Vegetable recipe collection

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Masaledar sem, Indian-style spiced green beans simmered with ginger-garlic paste, cumin, coriander, and tomato. Vegan side dish that delivers big flavor from pantry spices in under 30 minutes.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.

Meat and potato squares layer a savory meatloaf base under fluffy mashed potatoes and melted cheddar, then cut into tidy squares. Like a sliceable shepherd's pie for an easy family dinner.

Meat nests made from seasoned ground beef pressed into muffin tins and filled with mashed potatoes. A fun, kid-friendly dinner that's part meatloaf, part shepherd's pie.

Slow cooker meatball stew simmers Italian-seasoned beef meatballs with carrots, potatoes, and tomatoes for 8 hours. A hands-off comfort dinner that feeds twelve from one Crock-Pot.

Mexican-style meatloaf with taco seasoning, green chiles, and cheddar cheese, topped with a fresh tomato-salsa topping. Serve with Mexican rice for a Tex-Mex twist.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Mediterranean fettuccine with shrimp and spinach cooked right in the pasta water, tossed in a no-cook yogurt-feta-dill-garlic sauce. A 25-minute one-pot Greek-style pasta.

Mediterranean spring salad with marinated new potatoes, feta, cucumber, tomato, and green pepper on mixed greens. Lemon-oregano-olive oil dressing doubles as marinade.

Mediterranean rosemary chicken stew with potatoes, carrots, black olives, lemon juice, and a triple-herb finish of rosemary, basil, and parsley. Light, brothy, sun-soaked, on the table in an hour.