Vegetable recipe collection

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Mediterranean beef stir fry tossing thin-sliced round steak with broccoli, yellow squash, and cherry tomatoes in zesty Italian dressing, served over fettuccine with parmesan. A 30-minute weeknight skillet dinner.

Open-faced grilled vegetable sandwich on walnut bread with hummus-tahini spread, shallot-Dijon vinaigrette, portobello, fennel, zucchini, and bell peppers. Vegetarian Mediterranean.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Mexican green chili quiche swaps pastry for a corn tortilla crust, layering cumin-spiced ground chicken, sharp cheddar, and green chilies under a custard of evaporated milk and eggs.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Mexican hash with seasoned ground beef over crispy hash browns, topped with sliced tomatoes and melted cheese. A quick, spiced skillet dinner broiled until bubbly and golden.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Meatless lasagna with three cheeses: ricotta, mozzarella, and Parmesan layered with a garlic-basil tomato sauce made from canned tomatoes, paste, and sauce.