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Recipes Nugget Markets Signature Recipes

  8. Potato Leek Soup

    Filed under: Soups & Stews, Vegetables

    Potato Leek Soup

    Combining all the earthy goodness of potatoes and the mild sweetness of leeks, this classic soup is delicious served hot or cold, and even better the next day.

  11. Soupe au Pistou

    Filed under: Soups & Stews, Vegetables

    bowl of soup top down

    Provence’s answer to minestrone, this pesto-based soup can be eaten hot or at room temperature. Small pasta can be added to make it heartier or you can serve it with crusty bread.

  13. Pesto Zoodle Salad

    Filed under: Salads, Vegetables

    pesto-zoodle-salad

    This zoodle salad is easy to throw together. It's also a terrific plant-based recipe for a quick salad, just add protein of your choosing.

  16. Tomato & Caramelized Onion Hand Pies

    Filed under: Appetizers, Vegetables

    tomato and caramelized hand pies

    For a savory spin on hand pies, balance the sweetness of caramelized onions and roasted tomatoes with the tang of fresh goat cheese. If you don't want to DIY, start with a pre-made pie crust to save time and effort.

  20. Avocado Pesto

    Filed under: Appetizers, Vegetables

    avocado-pesto-spread-3

    This simple and flavorful avocado pesto makes a delicious spread for tartines stacked with fresh turkey, radishes, and microgreens or your own favorite toppings.

  22. Latkes

    Filed under: Side Dishes, Vegetables

    Potato Latkes on a tray with accompaniments

    These tasty potato pancakes of love are great to serve any time of the year, especially when served with smoked salmon, sour cream, and applesauce.

  23. Thai Zoodle Salad

    Filed under: Salads, Vegetables

    thai zoodle on a black plate

    Reminiscent of Pad Thai, this delicious and nutritious salad stars zucchini noodles (a.k.a. zoodles) made with a spiralizer.

  24. Leek and Mushroom Breakfast Tart with Salt-and-Pepper Crust

    Filed under: Breakfast & Brunch, Vegetables

    Leek and Mushroom Breakfast Tart with Salt-and-Pepper Crust

    If you’re like me, you rediscover the fragrance of thyme around Thanksgiving and then spend the next few months looking for ways to incorporate the herb into every meal. This thyme-enhanced recipe—which my husband and I discovered on one of our first Christmases together and have been making ever since—has all the earmarks of a favorite: cheese stuck to the page, flour dust from my hands, a few telling drips of browned butter. You can always spot the best loved dishes by the state of the recipe card.