2,862 ant recipes

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

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

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Creamy stovetop tuna with sauteed mushrooms and celery in a homemade white sauce. Diabetic-friendly comfort food from two cans of tuna and a handful of pantry basics in 45 minutes.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Pumpkin orange raisin muffins spiced with cinnamon, ginger, and nutmeg, made with canned pumpkin puree, fresh orange juice, and orange zest. A moist, warmly spiced fall muffin packed with raisins.

Peanut butter and honey sandwiches with raisins mixed right into the spread. A freezer-friendly lunch box staple that takes 5 minutes to make a batch of four.

Cuban red beans and rice with soaked kidney beans, bay leaf, cumin, and oregano. Cook beans with bell pepper strips until tender, sauté aromatics, then simmer rice in bean stock for fluffy, flavorful grains.

Brussels sprouts glazed with red wine, honey, and soy sauce. Simmered until tender then finished with a glossy cornstarch glaze. A savory-sweet holiday side dish.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

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.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

Super cheese pizza sauce: a herb-loaded tomato paste base with oregano, marjoram, garlic and onion. Spread on crust, layer with mozzarella and parmesan, and bake at 450F for 8 minutes.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.