Vegetable recipe collection

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Couscous with diced eggplant, turmeric, coriander, shallots, and lemon butter. A quick North African-inspired grain side dish that steams in just 5 minutes off the heat.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Couscous with sun-dried tomatoes, onion flakes, and garlic powder cooked in vegetable broth. A five-ingredient side dish ready in 15 minutes with concentrated tomato flavor in every bite.

Couscous with tomato-eggplant sauce simmered with green pepper, garlic, and a Mediterranean herb blend. Hearty, low-fat vegetarian one-skillet dinner.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

Welsh prawn and cauliflower gratin with Caerphilly cheese bechamel sauce seasoned with turmeric, mustard, and ground bay leaf. A rich, golden-topped British seafood dish.

Cozy lentil and brown rice soup with diced tomatoes, carrots, garlic, and Italian herbs simmered into a thick, hearty one-pot meal. Gluten-free, low-fat comfort that gets better the next day.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.