1,786 fred recipes

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

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.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Microwave teriyaki potatoes with red-skinned potatoes tossed in teriyaki sauce, butter, garlic salt, Italian seasoning, and red pepper flakes. A quick 30-minute side dish.

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.