10,000 flesh recipes

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

Pasta with sun-dried tomato cream sauce, butter, nutmeg and a Parmesan-egg-yolk finish. Rich, restaurant-style pasta in 30 minutes for any noodle shape.

Honey mustard soy vinaigrette whisked with white wine vinegar and fresh dill. An Asian-meets-French salad dressing that pairs with cabbage, zucchini, and hearty greens.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.

Baked Guavas Stuffed with Mushrooms and Olives recipe

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Strawberry lemondrift pie mounds airy lemon-cream filling into a baked crust and crowns it with fresh berries. A bright citrus dessert with whipped texture and clean lemon snap.

Crustless broccoli cheese pie with Swiss and Parmesan, eggs, nutmeg, and a dash of hot sauce. An easy impossible pie with no pastry to fuss over.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Tomato herb bruschetta with fresh Roma tomatoes, basil, oregano, garlic, and balsamic vinegar on toasted crusty bread. A classic Italian appetizer ready in 10 minutes, no cooking required.

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.

Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.