Vegetable recipe collection

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Fresh Mediterranean tomato salad with cucumber, black olives, mint, parsley, and a simple lemon-olive oil dressing. A crisp, herbaceous no-cook side dish ready in 15 minutes.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Mediterranean chicken breasts braised in red wine, canned tomatoes, basil, and garlic, served over spaghetti with green olives. A light one-skillet version of chicken cacciatore.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Eggplant Parmigiana with bechamel, tomato sauce, mozzarella, Parmesan, and artichoke hearts. A layered Italian casserole where egg-dipped eggplant bakes into a bubbly, cheesy masterpiece.

Melanzane in carrozza: breaded Italian eggplant sandwiches stuffed with mozzarella, anchovy, and basil, then fried golden. A Southern Italian antipasto, crisp outside, molten in the middle.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Mexican-Italian fusion lasagna with hot Italian sausage, chili powder, ricotta, cheddar, and jalapenos layered between flour tortillas instead of pasta sheets.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.