Looking for vegetable recipes? From spring peas and carrots to summer cucumbers, tomatoes, corn, beans, zucchini and potatoes, we have vegetable recipes for cold salads, casseroles, soups, and sides for every occasion or need.
A hearty kale salad studded with apples and almonds, all tossed in a simple lemon tahini dressing.
Baked Broccoli and Cauliflower Tots
Packed with broccoli and cauliflower, these homemade tots are a great way to sneak in extra veggies under the radar.
Turkey and Spinach Sloppy Joes
This healthier take on sloppy joes features ground turkey, protein-packed beans and fresh spinach—all served up on whole wheat buns.
Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts
A one-pan dinner of chicken, sweet potatoes and Brussels sprouts, all roasted together in maple-balsamic marinade.
Garlic-Herb Baby Potato Salad
A quick and easy side dish filled with flavor. Potatoes are boiled until tender, then tossed with butter, garlic and fresh herbs.
Sriracha Mexican Street Corn
Learn to recreate a traditional Mexican street food from your very own kitchen.
Maple Dijon Roasted Carrots
Whole roasted carrots with a maple dijon glaze. Opt for multi-colored rainbow carrots, if you can find them!
Simple Skillet Green Bean Casserole
A quick and easy take on green bean casserole, served straight from the skillet.
Burrata with Caramelized Squash, Pine Nuts and Golden Raisins
Rich, creamy burrata cheese served over a salty-sweet blend of butternut squash, raisins and pine nuts.
Roasted Brussel Sprouts with Apples and Pancetta
This hearty autumn side dish could hardly be easier. No pancetta in the fridge? Substitute thick-cut bacon!
Orange-Almond Green Beans
Add interest to your green bean side with addition of toasted almonds and orange peel.
Brussels Sprouts Gratin
A baked dish of Brussels sprouts tossed in butter, bread crumbs, Swiss cheese and cream.
Roasted Brussels Sprouts and Wild Rice Salad
An autumn salad starring roasted brussels sprouts and leeks, finished with a honey-orange vinaigrette.