595 acorn recipes

Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.

Stuff a pita pocket with crispy bacon, torn romaine, cherry tomatoes, cucumber, shredded carrots, and ranch dressing for a fresh BLT garden pita in just 10 minutes. No cooking required.

Pacific Northwest grilled salmon rubbed with brown sugar, cider vinegar, salt, and pepper. A simple overnight cure that builds a lacquered, smoky crust on the grill.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Easy chicken and dumplings using a flour tortilla shortcut that tastes just like homemade. Tender chicken simmers in rich broth with sliced tortilla strips. Ready in 40 minutes, serves 8.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.