4,148 cow cow fan recipes

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

Aplets are a great bar cookie for summertime or school lunch boxes.

Homemade sweet pepper and onion pizza on a whole wheat crust with fat-free mozzarella, mushrooms, and garlic. A lighter veggie pizza made from scratch with a crispy cornmeal-dusted base.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Fennel watercress salad tosses paper-thin fennel with peppery watercress and orange segments in a fresh orange-rice vinegar dressing. A bright low-calorie spring side, ready in 15 minutes.

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.