10,000 cow cow fan recipes

Rob's focaccia: pillowy overnight-risen bread crowned with peeled Roma tomatoes, roasted eggplant, fresh basil, anchovy, and parmesan. A rustic Italian flatbread baked golden and fragrant.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Watermelon sorbet with pureed fresh watermelon, lemon juice, and a corn syrup simple syrup for the smoothest, scoopable texture. The summer freezer dessert that captures peak melon flavor.

Grilled buffalo burgers seasoned with Worcestershire, ketchup, mustard, and horseradish. Lean ground bison cooked low and slow for juicy, flavorful patties. Healthier alternative to beef.

Thyme and olives make this French bread full of the delicious flavor, great to serve with any kind of stew or soup!

Ginger broccoli soup steeps fresh grated ginger in vegetable stock with cayenne and lemon, then simmers broccoli florets just to tender. A vibrant, brothy bowl with Ayurvedic roots, ready in 40 minutes.

Have been making all kinds of macarons recently, certainly has become my new addiction. These chocolate macarons are sandwiched with rich-silky chocolate ganache. They melt in your mouth.

Fortune cookies are a lot of fun to make . And homemade always tastes better than store bought! Try this recipe.

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.

Homemade papadum (papad) from lentil flour with black pepper and cumin. Rolled thin, dried, then fried until crispy and blistered. A classic Indian appetizer or snack.