Vegetable recipe collection

Take a trip to the Outback with this scrumptious appetizer. Perfect for a relaxing day in the shade with a cup of tea!

Austin chili is a Texas-style ground beef chili built on stewed tomatoes, a full bottle of beer, and a heavy hand with chili powder, cumin, and cayenne. Slow-simmered for two hours and finished with Ranch Style beans.

Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.

Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.

Avocado corn salsa tosses creamy avocado, sweet corn, juicy tomato and cilantro with a squeeze of lime. A fresh, no-cook salsa ready in minutes, great for chips, tacos or grilled fish.

While Loomis says that this salad does not keep well and shouldn't be counted on for leftovers, she says that it's one of the most popular potato salads she's ever made.

A light yet flavorful salad. It's refreshing, tasty and easy to make. Lots of textures and flavors. Creamy, crunchy and delicious.

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

Chunks of beef steak are slowly cooked in a crock pot with carrots, potatoes, onions and tomatoes. In the end, top the succulent casserole with some buttery and flakey pastry to form a pie, after baking, it's golden brown and delicious.

Grated potato pancakes with a smooth batter base: shredded potato folded into a milk-egg-flour batter and fried golden on a hot griddle. Pair with bacon, applesauce or stewed berries.

Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.