572 extra recipes

Not too sweet, very smooth and creamy, but not super rich; strawberries and apricot jam bring lots of fresh and fruity flavor, the phyllo pastry comes out golden brown and crispy. A delicious and guilt-free dessert that everyone will enjoy!

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Chocolate, orange and cream create this delicious and moist bread pudding that has been popular all year round at our place!

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

Thai Noodles with Vegetable and Curry Sauce recipe

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

You can use any type of wholegrain rice you like - but try to stick to non-white. There are many wonderful whole grain rice varieties that would work well in this dish - brown rice, red rice, or black rice.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.