40 Garden-Fresh Vegetable Recipes
Sweet Corn and Black Bean Succotash [1]
This cilantro-flecked confetti salad from Little Eater in Columbus, Ohio, can be served at any temperature. The Southwest-inspired dressing is mild, so the flavors of just-picked sweet corn and peppers shine through.
Suncrest Gardens Farm's Pesto Pizza [5]
Heather Secrist uses kale in her pesto for this tomatoey creation, though you can substitute arugula, spinach or basil if you prefer. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."
Sweet and Spicy Cabbage and Peanut Slaw [9]
Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce.
Peacock Vegetables [13]
Balsamic vinegar, olive oil and herbs coat roasted vegetables in this colorful side dish.
Peacock Vegetables [14]
Green Beans with Bacon and Onion [17]
Picky eaters in your family? Bacon-dressed beans will surely tempt them to eat their veggies.
Quinoa Salad with Roasted Zucchini, Almonds and Feta [21]
You could make a meal of this dish: caramelized zucchini, crunchy almonds, salty cheese and hearty quinoa, all dressed in honey-basil vinaigrette. The recipe comes from Little Eater, in Columbus, Ohio.
Swiss Chard Crostata with Fennel Seed Crust [25]
Dried herbs, garlic and fennel give this rustic tart a familiar Italian sausage-like flavor. The olive oil-based pastry comes together in a snap in the food processor. The recipe comes from The Vegetable Butcher [26] cookbook, by Cara Mangini.
Grilled Okra with Smoked Paprika and Lime [30]
Laced with citrus, smoke and sea salt, grilled okra is a funky, utterly novel side dish or happy hour nosh. Compared to other cooking methods, grilling keeps okra's slime factor in check. The technique and recipe come from The Vegetable Butcher [26] cookbook.
Grilled Okra with Smoked Paprika and Lime [31]
Tomato and Cheese Tart [34]
Assorted varieties of tomatoes add color and freshness to this puff pastry tart. The pastry can be made ahead, then topped and baked at the last minute.
Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto [38]
This scrumptious mess of a sandwich is every bit as satisfying as a classic Italian sub--and if you prepare the tomato sauce and pesto in advance (or use purchased pesto), the sandwiches come together super fast. The recipe comes from Cara Mangini, of Little Eater in Columbus, Ohio.
Grilled Eggplant and Mozzarella Hero with Spicy Tomato Sauce and Basil Pesto [39]
Roasted Carrots [42]
Carrots’ natural sweetness shines in this recipe from Urban Roots Farm in Springfield, Missouri, so shop your farmers market for the freshest ones, even if they aren’t heirloom.
Roasted Carrots [43]
Napa Cabbage Spring Rolls [46]
"Spring rolls are a great way to utilize fresh vegetables as they become available at the market," says Kevin Shinn, chef-owner of Bread and Cup in Lincoln, Nebraska.
Squash Ribbons with Parmesan and Crisp Prosciutto [50]
This toss-together recipe from BelGioioso Cheese in Wisconsin makes a pretty side dish in summer, when zucchini and yellow squash abound.
Fingerling Potato Salad with Honey-Thyme Vinaigrette [54]
The addition of fresh haricots verts gives this potato salad fresh-from-the-garden taste. The recipe is from Chicago chef Myk Banas.
The Stone Barn's The Modena [58]
Sweet onion, mushrooms, snap peas, marinated chicken and feta top an oiled crust in this pizza recipe from the Stone Barn in Nelson, Wisconsin. "The vegetables add crispness," says Stone Barn owner Pam Taylor.
Oven-Roasted Squash and Beets with Arugula [63]
This calicolike blend is as nutritious as it is pretty. The veggies roast separately so the beets don't dye the squash pink. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Sugar Snap Peas with Sesame Seeds [67]
We gave this popular veggie a new twist with a hint of ginger, some kick from black pepper and a finish of nutty sesame oil and seeds.
Corn and Zucchini Pan Soufflé [71]
Homemade tomato relish tops a cheesy summer soufflé full of fresh corn and shredded zucchini.
Greek Orzo Salad [75]
Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.
Greek Orzo Salad [76]
Eat-Your-Greens Pizza [79]
We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad's worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.
