10,000 block recipes

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Kasha Rustica with toasted buckwheat groats, bow-tie pasta, sauteed onions, and browned mushrooms in vegetable stock. A hearty vegetarian take on classic kasha varnishkes.

Thick slices of French bread topped with a savory cheddar and mushroom spread spiked with dry mustard and Worcestershire, then broiled until bubbly. These cheesy mushroom canapés are a crowd-pleasing appetizer in 30 minutes.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Oven-baked pork ribs in a peach barbecue sauce made with canned peach syrup, ketchup, Worcestershire, mustard, and cloves. Fruity, sticky, and fork-tender.

Simple to make - delicious for breakfast with bacon and tomato relish.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Moroccan fish couscous: halibut poached in a golden onion t'faya sweetened with raisins and deeply spiced with saffron, ginger, turmeric, and cinnamon. Served over whole wheat couscous with toasted almonds.

Creamy Arborio rice risotto with butter, olive oil, chicken broth, and Parmesan. A hands-off oven method that skips the constant stirring and delivers the same velvety results.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.