Vegetable recipe collection

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Old-fashioned eight-day bread and butter pickles made in a crock with cucumbers soaked in boiling water, then cured in a sweet vinegar syrup reheated daily for extra crunch.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Esquire's Eastern Establishment chili with whole brisket, two types of chile, and a surprising splash of coffee. A refined East Coast take on Texas chili with masa harina thickening and deep beef flavor.

Cheesy broccoli puff casserole with Bisquick, cheddar, eggs, and butter that bakes up golden and fluffy. A simple one-dish broccoli side that practically makes itself.

Eva's beans: Mexican-style pinto beans simmered in beer and bacon with cumin, Mexican oregano, tomatoes, and jalapeño. Hearty, smoky, and ready to serve as side or soup.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

Indonesian nasi goreng, the original fried rice, tossed with shrimp, chicken, cabbage, and green pepper in a sweet-savory kecap manis and sambal sauce. A wok-fried dinner that turns leftover rice into gold.

French ratatouille of eggplant, zucchini, peppers, tomato, onion and garlic, stewed in olive oil with thyme and bay leaf. Each vegetable cooked separately first so nothing turns to mush. Serve hot or cold.

Mushroom spanakopita: the Greek spinach and feta pie boosted with earthy sautéed mushrooms, all wrapped in crisp, golden phyllo. A savory vegetarian twist on the classic.

New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.