10,000 freeze recipes

Italian orange and onion salad with red wine vinegar, oregano, black olives, and chives. No-cook, naturally vegan, and ready in about an hour with a 30-minute chill that lets the flavors bloom.

Pineapple glaze for baked ham made with crushed pineapple, brown sugar, lemon juice, and mustard. Thick, sweet-tangy, and ready in 10 minutes on the stovetop.

A rustic blueberry pie baked right in a cast-iron skillet with a golden pastry lid and no bottom crust. Just 5 ingredients and 30 minutes from stove to table.

Korean-style marinated mung bean sprouts (sukju namul) with sesame oil, toasted sesame seeds, garlic, and green onions. A crunchy, nutty side dish ready in under 20 minutes.

A fragrant homemade Balti spice blend built from toasted coriander, cumin, cassia bark, fennel, black mustard seeds, cloves, and cardamom. Use it dry in curries or mix it into Balti masala paste for the real deal.

Feel like you're in Alaska with this scrumptious omelet made out of eggs, salmon and sour cream.

Lomi lomi salmon spread with smoked salmon, cream cheese, lemon juice, and green onions. A Hawaiian-inspired appetizer that takes 10 minutes and pairs with crackers or melba toast.

If you're in a hurry, try this hassle free recipe that will help you create a scrumptious meat loaf in no time!

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Cajun deep fried turkey injected overnight with a spicy crab boil, cayenne, paprika, and white pepper marinade. Fried in peanut oil at 5 minutes per pound for crispy skin and juicy meat.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.