10,000 freeze recipes

Green tomato and apple pie with golden raisins, orange zest, and warm spices in a double crust. A classic end-of-season Southern way to use up the last unripe tomatoes from the garden.

Add some zing to your meat loaf with this delicious recipe that will not disappoint.

Sweet potatoes simmered with sliced persimmons, sugar, and fresh citrus juice until a glossy syrup forms. A one-pot seasonal side with an unexpected fruit pairing.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

Buttery, melt-on-your-tongue Mexican wedding cookies rolled in powdered sugar with crunchy pecans and vanilla. Only 6 ingredients and 30 minutes from bowl to cookie tray.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.

Turkey pot pie with a homemade drop biscuit crust, sauteed vegetables, and a roux-thickened broth gravy. A from-scratch comfort food pot pie with a rustic, golden biscuit topping.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Fresh green tomato and hot pepper salsa: firm, tart green tomatoes diced with ripe tomatoes, red onion, garlic, chilies and cilantro. No cooking required, just mix and let it rest. A zippy way to use end-of-season green tomatoes.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.