1,976 fred recipes

These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Pizza with pizzaz, surprise your family with this unique version of a pizza. Carmelized onions as a base instead of the traditional sauce topped with potato slices, cheddar and dill.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Low-fat pancakes from biscuit baking mix with egg white, skim milk, and fat-free spread. Quick breakfast pancakes ready in 15 minutes with no special ingredients.

Feel too lazy to cook? Try a quick delicious and refreshing salad, serve it with a few slices of crusty bread. A quick simple and tasty yet light meal within about 6 minutes.

Green beans and red onion are tossed with balsamic vinegar, honey, thyme and garlic, then roasted in the oven, which develops the caramelization to the onion, and gives the green beans both great flavor and texture. Then topped with toasted walnuts, a deliciously crunchy and nutty touch!

Creamy and tasty tzatziki sauce is quick and easy to make, and packed with flavor. A delicious addition to accomplish any meat course.

Middle Eastern pita sandwich stuffed with hummus, tabouli, crumbled feta, olives, and crisp romaine. A fast vegetarian lunch with Mediterranean flavors and a lemon-dill drizzle.

This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.

This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.

Learn how to make a classic Western Omelet. This classic is revisited, using sweet red pepper instead of green and adding parsley to brighten the result and some other tweaks to keep it light, fresh, and healthy.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

A creamy and scrumptious pasta salad made with bell peppers, pasta shells and a delicious seafood mix.