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Vegetable-Based Recipes

At MTG, we have a real passion for cooking, be it a simple stew or an elaborate meal.  We don't just make the products, we cook with them too.  We have a lot of different tastes, to be sure, but you'll find a common ingredient in our pantries: MTG stocks and sauces. We share our recipes with one another, and we're really happy to share them with you.  Recipes for all occasions, cooking skills and dietary lifestyles, using our vegetable-based stocks and sauces.  We hope you enjoy them as much as we do. Good cooking! 

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Picture of Red Rice with Butternut Squash and Cranberries

Red Rice with Butternut Squash and Cranberries

Red rice has a rich red husk and a full, nutty flavor that marry beautifully with the roasted squash and bright red cranberries in this tasty side dish.
Picture of Red Wine and Peppercorn Sauce

Red Wine and Peppercorn Sauce

Serve this spicy, intense sauce over grilled steaks, tenderloin, or other cuts of beef. Or make the sauce with our Roasted Chicken Demi-Glace or Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.
Picture of Ribollita

Ribollita

This classic soup from Tuscany is full of beans, tomatoes, and greens, all cooked in a savory broth with plenty of garlic. It's thickened with chunks of Italian bread and served drizzled with olive oil and sprinkled with Parmesan.
Picture of Rice Pilaf with Onion and Fennel

Rice Pilaf with Onion and Fennel

A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.
Picture of Rice Salad with Cucumbers and Lemon Dressing

Rice Salad with Cucumbers and Lemon Dressing

This delicate salad of crisp cucumbers and tender rice tossed with a light, lemony dressing is a perfect side for grilled chicken or fish. Stir in some halved grape tomatoes and crumbled feta or add crisp blanched asparagus and a handful of peas to make tasty variations.
Picture of Risi e Bisi (Rice with Peas)

Risi e Bisi (Rice with Peas)

A springtime specialty from Venice--creamy rice with tender peas, savory pancetta, and Parmesan cheese.
Picture of Risotto Milanese

Risotto Milanese

A simple, classic Italian risotto traditionally served with Veal Osso Buco. Flavored with saffron and Parmesan cheese, it also makes a great accompaniment to fish or chicken dishes.
Picture of Risotto Primavera

Risotto Primavera

Celebrate spring with this creamy risotto filled with spring vegetables! Add cooked chicken or shrimp if you like, and serve with a crisp white wine.
Picture of Roasted Cauliflower and Gorgonzola Bisque

Roasted Cauliflower and Gorgonzola Bisque

A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, crème fraîche, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.
Picture of Roasted Cauliflower with Wild and Brown Rice

Roasted Cauliflower with Wild and Brown Rice

Savory roasted cauliflower is tossed with chewy whole grains, drizzled with olive oil, and accented with Parmesan and fresh chives to make a terrific vegetarian main dish or a perfect side for beef, pork, chicken, or turkey.
Picture of Roasted Garden Tomato Soup with Goat Cheese Croutons

Roasted Garden Tomato Soup with Goat Cheese Croutons

The perfect way to use an abundance of tomatoes at the end of the summer. This richly-flavored soup accented with roasted garlic and a crouton topped with creamy goat cheese is sure to please.
Picture of Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

This simple sauce adds a hit of piquant flavor and gorgeous red color to sautéed or grilled meat, chicken, fish, or vegetables.
Picture of Roasted Red Pepper Soup

Roasted Red Pepper Soup

Serve this smooth, savory soup chilled in the summer or warm in the winter. The rich flavor of roasted red peppers goes beautifully with a crisp salad or a grilled cheese sandwich.
Picture of Roasted Vegetable Pot Pie

Roasted Vegetable Pot Pie

In this satisfying pot pie, a savory cheese crust beautifully complements the deep, caramelized flavors of roasted vegetables bound with a simple sauce made with our Veggie-Stock Gold.
Picture of Root Vegetable Sauté

Root Vegetable Sauté

The earthy flavors and gorgeous hues of cold-weather vegetables come to life in this great side dish seasoned with rosemary and a drizzle of olive oil.
Picture of Rosemary Mustard Sauce

Rosemary Mustard Sauce

This simple red wine sauce with mustard makes a nice addition to a roast pork loin or leg of lamb.
Picture of Rosemary Peppercorn Sauce

Rosemary Peppercorn Sauce

Spoon this fragrant sauce over grilled poultry, fish, or vegetables, and you'll never think of them as bland and unexciting again. It's sure to become a staple of your cooking repertoire. You can also substitute tarragon for the rosemary or red wine for the white wine to create some delicious variations.
Picture of Rosemary Potato Galette

Rosemary Potato Galette

Galette is the French term for a flat, round cake or tart, usually made with a crisp but tender and flaky pastry. This galette is assembled with layers of very thinly sliced potatoes drizzled with our Graisse de Canard Gold and butter and sprinkled with rosemary and thyme. It makes an elegant side dish for your favorite roast or steaks hot off the grill.
Picture of Sauce Chasseur

Sauce Chasseur

"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game. Its deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.
Picture of Sauce Duxelles

Sauce Duxelles

This classic French mushroom sauce gets its rich flavor from a quickly-made mushroom paste (duxelles) and our French demi-glace. It can be served with a wide variety of dishes, including beef, veal, poultry, seafood, vegetables, and eggs. Vary the sauce if you like by substituting our veal, roasted chicken, or roasted veggie demi-glaces. Bon Appetit!
Picture of Sauce Fines Herbes

Sauce Fines Herbes

Fines herbes, a classic French mixture of very finely chopped parsley, chervil, tarragon, and chives, adds a fresh, bright flavor to this sauce. Infused with white wine and finished with butter, it's just the right touch for chicken, veal, vegetable, or egg dishes.
Picture of Sauce Lyonnaise

Sauce Lyonnaise

According to renowned Lyonnaise chef Paul Bocuse, "In Lyon we put onion in almost everything." French onion soup originated in Lyon, as does this simple and versatile onion-scented sauce. It's superb with mashed potatoes or roasted vegetables, grilled or roasted beef, pork, lamb, game, or poultry.
Picture of Sauce Périgueux

Sauce Périgueux

This rich, classic sauce is flavored with Madeira and pungent, earthy black truffles, which are a specialty of Périgueux, a city in the Perigord region of southwestern France. Julia Child recommended Sauce Périgueux for "filet of beef, fresh foie gras, veal, egg dishes, and timbales," all delicous ways to enjoy the luxury of truffles.
Picture of Sauce Piquant

Sauce Piquant

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. "Piquant" comes from the French for "to prick or sting," which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.
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Classic French Stocks and Sauces