10,000 goose recipes

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Fungus among us salad tosses crisp iceberg, carrots, cucumbers, tomatoes, radishes, and red onion with chilled creamed spinach as a green, gloopy 'fungus' dressing. A Halloween party gross-out salad kids love.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Chilled raspberry borscht made with fresh beets, raspberries, red onion, lemon juice, and balsamic. Modern fruit-twist on the classic Eastern European cold soup, finished with a spoon of sour cream.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Classic prune and raisin hamentachen filling with chopped nuts and whole orange (rind included) for citrus brightness. Traditional Purim cookie filling pulsed in the food processor.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

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

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Simple bread machine cheddar bread with minimal ingredients and maximum cheese flavor. Perfect for sandwiches, toast, or serving alongside your favorite soup.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.