Vegetable recipe collection

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Hot dog potato soup with sliced frankfurters, corn, carrots, and evaporated milk in a creamy thyme-seasoned broth. A hearty, kid-friendly one-pot soup ready in 40 minutes.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Soupa tsatziki is a chilled Greek yogurt and cucumber soup with garlic, dill, mint, and fruity olive oil. No-cook, served icy cold with meze. Tangy, herbaceous, summer-perfect.

Soupe au pistou, a Provencal vegetable soup with white beans, potatoes, pasta, and a fresh basil-garlic-olive oil pistou stirred in at the table. France's answer to Italian minestrone.

Skillet chicken breasts with sauteed apples in a creamy sour cream and basil sauce, served over noodles. A one-pan weeknight dinner ready in 30 minutes.

Sour cream cucumbers with fresh dill, chives, celery seeds, and apple cider vinegar. A cool, creamy side salad that chills in an hour. No cooking required.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Southern gems muffins made with cornmeal, graham flour, and brown sugar for a sweet, hearty quick bread. A classic Southern recipe that bakes up golden in just 25 minutes.

Southern orange pecan pie with fresh orange juice and zest brightening the classic corn syrup filling. Toasted pecans, citrus-spiked custard, and a flaky crust come together in under an hour.