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Recipe: Hearty Onion Soup

For an onion soup that lingers in your mind long after the last spoonful is gone, try this creamy blend of caramelized onions that's puréed with Riesling wine and a dash of sherry, along with the robust flavor of Jus de Poulet Lié Gold. Gruyère croutons are a contemporary interpretation of the typical (and often too heavy) cheese topping.

Recipe: Herbed Quinoa with Vegetables

Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.

Recipe: Herbed Stuffing with Mushrooms

Savory browned mushrooms and the scent of fresh and dried herbs make this stuffing one to remember. Save some--if you can--to enjoy with a little leftover gravy!

Recipe: Homemade Barbecued Baked Beans

If you've only ever had baked beans from the can, your'e in for a treat: tender beans slowly simmered in our Glace de Viande with savory chunks of bacon and a simple homemade barbecue sauce stirred into the mix. It's a natural with burgers, sausages, chicken, or ribs just off the grill.

Recipe: Honey Glazed Root Vegetables

These hearty and colorful root vegetables coated with a savory sweet glaze make a superb side dish for a simple autumn dinner or a festive holiday meal.

Recipe: Horseradish Smashed Potatoes

The kick of horseradish in these creamy, chunky smashed potatoes makes a delicious addition to almost any holiday meal--serve with a holiday bird, roast beef, salmon, or pork.

Recipe: Julia's Carrots

Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.

Recipe: Julia's Classic French Tomato Sauce

We've adapted this recipe for tomato sauce from Julia Child's Mastering the Art of French Cooking. We don't know if the French have been making tomato sauce as long as the Italians, but this sauce is one of the five traditional French "mother sauces," which are all delicious on their own or as bases for variations made with added ingredients. This sauce is rich in savory flavor from gently cooked vegetables and ham and the addition of our hearty brown stock. Enjoy it over pasta or in any dish that calls for a good tomato sauce.

Recipe: Kale with Caramelized Shallots

Kale is one of the healthiest vegetables around. This hearty green has a great, earthy flavor--a little sweet, a little peppery, with slightly bitter edge. It's delicious braised with sweet, caramelized shallots, a little garlic, and a generous drizzle of extra-virgin olive oil.

Recipe: Kathleen's Tomato Soup

This recipe is from a dear family member, Kathleen, a mighty fine cook who once ran her own catering business and is always experimenting with new recipes in her kitchen in LA. It's a tasty twist on an old standby, and we hope you enjoy it.

Recipe: Lemon Asparagus Barley Soup

A satisfying variation on the Greek lemon chicken soup, avgolemono. It's easily made for vegetarians. The sunny colors will remind you of spring - just when young asparagus begin to come to market. Try it with blanched sugar snap peas or tiny broccoli florets, as well. Remember to add the vegetables just at the end to preserve their fresh, bright green color. Serve the soup hot or at room temperature.

Recipe: Lemon Dill Sauce

A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.

Recipe: Lemon Dill Sauce

A smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill. Try it spooned over chicken or veggies hot off the grill.

Recipe: Lima Bean Purée

This creamy purée flavored with a llittle garlic and rosemary makes a delicious side dish for fish, poultry, or meat instead of the ususal mashed potatoes. It also works well as a tasty appetizer, spread on crostini and topped with shaved Parmesan.

Recipe: Loaded Baked Potato Soup

Love baked potatoes loaded with sour cream, cheese, and bacon? Here's the soup for you. This hearty, yet easy to make soup makes a great starter for a steak dinner or a satisfying cold weather meal paired with a green salad.

Recipe: Maggie's Rice Pilaf with Butternut Squash, Pine Nuts, and Dried Cherries

The savory sweetness of butternut squash is highlighted by tart dried cherries, fresh sage, and crunchy toasted pine nuts in this delicious cold-weather rice dish. It's a perfect side for roast chicken or lamb with rosemary.

Recipe: Maple and Apple Cider Brine

Try a different brine for this year's holiday turkey! This one will transport the flavors of dark, sweet maple syrup and tart apples into your beautifully browned bird.

Recipe: Mediterranean Mushroom Olive Sauce

Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.

Recipe: Mediterranean Orzo Salad

This delicious salad combines orzo, cooked in our Veggie-Stock Gold® for extra flavor, and a basketful of tasty ingredients including sun-dried tomatoes, red peppers, fresh spinach, red onion, basil, pine nuts, and feta cheese, dressed with a tangy balsamic dressing. Double it to feed a crowd or add grilled chicken or seafood to make it a main dish.

Recipe: Mexican Black Beans with Chiles

Beans are a staple of the Mexican kitchen. In this dish they're combined with poblano and roasted green chiles, cumin, and a zing of lime juice to make a side dish that complements enchiladas, tacos, and other Mexican favorites. For a terrific vegetarian entree, top the beans with some grated pepper jack cheese and serve them with tortilla chips on the side.

Recipe: Mexican Red Rice (Arroz Rojo)

This rice dish flavored with salsa, onion, and cilantro makes a colorful, tasty side for a Mexican or Tex-Mex meal. Make it a main dish by stirring in some cooked shrimp, chicken, chorizo, or roasted veggies.

Recipe: Miso Soup

This light, flavorful soup is a favorite in Japan, served for breakfast, lunch, and dinner, with an array of garnishes including rice, eggs, simmered radishes and cabbage, pickles, tender fresh greens, and fish. It's also terrific as is. Note that different brands of miso have different flavor profiles and different levels of saltiness, so adjust the quantity of miso you use to your preference.

Recipe: Moroccan Lentil Soup with Chickpeas

Coriander, cumin, turmeric, cinnamon, cayenne--the spices of Morocco--combine to give this aromatic soup a deliciously different flavor. The hearty combination of lentils, chickepeas, vegetables, and tomatoes marries beautifully with the exotic spices for a soup you'll want to make again and again.

Recipe: Mushroom and Orzo Soup

A simple, warming soup fortified with the meaty flavor of mushrooms.
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Classic French Stocks and Sauces