945 extra recipes

This easy and refreshing salad has lots of great textures, and it's quite filling as well. Serve it as a side dish or a tasty and nutritious vegetarian main course.

Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Making your own pizza gives you more options to choose your favorite toppings. Spread with pizza sauce or tomato sauce, top with marinated artichoke hearts, roasted bell pepper and fresh mozzarella. Absolutely delicious.

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

This is a great recipe for a quick, easy lunch or lovely enough for a nice appetizer during your next dinner party!

Fresh figs are all over the market right now. This grilled figs arugula salad is ideal for you to enjoy these sweet seasonal figs.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Warm mushroom and mixed greens salad spoons sherry-glazed sauteed mushrooms over crisp greens, wilting them slightly under a warm lemon-thyme dressing. A light, bistro-style salad in about 25 minutes.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.

A nice warm salad that highlights simple and fresh flavors and textures. Pan crisped bread cubes add a very nice crunch.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.