10,000 freeze recipes

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.

Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Peach-ginger-grape fizz: ripe peaches or nectarines blended with white grape juice and fresh ginger, topped with seltzer for a non-alcoholic summer cooler.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.

Layered punch bowl cake with white cake, vanilla pudding, bananas, crushed pineapple, strawberries, and whipped topping. A no-fuss Southern potluck dessert.

Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Broiled marinated vegetables with baby squash and Japanese eggplant in a soy, lime juice, ginger, garlic, and cumin marinade. An Asian-inspired side dish with bold, tangy flavors.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Patricia's Prize Winning Apple 'N' Honey Scones recipe

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

This simple recipe is full of flavour, if you can't find chanterelle mushrooms, regular white or cremini mushrooms works fine too, or you can use oyster, shiitake mushrooms, all turn out delicious!

Green tomato relish with onions, red bell peppers, and banana peppers in a tangy white vinegar brine with pickling spices. A classic end-of-season canning recipe that yields 11 pints.