10,000 can ding recipes

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Five-ingredient magic bars with a soda cracker base, coconut, chocolate chips, nuts, and sweetened condensed milk. No mixing bowl needed. Ready in 30 minutes.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.

Saltsa aspri is Greek white sauce (béchamel) in three thicknesses for moussaka, pastitsio, soups, and soufflés. Butter, flour, warm milk, and nutmeg build the classic Mediterranean base.

Butternut squash soup with garlic, fresh ginger, and a bright lime finish. A silky fall soup that balances sweet squash with warm spice and citrus zing.

Homemade spiced herbal liqueur infused with cardamom, star anise, angelica root, cinnamon, and mace in vodka. Steep for one week, strain, and sweeten with sugar syrup.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Lemon curd cheesecake with a tangy cream cheese and sour cream filling topped with homemade lemon curd. Baked low and slow for a crack-free, silky finish.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Light vegetarian sauce made with arrowroot, tamari, and vegetable stock. Glossy, savory, and ready in 15 minutes. Great over grains, stir-fries, or steamed veggies.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!