3,434 bed recipes

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.

This recipe was so easy! I've tried this for a number of potlucks & everyone is always impressed on how 'gourmet' it looks & tastes

Twenty cloves of garlic and earthy mushrooms sautéed with toasted breadcrumbs and fresh parsley, simmered in chicken broth for bold, soul-warming soup.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Shredded cabbage, carrots, peppers, and cucumbers marinate overnight in a tangy-sweet vinegar dressing. This crunchy health salad gets better as it sits, making it ideal for potlucks and meal prep.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Brie gives the creaminess and cheesiness to the sandwiches, sauteed mushrooms are so delicious with the brie. It takes you about 25 minutes, enjoy.

A refreshingly fresh summer cucumber salad. Great for a hot day!

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

If you're looking for a new salad, this exciting recipe is perfect for you and those hot summer days!

A simple polenta recipe that has a scrumptious taste your whole family will enjoy.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.