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Vegetables recipes

  • Nutty toasted pecans are a nice complement to Brussels sprouts.

  • Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.

  • This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.

  • Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.

  • Roasting is not the usual treatment that radishes get, but try it once, and you'll see they're amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you've got quite a dish.

  • Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.

  •  With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.

  • Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!

  • This is a simple, hearty, wholesome salad. You might try doubling the dressing so you have some left over - it would be perfect on a green salad as well as this one.

  • This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.