10,000 flack recipes

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Herbed Asparagus with Shiitakes and Parmesan recipe

Delicious Eggplant, Mushroom, and Zucchini Quiche recipe

Bratwurst simmered with caramelized shallots, tart apples, napa cabbage, and caraway seeds in a rich broth. A cozy German-inspired dinner for two, ready in under an hour.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

Decadent pasta primavera with fettuccine in a rich butter cream sauce blushed pink by tomato, thickened with egg yolks, and tossed with seasonal vegetables. A classic restaurant-style pasta from the 80s.

Crock pot steak and gravy slow-cooks bite-size round steak in tomato sauce, cumin, and garlic for 8 hours, then thickens into rich gravy. Serve over rice or mashed potatoes.

Jamaican-spiced burgers with allspice, curry powder, cayenne, and thyme mixed right into the beef. Bold Caribbean flavor on the grill in under 25 minutes.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

Add a fruit explosion to your dinner with this delectable dish that will explore your tastebuds after every bite.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Beef beer fajitas simmer strips of round steak in beer with garlic and crushed red pepper until tender, then finish with onions and green peppers. The beer keeps a budget cut juicy. A quick, build-your-own fajita night.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.