5,724 card low recipes

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Vegetarian brown rice and walnut pate with sauteed mushrooms, zucchini, and herbs baked in a loaf pan. Slice and serve chilled on lettuce for an earthy, satisfying appetizer.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

A little recipe that is good as caterpillar cake for kids

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Rocky road cheesecake cups with a chocolate wafer crust, cocoa-sour cream filling, mini marshmallows, and chopped almonds. Individual-sized cheesecakes baked in muffin cups.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Slight sweet with fresh clean flavor from lemon zest and a bit of kick from ground ginger. Perfect for spreading onto zucchini bread.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.