9,195 glowing recipes

Sweet zucchini pickles with cinnamon sticks and cloves in a vinegar-sugar syrup. Refrigerator pickles, no canning, perfect for summer's zucchini surplus.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Curried pumpkin soup with crushed tomatoes, chicken broth, and a hint of clove thickened with milk. A creamy, warmly spiced fall soup ready in under an hour.

Single-serving microwave apple oatmeal cooked in apple juice with fresh sliced apple, cinnamon, and nutmeg. Ready in 10 minutes with no added sugar needed.

Sugared fruits coated in meringue powder and granulated sugar for a sparkling, crystallized finish. A stunning edible centerpiece or garnish for holiday tables and buffets.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

I made this for our Pesach Seder (Passover Meal) last week, and it came out pretty well :) I've just written this up from memory for a friend who asked, so it might not be 100% accurate! Let me know if you try it and have changes to add :)

Fresh corn, tomato, and okra stew sauteed in butter with green onions and garlic. A Southern summer vegetable stew made with produce straight from the garden.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Rhubarb pie sweetened with both granulated sugar and honey, brightened with lemon zest, and tinted rosy with red food coloring. A double-crust spring pie with floral honey notes against tart rhubarb.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.