4,267 fred recipes

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

A quick, thrifty potato and bean pie: kidney beans and tomatoes under a mashed potato top, baked until golden. A 40-minute vegetarian bake from pantry staples.

Chicken Santa Fe: pounded chicken breasts broiled and glazed with sweet-hot jalapeno pepper jelly, then crowned with roasted red pepper strips. A quick Southwestern dinner with a glossy, sweet-spicy finish.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Simple tuna pasta salad with white albacore, green peas, red onion, and light mayo. Five ingredients, totally portable, and great for meal prep lunches or easy potluck sides.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

Quick vegetarian pizza on a Boboli crust topped with fresh tomato, broccoli florets, red onion, basil, and melted mozzarella. Ready in about 25 minutes, weeknight-friendly meatless dinner.

Stuffed baked potatoes topped with a creamy chicken, scallion, and Parmesan mixture. A fast microwave-then-bake dinner that turns pantry cans into a weeknight meal.