2,941 ande recipes

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Savory palmiers made with puff pastry rolled around honey mustard, prosciutto, and Parmesan. Baked golden and flaky for an elegant appetizer.

Potato and rice soup builds a savory Italian-style broth with diced potatoes, shredded carrots, tomato paste, and arborio rice, finished with grated Parmesan and black pepper.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

German cottage cheese and oil pastry dough (Quark-Öl-Teig): a tender, no-butter base for fruit tarts, sweet rolls, and stollen made without yeast. Quick to mix and ready to roll in 20 minutes.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.