9,195 cow cow fan recipes

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Lentil pasta sauce: hearty meatless tomato sauce with lentils, oregano, and a kick of hot sauce, perfect for vegan or vegetarian pasta night. Protein-rich alternative to classic meat ragu.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.