10,000 chopped recipes

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.

Chewy cocoa brownies made from scratch with a sugar substitute, so they're lower in sugar but still rich, fudgy, and chocolatey. A simple one-bowl brownie built on cocoa powder, no melting.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

A savory breakfast tart: buttery shortcrust pressed into a heart shape and filled with salmon, mashed potato, and onion bound in egg, half-topped with pastry and baked golden. A hearty, handsome morning bake.

Homemade Cream of Potato soup that's rich silky and smooth. Best of all, there's no cream!

This recipe is nearly 100 years old. These cookies are great at Christmas time.

Creamy broccoli cheese soup made smooth with Velveeta, blended with milk and flour so it never curdles, then enriched with half-and-half. A quick, velvety comfort-food soup in about 40 minutes.

Fresh spring spinach simply dressed with olive oil and umami-packed ingredients like sun-dried tomatoes, Parmesan and pine nuts with pasta to make it a simple yet sophisticated picnic friendly salad.

Just like little fruitcakes! I soaked my fruit in the bourbon overnight. Easy recipe to put together and great way to use extra fruit from making my fruitcakes.

Buttermilk and Molasses Pumpkin Gingerbread recipe

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Whole wheat banana muffins made with mayonnaise in place of oil and eggs. The mayo keeps them moist and tender, and one bowl is all it takes. A quick, wholesome way to use up brown bananas.

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.