10,000 fay fay recipes

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Strawberry raspberry yogurt shake with skim milk, low-fat yogurt, and vanilla. Light, frothy, and naturally sweet with fresh mashed berries.

Strawberry mozzarella salad with romaine, balsamic vinaigrette, and fresh basil ribbons. A summery riff on caprese that trades tomatoes for ripe berries and comes together in 10 minutes.

Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

Let your bread machine handle the dough while you create pillowy fried squares dusted with powdered sugar that taste just like the famous New Orleans café treats.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Rumaki appetizers with bacon-wrapped water chestnuts, pineapple chunks, and bay scallops glazed in a sticky teriyaki-honey sauce. A retro party hors d'oeuvre ready in 30 minutes.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Baked stuffed mushroom caps filled with spinach, feta, cottage cheese, and fresh dill, rolled in sesame seeds for a crunchy crust. A Greek-inspired vegetarian appetizer ready in under 30 minutes.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

These delicious homemade wraps are made with egg whites, corn flour and a bit of tapioca flour.