Vegetables Recipes

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Ziti with carrots, peppers, and zucchini in a tasty cheese sauce. This is wonderful to take to a...
Outstanding! A terrific way to get vegetables into the most reluctant veggie eaters. We put this to...
This soup takes a little more time to prepare, but it’s well worth the effort: the vegetables are...
Bean sprouts combine with stir-fried celery and mushrooms to create this wonderful Oriental-style...
This intensely flavored, clear broth makes the perfect starter for a festive meal.
An orange vinaigrette lightly coats the tender beet greens. Tiny cooked beets and chopped walnuts...
Here the young savory greens count as much as the beets.
This recipe won first place in The 2013 Old Farmer’s Almanac Beet Recipe Contest. Congratulations...
Cheesey and quiche-like, with a delicious crunchy brown crust top and bottom – great for Sunday...
Eggplant has a wonderful ability to become very tender and silky when roasted or braised. When...
When shopping for endive, choose those that feel heavy in your hand and have tightly compacted ...
Typically it’s meat you’ll be braising, but we stretched the parameters here for a lovely...
On a desk in his kitchen, Frank McClelland keeps an old handwritten book of recipes from his...
Crusty French bread several days old holds up well in this soup. Don’t use very soft bread or it...
Grated potatoes form a delicious crust in this simple pie, adapted from The Moosewood Cookbook (...
A great choice for brunch or supper. Broccoli quiche is delicious served with toasted French bread...
This makes a large salad, important to use 2 bunches of broccoli, not just two heads.
Tired of the same old spinach salad? Here’s a delicious alternative made with good-for-you broccoli...
Easy and well loved by many.
If broccoli isn’t available, use cauliflower instead.
Whether you are in the mood for a vegetarian main dish or just an extra-tasty side dish, this...
Here is a quick and easy way to prepare eggplant. The best part is that this technique involves...
The aniselike flavor of fennel makes it a perfect partner for poached salmon or broiled swordfish.
Betty Crocker New Cookbook – This is also good by just sprinkling salt, pepper, and grated Parmesan...
We love a good heirloom tomato salad as much as anyone, but it’s nice to remember the magic that a...
Serve as an appetizer or with main dishes.
This delicious recipe is courtesy of Cooking Fresh from The Old Farmer's Almanac.
The unassuming combination of buttered green beans and toasted almonds has no doubt retained its...
We thought that flammekueche, a savory Alsatian tart traditionally made with smoky bacon and...
In winter, try sauerkraut in place of fresh cabbage.
When canned like this it tastes just like fresh okra from the garden in the middle of winter.
This appetizer is best made a day or two before serving.
A colorful soup, flecked with orange and green.
For the many people who are shy about serving carrots to company.
This recipe comes from the kitchen of Ada Urie, one of the best cooks in Vermont’s Northeast ...
Instead of chopped onion, Shirley recommends using it grated, which imparts the desired flavor but...
This recipe won first prize and $250 in our 2015 Almanac Recipe Contest. Congratulations to Ann Fin...
Sweet and smooth! I’m not a big fan of cooked carrots, but I love Carrot Puff! Great for kids and a...
A very useful recipe and an easy attractive way to offer several vegetables at once for a buffet or...
I had this at a Piccadilly restaurant and love its taste even though I don’t like carrots.
Carrots are usually dull. Here, they take on a sparkling new personality.

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