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Country Woman Vegetarian Recipes

Find Country Woman Magazine vegetarian recipes for a healthy meal. Get vegetarian recipes from our Country Woman Magazine.

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Contest-Winning Garden Harvest Chili

Contest-Winning Garden Harvest Chili

Contest-Winning Garden Harvest Chili

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

Dilly Asparagus

Dilly Asparagus

Dilly Asparagus

This makes a good cool vegetable on a hot day—it's long been in my recipe file, and we have Dilly Asparagus often. My husband and I farm ranch in central Texas. I enjoy cooking, especially when I'm trying out new recipes shared by friends or by other Country Woman subscribers. (I love CW!)

Creamy Mushroom-Potato Bake

Creamy Mushroom-Potato Bake

Creamy Mushroom-Potato Bake

Meet the Cook: The day I first made this, we'd invited a neighbor - a bachelor farmer - over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons (17, 16 and 13) enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana

Orange and Red Onion Salad

Orange and Red Onion Salad

Orange and Red Onion Salad

It's true—orange and onion really does sound like an unusual combination. But when my husband tasted Orange and Red Onion Salad for the first time, he told me, "This one's worth at least three kisses!" I serve this salad with chicken...it likely would go well with fish, too. Up until a short time ago, we lived in the San Joaquin Valley, where almonds, peaches and other crops thrive. Now—along with our 17-year-old son and 12-year-old daughter—we're settling into our new home in the foothills and getting used to seeing row crops and dairy cows instead.

Roasted Root Veggies

Roasted Root Veggies

Roasted Root Veggies

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.—Rebecca Dornfeld, Grass Lake, Michigan

Lasagna Florentine

Lasagna Florentine

Lasagna Florentine

Sliced hard-cooked eggs give a sunny look to this special lasagna from the American Egg Board. The eggs peek through the crumb-and-cheese topping.

Buttery Carrots and Brussels Sprouts

Buttery Carrots and Brussels Sprouts

Buttery Carrots and Brussels Sprouts

—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Asparagus Snack Squares

Asparagus Snack Squares

Asparagus Snack Squares

We have asparagus almost every day during the short Midwest growing season. This quick pizza-like dish is great for a luncheon or a light dinner, or as an appetizer. For variety, you can saute half a pound of sliced fresh mushrooms with the onion and garlic. —Judy Wagner, Chicago, Illinois

Grilled Three-Pepper Salad

Grilled Three-Pepper Salad

Grilled Three-Pepper Salad

I have been cooking since my mother taught me how at an early age. I enjoy it, and I'm always trying new recipes. This one's both flavorful and colorful. -Ruth Wickard, York, Pennsylvania

Church Supper Potatoes

Church Supper Potatoes

Church Supper Potatoes

Meet the Cook: As a pastor's wife, I cook for crowds often. This dish's always a hit. My own family - we have a daughter, 11, and a son, 10 - thinks the potatoes are a must with London broil or marinated grill chicken breasts. I frequently prepare them for guests, too. The recipe is very adaptable, and the results disappear. -Michelle Grigsby, Beavercreek, Ohio
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