32 dragon recipes

Dragon's Blood Punch with a frozen hand ice mold for Halloween. Apple juice, cranberry juice, and ginger ale create a blood-red punch with a creepy ice hand centerpiece.

This tropical fruit is not only beautiful to look at, but is also highly nutritious. It contains significant amounts of heart-healthy fibre, antioxidants, vitamin C and has been shown to keep blood glucose levels stable. Chia seeds provide a boost of omega-3 fatty acids.

A creamy dessert combining coconut, dragon fruit and cashew nuts. Dragon fruit is a rich source of antioxidants and fibre, cashews deliver heart-protective monosaturated fats, while the fat contained in coconut meat has been shown to exhibit anti-microbial, antibacterial and antifungal properties. Coconuts also contain lauric acid (found most abundantly in mothers’ milk) which is an important immune system booster. Despite its bad reputation, coconut oil is one of the healthiest oils available.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

This is a great appetizer, the beets are delicious and easier to prepare, and I used more garlic too, very yummmy.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

No-bake banana vanilla wafer pie layered with sliced bananas and vanilla whipped cream. Just four ingredients, chilled overnight for a soft, creamy icebox dessert.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Quick orange beef stir-fry with marmalade glaze, ginger, carrots, and green onions served over rice. Uses leftover cooked beef for a glossy, citrusy 30-minute dinner.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Ginger broccoli sauteed in sesame oil with tamari and brown sugar. A quick vegan side dish with warm, spicy-sweet Asian flavors ready in 20 minutes.