10,000 flesh recipes

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Pork chops a l'orange braised in cream of chicken soup, fresh orange juice, celery, and cashews with a hint of ground cloves. A retro one-pan dinner with citrus-cream sauce.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Easy crab rangoon mixes crab meat with cream cheese, sour cream, and garlic powder, then deep-fries the parcels in wonton wrappers until golden. The classic takeout appetizer made at home in 30 minutes.

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Homemade egg pasta layered with ricotta-spinach filling, fresh tomato-red wine sauce, mozzarella, and silky bechamel. A from-scratch vegetarian lasagna worth every minute.

Breaded turkey cutlets pan-fried in olive oil and butter, then finished in the oven with tomato sauce, prosciutto, and shaved Parmigiano-Reggiano. This Emilia-Romagna classic is Italian comfort food at its most elegant.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

Homemade turkey sausage patties with roasted poblano pepper, cilantro, parsley, oregano, cumin, and cloves blended into lean ground turkey. A low-fat, green-spiced breakfast sausage with Southwestern heat.