Vegetable recipe collection

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Classic Italian-American lasagna with hot Italian sausage, a carrot-and-celery-studded tomato sauce, creamy ricotta filling, and stretchy mozzarella. A peppery weeknight crowd-pleaser.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

Pesto white pizza spreads a parsley-basil pesto over pizza dough, tops it with a creamy ricotta-mozzarella blend and fresh Roma tomato slices. A red-sauce-free alternative to the classic.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Entertain the neighbors with this tantalizing dish that will have everyone wanting seconds!

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey.

Filipino lumpia Shanghai with ground beef, cabbage, carrots, potatoes, and green beans wrapped in spring roll wrappers and fried golden. Served with sweet and sour sauce.

Mexican beef casserole layered with flour tortillas, creamed corn, Rotel tomatoes, enchilada sauce, and two cheeses. A crowd-pleasing party dish with serious heat.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.