10,000 freeze recipes

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

Serve this delicious sweet potato kugel as one of your side dish at your passover dinner.

Crisp green salad with romaine, Granny Smith apple, and toasted walnuts tossed in a creamy oil-free tomato dressing thickened with toasted almonds, lemon, and paprika.

Recipe yields 1 loaf. Find more recipes on TheNibble.com.

These cookies have a cake-like texture, very moist. The lemon juice and zest add the refreshing citrus taste, and the glaze gives another layer of zing.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

Sweet gherkin pickles: classic four-day pickling process for whole baby cucumbers with sugar, vinegar, turmeric, and pickling spices. Crunchy sweet-tart canned pickles for the pantry.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

Treat your family with these scrumptious cookies are easy to make and easy to enjoy!

Sweet and creamy. Reminiscent of the fudge sold on the boardwalk at the shore.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

Crisp bacon, pan-seared scallops on a bed of tatsoi. Quick, easy and tasty!

Open faced Reuben sandwiches baked with sauerkraut, corned beef, and melted Swiss cheese on dark rye toast. A quick appetizer or party snack ready in just 15 minutes.