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.
Combine sugar, white vinegar and mustard in a medium saucepan. Add water and cook, whisking, over medium-high heat until sugar and mustard dissolve. Remove from…
Sun-Dried Tomato and Pistachio Pesto
Place garlic in blender or food processor; pulse until chopped. Add tomatoes, pistachios, basil, salt and pepper; process until coarsely chopped. Gradually add oil and…
Grilled Corn and Bacon Chowder
Grill some corn on the cob and make extra for this creamy corn chowder the next night.
Arugula Salad with Lemon-Anchovy Vinaigrette
Anchovies provide a saltiness to a lemon vinaigrette, perfect on bitter arugula and celery.
Saturday Bean Soup
Navy beans simmered with ham bones, celery, and carrot–a sensational crock pot soup
Butternut Squash and Apple Soup
A creamy tasting soup, made with sweet cinnamon, sauteed apple and baked squash
Combine fresh cabbage and canned beans for a soup that’s lower in fat and calories than the traditional bean soup.
Fresh Corn and Lobster Chowder
Place ham or bacon in a Dutch Oven or large saucepan. Saute 10 minutes or until ham or bacon is crisp. Remove ham, add onion…
Avocado with Minted Chimichurri
Whisk together all ingredients except avocados. Let stand 30 minutes to allow flavors to combine. Just before serving, cut avocados in half, peel, seed and…
A light, easy stuffing of spinach, bread crumbs, onions and cheese fills these baked tomatoes.