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This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.
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Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!
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Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
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Broccoli and spiralized zucchini noodles, or zoodles, give this tasty vegetarian casserole a fun texture in this easy vegetable bake recipe.
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Cut this pizza-style recipe into bite-sized squares and serve as delicious cheese and veggie topped appetizers.
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This pot pie is filled with parsnips, carrots, and sweet potato and is topped with your favorite biscuit mix.
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This hearty turkey soup, full of turkey meat and fresh vegetables, makes a great meal. If using dumplings, add them and their broth to the soup, and simmer for 20 more minutes.
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Canned cheddar cheese soup, processed cheese, sour cream and milk provide the rich and creamy background in this kid-pleasing potage with mixed vegetables, browned ground beef and cooked rice.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Peppers, onions, cabbage, tomatoes, and chicken stock are simmered with quinoa in this delicious, traditional Peruvian soup. There are a lot of ingredients, but it is worth the work!
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Parsnips, carrots, and pumpkin seasoned with lemon and cilantro make a great cold-weather soup. The garnish is a pretty touch but is optional.