Radish, Greens and Bacon Saute [83]
This simple side dish is a great recipe for spring and fall, when you can buy local radishes with gorgeous fresh greens attached (or pick your own!).
Roasted Baby Potatoes with Herbs [87]
Experiment with a variety of potatoes—such as baby Dutch yellow, fingerlings, baby purple and round red—in this easy recipe.
BLT Salad [91]
We took a summertime staple (a bacon-lettuce-and-tomato sandwich) and made it a main-dish salad. Creamy mustard dressing tops it perfectly.
BLT Salad [92]
Pickled Green Beans [95]
Dilly Beans are a farmhouse staple and common to old preserving books. They’re equally happy as part of a relish or antipasto tray or at a picnic with burgers and brats. This recipe is from Urban Roots in Springfield, Missouri.
Pickled Green Beans [96]
Roasted Cherry Tomato Chutney on Squash [99]
Annie France of Mission, Kansas, invented this beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.
Sauteed Swiss Chard and Pine Nut Bruschetta [103]
If you’ve never tried Swiss chard (a dark leafy green similar to kale and spinach), this pretty appetizer makes a good introduction. Garlic, red onion, currants, vinegar and honey balance its earthiness. The recipe comes from Urban Roots Farm in Springfield, Missouri.
Heirloom Tomato and Onion Quiche [107]
The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.
24-Hour Tex-Mex Salad [111]
Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.
24-Hour Tex-Mex Salad [112]
Arugula Pesto [115]
Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce.
Arugula Pesto [116]
Summer Vegetable Potato Salad [119]
This fresh take on potato salad combines red or yellow potatoes, corn, roma tomatoes and fresh basil with a homemade balsamic vinaigrette dressing. Sprinkle with feta cheese before serving.
Marinated Garlicky Tomatoes [123]
Cara Mangini spoons these luscious tomatoes over crostini that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices. The recipe comes from The Vegetable Butcher [26] cookbook.
Fresh Corn, Tomato and Chipotle Chile Salsa [127]
Homemade salsa bursts with freshness thanks to straight-from-the-garden corn, tomatoes and sweet peppers. Chipotle chiles add a hint of heat alongside the tangy lime juice. It's like a bite of summer when scooped up on corn chips. You can also serve it with grilled meat or poultry.
Panzanella (Bread Salad) with Summer Vegetables [131]
A backyard garden's worth of colorful summer veggies fill this beautiful potluck salad. The toasted bread chunks absorb the dressing and juices from the tomatoes; you won't believe how delicious they taste!
Fresh Veggie Pizza [135]
This pizza is packed full of vegetables: zucchini or yellow summer squash, sweet peppers, fresh mushrooms, green onions and more. If you have kids, have them help make this with their favorite vegetables.
Fresh Veggie Pizza [136]
Zucchini and Tomato Frittata [139]
Zucchini gets a flavor boost from mozzarella, cherry tomatoes and chopped walnuts in a colorful frittata.
Zucchini and Tomato Frittata [140]
Turkish Carrot Yogurt Dip [143]
White dips don't have to be humdrum. In this recipe from The Vegetable Butcher [26] cookbook, Cara Mangini sautes grated carrot, pine nuts and garlic in olive oil, then stirs the mixture into Greek yogurt.
Grilled Green Beans with Shallots [147]
Wrapped in a foil packet, fresh green beans—seasoned with onion, soy sauce, basil, mint, sesame seeds and your choice of nuts—grill alongside your meat entree.
Garlicky Zucchini Noodles [151]
Not only are zoodles (or zucchini noodles) a lighter pasta alternative, they also don’t require any boiling, saving you time in the kitchen.
Asparagus Fritters [155]
Asparagus fritters are a spring customer favorite at Bread and Cup in Lincoln, Nebraska. Chef-owner Kevin Shinn says you can use the same batter recipe with other vegetables, such as sweet peas.
Asparagus Fritters [156]
Roasted Jalapeno Gazpacho [159]
Going to the trouble to roast a single pepper might seem unnecessary, but it adds a unique depth of flavor to the chilled soup. The recipe comes from Urban Roots Farm in Springfield, Missouri.
