1,875 fred recipes

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

Cilantro pesto pasta with macadamia nuts, ginger, lime, and chile. A punchy 15-minute Thai-leaning pasta that swaps the basil-pine-nut combo for something brighter and hotter.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Linguine with Mussels Sun-Dried Tomatoes & Olives recipe

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.

A set-it-and-forget-it slow cooker recipe with dried pinto beans, diced ham, carrots, celery, and a double-bouillon broth. Eight hours on low gives you thick, smoky, soul-warming beans.

Grilled fruit kabobs brushed with maple syrup, brown sugar, cinnamon, bitters, and red pepper flakes. Sweet, smoky, and spicy summer dessert ready in 30 minutes.