Vegetable recipe collection

Quick beef and bean tostadas with seasoned ground beef, kidney beans, cheese, and fresh toppings. Weight Watchers-friendly Mexican dinner ready in 40 minutes.

Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.

Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Tourtiere is a classic French-Canadian pork pie with seasoned ground pork, mashed potatoes, nutmeg, and allspice baked in a flaky double crust.

Tourtiere, a traditional French-Canadian pork pie seasoned with sage, thyme, cloves, and dry mustard. Ground pork and mashed potato filling in a double-crust pastry.

The first chili recipe appeared in West Texas at the turn of the century.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.

Tri-color pasta with a simple tomato sauce simmered with garlic and onion, tossed with fresh basil, olive oil, and Parmesan. Italian comfort food from pantry staples.

Tri-pasta salad combines ziti, bow-tie, and spinach rotini with tri-color peppers, olives, and capers in a no-oil herbed red wine vinaigrette. Colorful, tangy, and low-fat for picnics and potlucks.