8,164 chopped recipes

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

A delicate angel hair pasta recipe that delivers bold, vibrant flavor with minimal effort and simple fresh ingredients. A pasta main dish you turn to on busy weeknights that is on the table in about 20 minutes.

Retro cranberry mold salad loaded with fresh cranberries, apples, bananas, pineapple, and crunchy nuts set in lemon Jello. A vintage holiday side dish that belongs on every potluck table.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.

SPAM salad with toasted almonds, celery, and dill relish served in crispy broiled tortilla cones. A fun, hand-held lunch with crunchy shells and creamy filling.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Fried barley stir-fried with scallions, celery, carrots, and daikon radish finished with soy sauce. A hearty, nutty twist on fried rice using pearl barley.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.