with tomatoes, potatoes, corn, and jalapenos. A big-batch island soup with serious briny flavor and a spicy kick.

Slow-simmered conch stew with salt pork, tomatoes, oregano, and potatoes. Two hours of low heat transforms tough conch into a rich, tender Caribbean-style chowder.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Cheesy scalloped potatoes with hash browns, cream of mushroom soup, peppers, and pimentos, topped with crunchy cheese cracker crumbs. One-dish comfort at its finest.

Sweet and tangy zucchini relish with red and green peppers, turmeric, and mustard. A beautiful canning recipe that turns summer's bounty into 16 jars of gold.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.

Add some sophistication to dinner with this succulent chicken dish made with savory mushrooms and burgundy wine.

Pan-seared scallops Provencal style with garlic, shallots, butter, and fresh parsley. Crisp golden crust outside, tender inside. Ready in 15 minutes from start to plate.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Cornbread taco bake layers seasoned ground beef, corn, and tomato sauce under a French fried onion cornbread border, topped with melted cheddar. Tex-Mex family dinner casserole.

Why bother the oven when you can make your crockpot feel special by making this delicious corn chowder.