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.
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.
Fennel Salad with Sicilian Pistachios and Sesame Seeds
A lightly dressed fennel salad, served with shaved Parmigiano Reggiano cheese and a sprinkling of pistachios.
Zucchini Noodles with Bacon and Basil
A low-carb twist on pasta night, starring zucchini noodles tossed with basil and Canadian bacon.
Pasta with Eggplant Sauce
Pasta coated in a simple eggplant puree, studded with hazelnuts and capers.
Nutrition Stripped: Sweet Potato Julius Smoothie
The classic Orange Julius smoothie gets a vitamin, potassium and fiber-filled upgrade.
Nutrition Stripped: Acorn Squash Rounds with Dill-Cashew Cream
Acorn squash baked to perfection and served with a delicious, dairy-free dill sauce.
Warm Buttered Lettuce with Toasted Almonds
Baby lettuce served warm with oil, vinegar and toasted almonds—the side salad, reinvented.