Vegetable recipe collection

Bok choy stir fry with bean sprouts and snow peas in a glossy chicken bouillon glaze. A quick vegetable side dish with crisp-tender texture, done in 20 minutes.

Italian boiled beef brisket simmered with carrot, celery, onion, and Roma tomatoes for fork-tender meat and a clean, golden broth. The classic two-for-one bollito: dinner now, soup base later.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Borracho beans (frijoles borrachos) with dried pinto beans simmered with pork and garlic, then sauteed with jalapenos, tomatoes, onions, and beer. Authentic Tex-Mex side dish.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Boston cream pie made entirely in the microwave, with vanilla rum custard between two yellow cake layers and a glossy chocolate corn syrup glaze drizzling down the sides.

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Bow tie pasta with a chunky eggplant-tomato sauce simmered with basil, oregano, and cayenne in vegetable broth. A low-fat, oil-free vegan pasta that's full of flavor.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

Lean beef round steak browned, deglazed with brandy, and braised low in a tangy two-mustard sauce with shallots, sun-dried tomatoes, and juniper berries. An elegant braise that turns out fork-tender and rich.

Braised Belgian endive with diced Red Delicious apple, walnut oil, lemon juice, and a splash of apple cider vinegar. A light, elegant, low-calorie side dish in 15 minutes.