10,000 flesh recipes

Blueberries are always good selection in a cheesecake, try this cream cheesecake, you must love it!

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Crisp-tender broccoli stir-fried in butter with fresh lime juice and toasted pine nuts. A 20-minute side dish that's bright, nutty, and diabetic-friendly.

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

Bring out the Irish in you with this scrumptious dish that might have you seeing rainbows after every bite!

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.

Broiled Chicken Breast with Honey Mustard Sauce recipe

This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

No-bake mandarin orange pie with a creamy lemon gelatin filling and whipped cream in a pre-made pie shell. Light, citrusy, and chilled to a silky set.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

Salmon fillets baked in foil packets with fresh dill, sorrel leaves, shallots, and lime juice. A light, clean method that steams the fish to flaky perfection in under 10 minutes.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Spinach and cheese stuffed portobellos roast meaty mushroom caps, then fill them with a ricotta, spinach, parmesan and kalamata filling over marinara. A low-carb, vegetarian main that eats like lasagna.

So easy to make, and it was refreshingly delicious. A great side dish to go with any main courses.