1,752 back recipes

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Vegetarian supreme pizza on whole wheat crust loaded with steamed spinach, zucchini, artichoke hearts, mushrooms, and fresh tomatoes. No cheese, all vegetables.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.