5,631 card low recipes

Chipotle grilled trout rubbed with a smoky paste of chipotle peppers, walnuts, and parsley, then grilled fast. The walnuts thicken the rub into a pesto-like crust. Great with hush puppies and salsa.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Fruit salsa sundaes scoop vanilla ice cream into crisp tortilla bowls and top with peaches, strawberries, candied ginger, and lime zest. A Tex-Mex inspired summer dessert that takes 25 minutes.

Grilled cheese sandwich with olivada: challah bread smeared with briny black olive paste, layered with Swiss cheese and optional tomato, grilled crisp. A Mediterranean twist on a classic.

Ice cream pie with a self-forming spice cake crust that collapses into a pie shell as it bakes. Filled with maple nut or cinnamon ice cream and frozen until firm.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

Crispy fried tofu presses firm Chinese or Japanese tofu, slices it thin, then deep fries until puffy and golden. Two-ingredient vegetarian appetizer with shatter-crisp edges.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

Crispy fried tortillas wrapped around a chicken filling.