Vegetables Recipes

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It’s true, cranberries are bitter, and traditional recipes use lots of sugar to bring out the fruit...
Kale is a popular soup ingredient with Portuguese cooks from Gloucester to New Bedford and...
To preserve the flavor and vitamin content, cook the kale as quickly as possible and drain ...
This recipe signals the end of the tomato season. When I was comparing chutney dishes with my...
These greens can be served with cornbread, pot liquor dodgers, or corn meal dumplings. Mmm-mmm!
“This is a good soup for lunch on cool days. We serve it in large bowls with Vermont soda crackers...
This street-food favorite from Mexico really caught our eye and our tastebuds. You can kick up (or...
This recipe is a favorite of Tracie's in part because it incorporates one of her favorite foods:...
A refreshing and nutritious salad of spring vegetables.
Lettuce performs surprisingly well in soup. Use Boston lettuce or another leaf lettuce (not iceberg...
You may make these crêpes ahead of time if you like. Store between sheets of wax paper in a zip-...
Cook these long beans whole, then serve them coiled into 4 nest-like mounds. Or twist the beans...
This crunchy, salty snack is simple to make and impossible to pass up.
These delicious little balls of spinach and cheese are similar to gnocchi. Be sure to cook most of...
Plain baked sweet potatoes are great; this way of preparing them is sublime. Serve with turkey...
Very easy and very tasty – a nice way to dress up a common vegetable for a group gathering.
This easy glaze can be added to a variety of vegetables and is particularly good with baked squash—...
A real lip-puckering dish that should be served in small quantities. One pound of small white...
A good side dish. We’ve tried it with almost everything, but it seems to go with lamb best of all.
Zingy little morsels in a pungent marinade. Those on a low-sodium diet may want to decrease the ...
This is especially good as a salad combined with fresh, raw spinach and croutons.
A colorful dish that’s easy to prepare and always welcome at a potluck or hot-weather picnic. It’s...
This classic New England dish captures the essence of sweet corn. Marion uses the ripest corn from...
“This is one of those wonderful recipes that isn’t adversely affected if substitutions are made...
Here’s a delightful twist on the familiar spinach salad. It’s made with a nonfat tomato-based...
Lime juice and fresh mint give a refreshing dash to a salad of chilled fresh peas.
Like their luxe cousins – white and black truffles – morels have a heady, earthy scent, amplified...
Carole and her husband, Joe, both admit to a passion for eggplant: “There are so many wonderful...
“The wonderful blendings of color - orange, dark green, and yellow - make this dish as beautiful to...
This will take the chill off any winter’s day.
Just as good with as without the cream.
Let this tangy mushroom-herb mixture cool to room temperature, then refrigerate for several days,...
You think it’s impossible to improve on sauteed mushroomsr
This may be served as an accompaniment to an entree, or poured over buttered toast as a lunch or...
Fine finger food for a cocktail party. This can be prepared ahead of time and popped under the...
A recipe from the “Beacon Hill Wednesday Night Buffet” group.
A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or...
A combination of cranberry beans and corn kernels, succotash was one of the first foods that the...
“Simple but elegant, this side dish is always in demand at our restaurant. Be sure to use the...
Her family’s home-grown produce inspired Nikki’s “farm stand” salsa–but the splash of margarita mix...

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