8,031 chopped recipes

Chili-glazed tofu over asparagus and rice with a sweet-salty soy-ginger sauce. A 30-minute one-skillet vegetarian dinner using boil-in-bag rice to clear weeknight dinner in under half an hour.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.

If you like rice and chicken then try this wonderful tasty triumph.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Leftover turkey shepherd's pie with carrots, tomatoes, thyme, and rosemary in a whole wheat flour gravy, topped with mashed potatoes and baked golden. The best way to use holiday turkey leftovers.

Honey baked squash: acorn squash rings roasted tender and topped with a honey-pecan oat crunch. Sweet, nutty, and the make-ahead crunch keeps for months.

Don't keep buying the same old lettuce, instead try this easy to make scrumptious salad that will have you hooked!

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.