All recipes from "Vegetable" from the blog "Thyme for Cooking"

Artichoke hearts make a flavorful quiche with an easy rice crust.

This is a cool weather soup made with fresh, garden tomatoes, lots of garlic, and herbs.

Sliced zucchini, mixed with eggs, yogurt, Parmesan and baked.

This is a cross between an pasta salad and a hot side dish.

An easy pasta dinner for late summer using the last of the chard and tomatoes

I used the small, green Lentils du Puy but you could use the larger tan lentils, or even the tiny, black, Beluga lentils.

Make the summer bounty of zucchini a bit more interesting.

This is an easy dinner that is ready in the time it takes to cook the pasta.

You can make this with the not-so-perfect fall tomatoes, just taking the best parts.

This is a fall pasta - fresh sage and the last of the tomatoes to make a no-cook, fresh tomato sauce.

This is a great way to use the end-of-season abundance!

We normally think of spinach as a spring green but it's also widely available in the fall when the temps cool down.

This is a simple, 6 ingredient lasagne.

Fresh green beans and yellow tomatoes make a colorful summer pasta salad

Adding a bit of carrot, onion and celery can turn simple rice into a colorful, flavorful side dish.

Add a salad for a summer lunch, grill some chicken to serve it for dinner or slice it in thin wedges for a contribution to a pot luck.

It's Zucchini season! The way to not end up with green monsters in your garden is to pay close attention and pick them small.

Vegetable packets are great for using up leftover bits in the fridge: carrots, celery, mushrooms, tomatoes.

Cold Consommé is perfect on a hot summer's day.

Thyme for Cooking1,345 recipes