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.
Using sugar substitutes and low-fat ingredients make this a healthier take on a picnic side classic.
Broccoli and Cauliflower Salad with Bacon
Cut broccoli and cauliflower into bite-sized pieces. Toss together all salad ingredients. Mix dressing ingredients and pour over salad. When vegetables are evenly coated, refrigerate…
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…
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…
Green Beans Romescu
This dish is adapted from a classic Spanish sauce. Smoked Paprika lends a unique flavor (find it in the spice aisle), but you can substitute regular paprika if you want.
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.
Luscious Spicy Red Cabbage
Melt the butter in a medium-size saucepan, and saute the cabbage, apples, and onions for 20 minutes, stirring occasionally. Add the vinegar and brown sugar….
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,…
Oven-Roasted Sweet Potatoes with Thyme
Fresh thyme and the potatoes’ natural sweetness produce crispy and delectable roast potatoes.
Gingered Edamame with Fire-Roasted Tomatoes
This protein-packed vegetable dish pairs perfectly with a lean cut of beef, like a petite filet. Once the chopping is done, the cooking takes just minutes.
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…