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.
Italian Chopped Salad
A filling salad of lettuce, garbanzo beans, olives, tomato, onion, provolone, salami and basil, dressed with vinaigrette.
Potato and Rutabaga Mash
Root vegetables, such as rutabaga, turnips and celery root, pair well with mashed potatoes.
Using sugar substitutes and low-fat ingredients make this a healthier take on a picnic side classic.
Curried Chicken with Sweet Potatoes
Place chicken in slow cooker. Cover with onions and sweet potatoes. Combine orange juice, garlic, pepper and curry powder. Pour over vegetables and chicken in…
Dr. Janet’s Braised Red Cabbage with Green Olives
Remove the outer leaves from the cabbage and slice it into 1/4-inch strips, discarding the core. In a Dutch oven, heat the olive oil over…
Turmeric Roasted Cauliflower and Tomatoes
Preheat oven to 425 F. Mix oil, sea salt, turmeric and red pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with…
Black-Eyed Peas with Garlic
Heat oil in a skillet over medium heat. Add onion and pepper and cook, stirring frequently, for 5 minutes. Add the garlic and cook for…
Dr. Janet’s Whole Grain Rotini with Ratatouille
In a Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the…
Roasted Red Pepper Hummus Pizza
Convenience products like packaged pizza crust red pepper hummus make this pizza a snap.
Arugula Pesto Stuffed Mushrooms
Preheat oven to 350F. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove…
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrot, cover, and cook, stirring occasionally,…