Vegetable recipe collection

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

Quick microwave pecan pie ready in under 35 minutes when the oven is occupied. This method uses interval cooking at varying power levels to set the filling without overcooking the edges.

Microwave spinach lasagna layered with cottage cheese, fresh spinach, mozzarella, and Parmesan in a herb-spiked tomato sauce. Vegetarian lasagna on the table in 70 minutes, no oven required.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Classic Midwestern chili with ground beef, kidney beans, tomatoes, and a heavy hand of chili powder added in two stages. A no-fuss, simmered-low bowl that freezes beautifully.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Milanese vegetable soup: a light northern Italian broth with diced eggplant, zucchini, celery, carrot, Swiss chard, and bacon, finished with fresh basil. Clean, clear, and summery.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

Million Dollar Pickles: classic sweet bread-and-butter style pickles with cucumbers, onion, and bell peppers in a turmeric-mustard-celery seed brine. Shelf-stable home canning recipe.

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

Millionaire's shortbread with a buttery shortbread base, chewy homemade caramel middle, and a smooth chocolate top. Three layers of British confection in every square.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Whole baked snapper roasted with white wine, olives, jalapenos, tomato sauce, and fresh fennel. A Mediterranean-meets-Latin one-pan main that lets a beautiful fish be the star.