Vegetable recipe collection

The perfect new dish to make in your crockpot! It will add a succulent aroma to your kitchen and also feed your hunger.

Hearty Portuguese soup with smoked ham shanks, linguica sausage, kidney beans, cabbage, and potatoes in a tomato broth. A loaded one-pot meal built on smoky ham stock.

Pumpkin cranberry bars with a buttery spiced cake-mix crust, tart cranberry filling, and creamy pumpkin custard topped with pecan streusel. A holiday-friendly Thanksgiving dessert that slices cleanly and feeds a crowd.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!

Make your family seafood lovers with this scrumptious dish that's easy to make and is stress free!

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.

Italian rice and endive soup with fresh tomatoes, carrots, and basil. A light vegetarian meal ready in 45 minutes, simmered in vegetable stock with curly endive for a pleasantly bitter depth.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.