10,000 fresh recipes

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that's low-fat and loaded with bold flavor.

A clever single-serving microwave pavlova rolled with whipped topping and fresh strawberries. Light, crisp meringue meets soft fruit in this low-calorie, gluten-free treat that's ready in 20 minutes.

No-cook sun-dried tomato salsa with black olives, garlic, fresh basil, and red wine vinegar. Ready in 15 minutes, this Mediterranean-style salsa is a natural match for grilled seafood.

Stomach warming goodness, this is my version of my Mom's classic recipe.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Turkish-style zucchini halves stuffed with feta, Swiss cheese, eggs, fresh dill, and garlic, baked until set and golden. A savory vegetarian main with Mediterranean flair.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.