7,223 ann ann recipes

Pesto potato salad with steamed new potatoes, fresh tomatoes, red onion, and celery in a basil pesto, mayo, and yogurt dressing. Includes homemade pesto recipe.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Mock guacamole made with steamed asparagus and picante sauce instead of avocado. A low-fat, avocado-free dip with the same creamy green look and tangy flavor.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Vegetarian Mushroom Noodle Soup with Rhubarb recipe

Pan seared red snapper on corn chili with grapefruit: crisp-seared snapper fillets over a sweet-spicy corn chili, brightened with lime and cilantro. Restaurant-style seafood dinner.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Diabetic-friendly cottage cheese vegetable casserole with egg noodles, carrots, mushrooms, basil, and thyme. A low-fat, high-protein noodle bake using 1% cottage cheese and skim milk.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Grilled turkey kebabs marinated in chili sauce and lemon juice with cherry tomatoes, mushrooms, zucchini, and bell peppers. Lean, colorful skewers great for summer cookouts.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.