Vegetable recipe collection

A very nutritious salad and tastes refreshingly delicious.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Ribbon Pumpkin Pie with Crunchy Praline Pastry recipe

Ribollita, the classic Tuscan bread soup layered with vegetables, kidney beans, spinach, and Parmesan. Baked in a casserole with toasted bread soaking up a rich chicken-wine broth.

Rice and broccoli casserole with cream of mushroom and cream of chicken soup, processed cheese, and sauteed onion. A classic make-ahead comfort food side dish.

Minestrina di riso e spinaci is an Italian rice and spinach soup with Arborio rice, garlic, onion, and Parmigiano-Reggiano. A light, brothy Italian soup where the rice adds body without heaviness.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Rice meatloaf swaps breadcrumbs for raw converted rice, blending ground beef and pork with milk, eggs, ketchup, Worcestershire, marjoram and thyme. Moist, hearty, and budget-friendly.

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Rice with black beans, stewed tomatoes, garlic, and oregano cooked in one pot. An oil-free, plant-based side dish or light meal ready in under 30 minutes.