10,000 goose recipes

Simmered Italian vegetable stew with eggplant, zucchini, tomatoes, and bell peppers seasoned with a seven-herb blend of basil, oregano, rosemary, thyme, and more. Vegetarian comfort in one pot.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.

Horenso hitashi, a classic Japanese blanched spinach side dish dressed in dashi, soy sauce, and sugar with toasted sesame seeds. Clean, simple, and ready in 20 minutes.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Wine-marinated venison chops stacked with green pepper rings, rice, onion, and tomato slices, then oven-steamed in a garlicky tomato sauce spiked with Angostura bitters. A complete one-dish meal.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Grilled red and green bell peppers brushed with a Dijon mustard, garlic, and red wine vinegar marinade. A low-fat side dish ready in 20 minutes, served hot or cold.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Fresh orange salsa with diced oranges, tomatoes, red onion, jalapeno, ginger, and cilantro. A bright, citrusy no-cook salsa that pairs with grilled fish, chicken, or tortilla chips.

A lighter coleslaw with a tangy yogurt-mayo dressing, Dijon mustard, and white vinegar. Crunchy shredded cabbage, carrot, celery, and onion tossed together in 30 minutes. Keeps in the fridge for 2 days.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.