10,000 flesh recipes

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Spicy Thai-inspired soba noodle salad with bell peppers, scallions, and sesame seeds in a hot sesame oil and rice vinegar dressing. Served cold and full of crunch.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Herbed rice cake baked with cheddar, dill, parsley, onion, and a hit of Tabasco. Cuts into crisp-edged squares that work as a side or vegetarian main.

Italian sausage, chickpeas, and pasta shells simmer together in a fennel-scented tomato sauce with chunky zucchini. A rustic one-pot dinner ready in an hour. Skip the sausage for a meatless version.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Lemon fluff custard baked in a water bath with sour cream, rice, currants, and freshly grated nutmeg. An old-fashioned baked rice custard with a bright lemon twist.

Peachy yogurt breakfast sundae layered with sliced peaches, low-fat vanilla yogurt, wheat germ, and fresh berries. A no-cook, high-protein morning bowl ready in under 5 minutes.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Gingered carrot soup with cumin, fennel, cinnamon, and allspice for a Middle Eastern-leaning spice profile, brightened with lemon juice. Pureed smooth and finished with a swirl of yogurt.