Vegetable recipe collection

Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Loaded quiche with tender asparagus, sweet corn, savory ham, and melted cheddar in a flaky pie crust. Includes both oven and microwave methods for easy weeknight dinners.

Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.

California-style bouillabaisse with lobster, snapper, halibut, shrimp, crab, clams, oysters, and mussels in saffron-fennel broth with white wine and tomato. Pacific coast classic.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Traditional Canadian tourtière with seasoned ground pork, mashed potatoes, nutmeg, and allspice in a flaky double crust. Makes two pies. A Québécois holiday classic.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Microwave candied pineapple rings simmered in sugar syrup until glossy and transparent, then dried and double-coated in sugar. Just 3 ingredients. A sparkling holiday confection.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Very beautiful recipe, these beans are cooked very tasty!

Quick and simple to prepare and very healthy. Replaces potato or rice or pasta. Great with grilled chicken or fish or lamb.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Sicilian caponata with sauteed eggplant, olives, capers, and a sweet-tangy vinegar sauce. A rustic Italian appetizer or side that tastes even better the next day.