9,107 vegetable recipes

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.

This simple, but scrumptious bread is made with almonds, pecans and maraschino cherries.

Honey-sweetened fig bread with chopped raisins and nuts, leavened with both sweet and sour milk for a tender crumb. A vintage quick bread that bakes up dense, moist, and lightly sweet.

Chewy brown sugar cookies loaded with green candy-coated chocolate pieces. A fun, festive cookie for St. Patrick's Day baking that makes 3 dozen in just 30 minutes.

California fig oatmeal cookies with dried figs, brown sugar, cinnamon, and chopped nuts. A chewy, fruit-studded drop cookie that bakes in just 10 minutes.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Mrs. Claus' cookies are a holiday drop cookie loaded with chopped figs, currants, walnuts, and crisp rice cereal, subtly spiced with mace. Vintage Christmas cookie tin charm in every bite.

If you entertaining your loved one tonight, try making this succulent chicken dish for dinner that will surely impress her!

Blender vegetable soup with chicken broth, sour cream, and lemon juice. Serve it chilled on hot days or warm for a quick, creamy pureed soup any time.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Gluten free apricot cucumber soup blends dried apricots with curried cucumber and orange for a chilled or warm vegan starter. Pumpkin seeds on top add bite to a smooth, naturally sweet bowl.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.