10,000 dried recipes

THis one was yummy.I heeded the advice of those who went before and used plenty of salt and also coarse chopped the spinach before cooking and skipped the processing. I didn't have any ricotta or tomato in the house and was dying to try it so I substituted extra firm silken tofu and just skipped the tomato. It was still delicious!

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

Grilled portobello mushrooms are juicy, tender and flavorful, it's a delicious ingredient that can be used to make a salad, with the slightly bitter peppery arugula, and mild gruyere cheese, a tasty, quick and easy salad ready to enjoy!

Sausage and lentil soup that's even better the next day. Browned sausage, vegetables, and herbs simmered into a hearty broth, with lentils added near the end so they stay tender, not mushy.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Quick, easy and refreshing. This delicious salad can also be served as a main course.

Pfeffernuesse are traditional German pepper nut cookies spiced with cinnamon, cloves, mace, nutmeg, and allspice. Tiny rounds dried overnight and finished with a drop of brandy.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with a variety of toppings and popped into the oven or broiler until warm.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Cauliflower with beef Sichuan style: marinated round steak stir-fried with cauliflower, carrots, and dried mushrooms in a peppercorn-spiced sauce. Classic Sichuan balance of heat and depth.

Italian stuffed pork chops with basil pesto, crushed croutons, and sun-dried tomatoes. A simple 4-ingredient filling that turns ordinary chops into a flavorful baked dinner.