10,000 freeze recipes

Vegan pesto tofu manicotti: shells stuffed with mashed soft tofu, basil pesto, scallions, peppers, and mushrooms. Topped with marinara and shredded soy mozzarella, baked until bubbly. Plant-based dinner-party comfort food.

Chicken thighs wrapped around cheese-stuffed green chilis, baked on a bed of toasted salsa rice with cumin and cilantro. A complete Southwestern one-dish dinner that's worth every minute.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Buttery angel hair pasta with broccoli, browned garlic, red pepper flakes, and Parmesan. A 15-minute Italian-style weeknight dinner with big flavor.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

Linguine with white clam sauce made from canned clams, garlic, olive oil, and fresh parsley. A classic Italian-American pasta dish with a lightly thickened briny sauce.

Pasta and broccoli tossed in a garlic-chili oil with briny capers and parsley. Both the florets and stems cook right in the pasta water for a one-pot Italian weeknight dinner.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

Harvest rice with sauteed carrots, apples, raisins, and sesame seeds tossed with brown rice and scallions. A sweet and savory vegetarian side dish ready in 10 minutes.

Very healthy and nutritious salad. Flavor is great too.