Vegetable recipe collection

Handmade ricotta and spinach stuffed pasta squares folded into triangles, baked in a fresh Roma tomato basil sauce with Parmesan. A hearty Italian main dish worth every minute of rolling.

Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.

Shredded cabbage and onion baked in a tangy sour cream sauce with caraway seeds, mustard, and a generous dusting of paprika. A comforting Eastern European-style side dish ready in under an hour.

Lean chicken breasts on a bed of spinach, smothered in a creamy Swiss cheese sauce with caraway seeds and a kick of hot sauce. A high-protein, low-fat dinner ready in under an hour.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.

Plump shrimp tossed with pasta in a curry-tomato sauce spiked with ginger, garlic, soy sauce, and a splash of orange liqueur. A Caribbean-meets-Asian fusion dinner ready in 45 minutes.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Slow-cooked caribou stew with lentils, potatoes, parsnips, and peppers in a white wine and Worcestershire broth. Crockpot-friendly and loaded with protein.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Great for using up any vegetable leftovers like carrots, peppers, tomatoes, and spring onions. Also, try baking sweet potatoes for a change.

Hearty vegetarian casserole with steamed carrots, sauteed cabbage, and a creamy tofu sour cream layer topped with crunchy sesame bread crumbs. Cozy, plant-based comfort food.