10,000 freeze recipes

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Light basmati rice pudding made with skim milk, raisins, and vanilla, folded with whipped topping for a creamy, airy texture. A low-fat Indian-inspired dessert.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Chicken thighs marinated in balsamic vinegar, white wine, lemon zest, and thyme, then simmered until tender. The marinade reduces into a glossy, tangy pan sauce you'll want to pour over everything.