Vegetable recipe collection

NOTE: The flavor of this dish depends on the flavor of the Kimchee.

Savory rice pancakes with Parmesan, dried tomatoes, and rosemary, pan-fried until golden and crispy. Made from Italian medium-grain rice cooked risotto-style in broth.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.

Roasted butternut squash, rosemary, and garlic lasagne: a vegetarian fall pasta layered with roasted squash bechamel, parmesan, and a billowy whipped cream top that bakes into a golden crust.

Roasted Fillet of Beef with Rosemary Au Jus recipe

Roasted garlic and almond spread with cream cheese, sour cream, and whipped cream folded in for a light, airy texture. A make-ahead dip or topping for crackers, potatoes, or sandwiches.

Roasting vegetables can develop tons of flavor, tossed with a light and tasty vinaigrette and some fresh and crunchy radicchio, a light and flavorful salad on your table.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Warm ham salad with a cooked vinegar dressing tossed with lettuce, tomatoes, cucumber, and green pepper. Topped with American cheese strips and sliced hard-boiled eggs.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

A simple but scrumptious casserole dish that doesn't take a lot to make, if you use your crockpot!

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.