10,000 carob recipes

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.

Scalloped turkey and cauliflower baked in a light turkey stock gravy. A low-calorie main dish that puts leftover turkey to good use.

Poached chicken breasts in white wine and stock, with a cheese-and-crème-fraîche pan sauce reduction. Served over fresh spinach with chives. French bistro elegance in 30 minutes.

Grilled shrimp with roasted tomatillo salsa made from oven-charred tomatillos, poblano pepper, cilantro, and parsley. Smoky, tangy, and ready fast.

Thai pla preeo wan, broiled flounder topped with a fresh sweet-and-sour sauce of diced pineapple, cucumber, tomato, ginger, and cilantro. Light, bright, and healthy weeknight fish.

Lemon-pepper barbecued chicken: skinless chicken breasts baked in a homemade tomato barbecue sauce brightened with lemon, cider vinegar, and a peppery, mustardy kick. A tangy, lighter take on oven BBQ chicken.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Shrimp and sea scallops steamed with orange juice and rice vinegar, then tossed warm in a citrus-sesame vinaigrette with fresh dill and chives. A light, low-calorie seafood dish that's also diabetic-friendly.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Turkey steaks with Sausalito salsa: quick pan-seared turkey breast topped with a bright orange, tomato, green chili, and cilantro salsa. California-inspired dinner in 25 minutes.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Spicy ginger chicken stir-fry with bell peppers, pineapple chunks, and picante sauce. A sweet-heat skillet dinner with fresh cilantro, ready in 35 minutes.