Vegetable recipe collection

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Spicy ground beef burritos with refried beans, fresh tomatoes, and taco seasoning served in flour tortillas with guacamole and sour cream. A fun, fiery burrito the whole family can build at the table.

Nova Scotia dressing made with mashed potatoes, breadcrumbs, onion, and poultry seasoning. The Maritime classic that pairs with roast chicken or turkey.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Broccoli and ham quiche with a rustic oatmeal crust instead of traditional pastry. Hearty, filling, and a smart way to sneak whole grains into dinner.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.

October cake with yams, apples, walnuts, and raisins in a maple syrup batter spiked with orange marmalade and Grand Marnier. A dense, spiced autumn loaf cake.

Foraged wild greens meet a sweet maple vinaigrette in this authentic Algonquin salad that brings woods-to-table dining alive with peppery watercress, tangy sorrel, and sunny dandelion flowers.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

These were really crispy and tasty! We make perfect onion rings at home.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.