9,445 fred recipes

Avocado and grapefruit salad layers buttery Hass with bright pink grapefruit and razor-thin red onion, drizzled with sweet-tangy poppy seed dressing. Four-ingredient brunch starter ready in 10 minutes.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

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.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Polish baked apples in red wine, jablka na winie czerwonym, fills cored apples with jam and bakes them in spiced wine syrup. A classic Polish Christmas dessert served chilled.

Seared beef tenderloin steaks over Champ with broiled spring vegetables and a glossy red wine butter sauce. A restaurant-worthy plated dinner you can prep ahead.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Fluffy homemade biscuits with pureed kidney beans baked right into the dough. Extra protein, whole wheat fiber, and golden-brown tops. Nobody will guess the secret ingredient.

So easy salad, I made it about 10 mins, very fresh, good to keep fit too.

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Rosemary chicken salad with fat-free mayo, nonfat sour cream, and celery. A lighter take on classic chicken salad with herby, aromatic flavor in 20 minutes.

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.