2,121 flack recipes

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Crispy deep-fried spring rolls packed with stir-fried tofu, shiitake mushrooms, and julienned vegetables seasoned with garlic, curry paste, and soy for an addictive Thai appetizer.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Chunky garden gazpacho with fresh tomatoes, bell peppers, cucumber, and celery in a tomato sauce base with olive oil, red wine vinegar, and honey. A no-cook chilled soup.

These delicious and melted in your mouth cookies don't last long.

Crustless vegetable quiche with broccoli, potatoes, and red peppers in a light cottage cheese and egg substitute base. Low-fat, high-protein, and packed with fresh vegetables.

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Summer tortellini salad tosses cheese tortellini with shredded chicken, green and black olives, red bell pepper, sweet Vidalia onion, and a herbes de Provence vinaigrette. A picnic-ready pasta salad for four.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray