5,207 ball recipes

Prawns and spinach salad tosses grilled butterflied shrimp with fresh spinach, orange slices, and red pepper in a sherry-sesame-ginger dressing. A bright, Asian-inflected main-course salad.

Salmon couscous steamed over a spiced vegetable broth with garlic, caraway, chili pepper, zucchini, and carrots, served with canned red salmon and pumpkin seeds. A North African-inspired one-pot meal.

Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Thick meaty spaghetti sauce simmers ground beef, bell pepper, celery, garlic and mushrooms with three forms of tomato. Slow-cooked 2 to 3 hours into a deep, batch-friendly Italian-American gravy.

Twice-baked potato 'boats' stuffed with scrambled eggs, ham, zucchini, red pepper, and Parmesan. A hearty handheld brunch dish that delivers the eggs-and-hash-browns combo in one shell.

Pork loin fajitas with a sweet-heat sauce of chunky salsa and peach preserves, loaded with seared peppers, onions, cilantro, and a cool sour cream finish.

Kodiak Casserole is a hearty ground beef and egg noodle bake loaded with green olives, barbecue sauce, picante, and melted cheddar for a bold one-pot dinner.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Slow-cooker pepper steak with round steak strips, green bell peppers, onion, garlic, tomatoes, and a soy-Worcestershire gravy. Hands-off Chinese-American classic served over fluffy rice.

Green Lentil Rissoles with Vegan Yogurt Sauce recipe

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

A North African-inspired chicken tagine with sweet bell peppers, dried fruits, brandy, lemon juice, and warm five-spice. Marinated overnight, then baked, served over couscous or barley pilaf.

Sweet and sour chicken stir-fry with pineapple chunks, red bell pepper, water chestnuts, and a tangy ketchup-brown sugar glaze served over crispy chow mein noodles.

Italian beef over buttered egg noodles with sliced round steak marinated in red wine vinegar, Worcestershire, basil, marjoram, and garlic. Savory, saucy, comes together in one skillet.

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.