997 fried hop recipes

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Cheesy vegetarian tamale filling loaded with sharp cheddar, pine nuts, black olives, corn, green chilis, and plenty of garlic and cumin. Makes 7 cups for a big batch.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Light shrimp Florentine spaghetti with wilted spinach, roasted red peppers, white wine, and lemon in a silky chicken broth sauce. Elegant enough for date night, healthy enough for every night.

Classic Italian lasagna with layers of beef and mushroom tomato sauce, spinach-cottage cheese ricotta substitute, and melted mozzarella. The Sunday-supper bake that always feeds a crowd.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Potato and adzuki bean patties coated in grated Parmesan and pan-fried until golden. A vegetarian main with a crispy cheese crust and creamy mashed interior.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Sun-dried tomato beer bread made with self-rising flour and no yeast. No kneading, no rising, no waiting. Mix, pour, and bake for a savory loaf in about an hour.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.