10,000 cow cow recipes

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Two-ingredient spicy Italian dressing made by mixing picante sauce with Italian dressing. Use it on salads, as a veggie marinade, or tossed with shrimp. Ready in 10 minutes, makes 3/4 cup.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Lighter New York cheesecake made with homemade yogurt cheese instead of cream cheese. Sweetened with honey and thickened with arrowroot for a smooth, guilt-free slice on a graham cracker crust.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Citrus Summer Hummer blended cocktail with brandy, lemon ice cream, and orange sherbet. A 3-ingredient frozen boozy milkshake that takes just 2 minutes to make.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.

Asian cucumber salad with rice vinegar, soy sauce, sesame oil, chili paste, and garlic. A cool, crunchy side dish that comes together in minutes with no cooking.

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.