Love veggies? 1000+ seasonal vegetable recipes, simple to special, salads to sides, soups to supper, many Weight Watchers, low-carb, budget friendly.| A Veggie Venture
What a simple chopped salad, just cucumber, rainbow-colored bell peppers, carrot and celery tossed with a creamy feta Greek dressing and for extra crunch, toasted pita chips. | A Veggie Venture
How to quickly cook fresh asparagus in a skillet with plenty of garlic – and if you like, a little anchovy! But if you're not into anchovies, no problem: anchovies or not, a quick sauté is a basic, even essential, method for cooking asparagus. This bright-green asparagus is simple but sumptuous, definitely worth the best asparagus you can find but also a reliable way to turn supermarket asparagus into something quite remarkable. | A Veggie Venture
Today's simple pasta salad made from scratch, a tasty mix of orzo tossed first with sautéed tomato and garlic (whose juices form a seductive tomato-y dressing) and then cooked greens (like collards, chard, kale and more). Serve it warm as a main dish (oh my ...) or refrigerate for a side salad served cold or at room temperature. Once again, simplicity yields something sumptuous. | A Veggie Venture
Here's an easy main dish casserole for St. Patrick's Day – or afterward to use up leftover corned beef. For all my fellow grilled reuben lovers, this is our favorite drippy, melty sandwich except in casserole form with just five ingredients: corned beef, sauerkraut, Swiss cheese, a little onion and the all-important thousand island dressing. (The one thing you won't miss? There's no bread!) No time to cook? No problem, there's no "cooking" required here, just assemble and bake in the oven f...| A Veggie Venture
Until now, I just couldn't get roasting broccoli right. Turns out, it's as simple as can be, just roast the broccoli (careful knife work makes a difference but it's just the usual way of roasting fresh vegetables) but then, this is the trick, splash the broccoli with lemon juice. It makes all the difference. | A Veggie Venture
Which frozen vegetables from Trader Joe's taste good? are worth eating? and worth the money? Let's look at a product from the freezer section called ... um ... Melodious Blend, which is a weird name but at least it's shorter than what it is, Green Garbanzo Beans, Red & Green Lentils with a Touch of Tomatoes and Olive Oil. | A Veggie Venture
Wow, what a soup, just frozen corn and chopped pepper warmed in coconut milk with Thai-style spices reminiscent of the luscious tom kha gai soup, especially when adding cooked chicken. This soup is super-fast to make and super-adaptable. If it sounds like I'm gushing over all this soup, well, I am! It's been in the archives forever but I started making it again last year and can't quit! | A Veggie Venture
The next time you want to "lighten up" calories but "brighten up" flavor? Choose this vegan one-pot skillet supper, easy to make with pantry ingredients, especially since it's so adaptable. The lentils cook quickly atop the stove, great on their own but for an extra boost, top the lentils with tiny cubes of tofu crisp-cooked in Indian spices. | A Veggie Venture
Today's easy-easy appetizer recipe with just five ingredients: Buffalo chicken bulked up with a surprise ingredient, low-calorie spaghetti squash. Now before you go thinkin' that spaghetti squash is a weird addition for everyone's favorite chicken and cream cheese with hot sauce, know this: the spaghetti squash is so mild and soft, it almost "melts" into the dip. If you don't know it's there? You don't know it's there. Altogether, it's a healthy twist on a crowd-pleasing party dish. | A Veggie Venture
A simple broccoli spread, just steamed broccoli and ground almonds bound by a touch of mayonnaise brightened with lemon and spiked with a spoonful of hot sauce. It's spreadable and scoopable, dipable and fillable, a sort of broccoli "salad" akin to meaty "salads" like chicken salad, tuna salad, egg salad, ham salad, say. It's easy to mix a batch using extra broccoli cooked for dinner. | A Veggie Venture
A big chopped salad, a full five servings of vegetables plus omega-3s and a big 14 grams of protein. It's inspired by the Nutrition GPA app whose daily food "grade" and overall GPA encourages us to make healthy food choices. With this big salad, you'll be well on your way to an A+ day! | A Veggie Venture
If you've ever wondered how to turn a meaty chili into something more veggie friendly, start here with a confetti of colorful vegetables and beans warmed with chili spices. It's as pretty as a rainbow and packed with big flavors. | A Veggie Venture
