613 con con van recipes

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Retro tuna party salad set in a chili sauce and gelatin mold with mayonnaise, whipped cream, olives, and celery. A vintage buffet showpiece that chills firm enough to slice.

A Louisiana-style turkey gumbo loaded with sauteed okra, the holy trinity of celery, onion, and green pepper, fresh and canned tomatoes, and file powder, served over rice. Leftover turkey gets a bayou soul in 40 minutes.

Pumpkin banana nut bread with cinnamon and ginger, two kinds of sugar, and chopped walnuts. Makes two loaves of moist, spiced quick bread that freezes beautifully.

Broccoli and ziti San Pierota with garlic-sauteed broccoli florets over pasta tossed in a simple crushed tomato sauce, finished with red pepper flakes and grated Parmesan.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Egg and beansprout risotto made with cracked wheat instead of rice, simmered with tomatoes, mushrooms, green pepper, and satay sauce. A hearty vegetarian one-pan dish with an Asian-British fusion twist.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Spanish rice in the slow cooker: ground beef, bell peppers, onions, and converted rice braised low in tomato sauce with chili powder and Worcestershire. A dump-and-go family-sized one-pot dinner.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.