10,000 freeze recipes

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

Toasted hazelnuts and sage are cooked in browned butter, then toss in blanched sugar snap peas. This deliciously refreshing recipe makes your sugar snap peas sing.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.

Almond crescent cookies, a classic holiday shortbread shaped into delicate crescents with chopped almonds, vanilla, and almond extract, rolled in powdered sugar after baking. Buttery, tender, slightly sandy.

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.

Crispy and a children pleaser. A very quick and easy no-bake recipe that the kids can help make.

The silken tofu makes the pie taste silkily smooth, and it's loaded with chocolate. The best of all is that this dairy-free pie tastes so creamy, rich, and you can not tell that there is tofu in it.

These parmesan and olive oil crackers are so delicious and packed with goodness. Make sure to bake enough, because everyone can't get the hands off these yummy crackers.

Quick, easy and delicious. These sausages are perfect for grilling indoor or BBQ at your backyard. Or just cooking in the pan is also very tasty.

Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

Brighten up your dinner parties with this delicious dip that goes well with tortilla chips, crackers and even vegetables!