2,941 ande recipes

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Vietnamese-style grilled pork chops marinated in fish sauce, garlic, onion, and a touch of sugar for that signature savory-sweet caramelized crust. Six ingredients, deep flavor, weeknight friendly.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Vegan crustless tofu quiche with mushrooms, bell pepper, and nutritional yeast. An egg-free, dairy-free brunch dish that bakes up firm with golden edges.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Grilled eggplant and portobello sandwich stacks smoky grilled eggplant and meaty mushrooms with a garlic-lemon mayo, arugula, and tomato on whole-wheat. A hearty, satisfying vegetarian sandwich.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.