A special anniversary collection of vegetable recipes, dedicated especially to the long-time members of this vegetable-loving community. These recipes, just 15 from a field of 365, stand the test of time and earn a place of honor among all the Favorite Vegetable Recipes here on A Veggie Venture for sheer usefulness: that means easy-to-find ingredients, simple preparation, good nutrition and outright deliciousness. | A Veggie Venture
Ever wonder how to roast Brussels sprouts faster than in the oven? It's a two-step process, parcooking (that is, cooking partway) first, then pan-roasting the sprouts in a skillet in garlicky butter until the flat surfaces turn crusty delicious. | A Veggie Venture
How to make a simple spinach quiche with pretty red slices of red bell pepper and a surprising bite of feta that pairs so well with slightly bitter spinach greens and creamy custard. Brunch? Lunch? Supper? All of the above. | A Veggie Venture
An easy cabbage side dish, a sort of sweet 'n' sour red cabbage, just red cabbage softly cooked on the stove with onion and tart apples, adding welcome color and texture to a plate. Very pretty! Very tasty! | A Veggie Venture
Wow, squash lovers, today's soup is truly something special. How just three ingredients can turn into butternut squash soup so luxuriant, so velvety, so smooth, I have no idea. It's just squash, butter and onion plus water and salt! Best of all, it really does taste like butternut squash, not some spice or some fruit! This sunset-colored soup is so pretty, I even consider serving it in small wine glasses! | A Veggie Venture
My longtime recipe for homemade broccoli cheese soup, substantial enough for supper, light enough for lunch. It is rich and savory yet not fat with empty calories. Lots of fresh broccoli makes it all come alive. The spices build a flavor layer that other broccoli cheese soups just don't have. Gorgeous color! | A Veggie Venture
Today's plain-looking but delicious potato soup, it's quick, it's easy but it's also lighter and healthier. It's made from scratch with leftover baked potato and leftover cauliflower puréed in the blender for extra creaminess without cream or sour cream or other high-fat ingredients. Sound good? You bet! | A Veggie Venture
Quick and easy pumpkin bars, moist and filled with fall spices. These simple bars are a fall favorite in my kitchen, just a thin layer of cake topped with a thin-thin layer of icing. The icing isn't really necessary although a little drizzle adds a sweet counterpoint that many people like. Celebrate the glory that is October! PS All that thinness? And only 100 calories per square? More cause for celebration. | A Veggie Venture
Which frozen vegetables from Trader Joe's taste good? are worth eating? and worth the money? Let's look at a bag of frozen green beans that are just a little bit different. My take? Trader Joe's Organic Flat Green Beans are great! | A Veggie Venture
Today's adaptable quinoa salad, easy to change up. It works as a main dish salad but a side salad too. It has a triple dose of protein, quinoa plus black beans plus still more from the tangy feta. That makes the salad extra-filling and satisfying, even a half cup at a time. This is a useful "concept recipe" just by swapping out beans and seasonal vegetables and even cheeses. Here I've used late-summer vegetables but it's easy to imagine spring and summer versions too. | A Veggie Venture
Here's an easy, moist quick bread but with identity issues. It's zucchini bread, flecked with barely detectable summer squash. But it's also pumpkin bread, rich in color. And it's a spice cake, packed with cinnamon and nutmeg! I love the season-crossing combination of zucchini and pumpkin in the same loaf, a nod to bidding summer farewell and welcoming the cooler days of fall. It's lovely on Day One but even better on Day Two. Better still? I've given the recipe a healthy makeover, cutting ca...| A Veggie Venture
Green Rice, turned bright green with spinach and coconut milk ♥ AVeggieVenture.com. Vegan. Gluten Free. Budget Friendly.| A Veggie Venture
Love veggies? 1000+ seasonal vegetable recipes, simple to special, salads to sides, soups to supper, many Weight Watchers, low-carb, budget friendly.| A Veggie Venture
How to Remove Woody Ends from Asparagus, step-by-step and video ♥ AVeggieVenture.com. There's a rhythm! Bend, Bend, Snap! Bend, Bend, Snap!| A Veggie Venture
Jubilee Greens, Another Master Technique ♥ AVeggieVenture.com. How to sauté dark leafy greens like spinach, chard, kale and more.| A Veggie Venture