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.
Summer Squash Ribbons with 3-Herb Pesto & Farmer’s Market Roasted Corn
With a wide blade vegetable peeler, make zucchini and summer squash ribbons by peeling lengthwise. Peel 3 times down one side and make a quarter…
Combine chopped or grated cabbage with noodles, sunflower seeds, almonds and onions. Combine dressing ingredients, pour over cabbage, and toss.
Grilled Corn and Bok Choy Salad
Heat grill to medium-high. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool….
Chocolate Chip Zucchini Loaf
1. In a large bowl, beat eggs. 2. Add oil, sugar, and zucchini, that has been grated. Mix well. 3. Add flour,salt baking soda, cinnamon and…
Egg Plant Lasagne
Heat 2 tbsp of olive oil in large skillet. Add the garlic to the skillet and saute' for 30 seconds and remove to add later….
Summer Soup Medley
Combine all ingredients in soup pot or medium-sized dutch oven. Simmer 1 hour or until vegetables are cooked. Serve with flat bread or bread of choice.
Spicy Stir-Fried Corn and Broccoli
With Chinese technique and Thai flavors, this fresh and flavorful side dish pairs perfectly with grilled or roasted chicken
Grilled Corn on the Cob with Piquant Sauce
A fresh, flavorful vegan sauce lends spice to classic corn on the cob.
Tri-Color Salad with Parmesan and Pine Nuts
Three types of lettuce lend this salad an unexpected depth of flavor enriched by the mustardy vinaigrette.
Asparagus with Feta Vinaigrette
This show-stopping, healthy asparagus dish is ready in a mere 20 minutes.
Baked Sesame Tomatoes
The sesame seeds in this recipe give summer tomatoes an unexpected crunch and subtle nutty flavor.
String Bean & Arugula Salad
Wilting the arugula with the hot, garlicky grilled beans makes this unusual pairing work wonders.
Combine everything together and serve. Lasts for days in refrigerator. Good with chips or crackers, or just by itself. Recipe by Sue Woodard
Organic Baby Spinach Salad with Maple Balsamic Vinaigrette
To prepare vinaigrette: Combine all ingredients in a blender and process until well incorporated. Season to taste. Refrigerate until serving time. Makes 1 1/4 cups….