10,000 flesh recipes

A scrumptious side dish that is made with zucchini, corn and black beans.

Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.

A tasty soup that's easy to make and is perfect for a light lunch.

If you're having a dinner with friends this succulent roast is perfect. With its variety of spices will have your mouth-watering for more!

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Orange almond cheesecake with Amaretto, Cointreau, and fresh orange juice in a graham-almond crust, topped with a gelatin-set Cointreau whipped cream. Truly decadent.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Pounded chicken breasts stuffed with Italian sausage and mozzarella, browned and simmered in a hearty red wine tomato sauce with peppers and mushrooms. Sunday dinner, Italian-style.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.