5,667 added recipes

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Chiles rellenos sauce simmers tomato, garlic, onion and oregano into a smooth broth-based salsa for poaching stuffed chiles. The classic Mexican caldillo for ladling over rellenos.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Black bean soup with pasta, tomato sauce, and onion simmered in rich bean broth. A simple Latin-inspired one-pot soup that's filling, budget-friendly, and ready in under an hour.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Hearty bean and vegetable soup with red kidney beans, crushed tomatoes, fresh vegetables, and pasta in a seasoned broth. A flexible one-pot meal that simmers in under an hour.

Vegan tofu French toast: silky soft tofu blended into a creamy egg-free custard for soaking whole-wheat bread. Dairy-free, plant-based brunch protein.

5-second banana breakfast smoothie with skim milk, nonfat yogurt, and protein powder. Blend it, grab it, and sip your way through the morning rush. Zero cooking required.

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.

Oranged cranberry sauce made with fresh cranberries, orange juice, orange zest, brown sugar, and cinnamon sticks. Boiled until thick and jammy, this keeps indefinitely in the fridge.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.