371 grape nut recipes

Indian-spiced okra in a savory sauce with caramelized onion, ginger, turmeric, green chili, and ground almonds. A quick vegetarian side dish ready in 30 minutes.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Provencal-style vegetable stew with roasted peppers, salted eggplant, zucchini, and potatoes simmered in a pesto-spiked tomato broth. Topped with Parmesan, basil, and parsley.

Bring out the grass-skirts when you sit down to eat this scrumptious and spicy dish.

Pineapple cream cheese pizza on bread dough with a sweet cream cheese and crushed pineapple filling, strawberry jam, and toasted almonds. A dessert pizza kids and adults love.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Lamb and pine nut stir fry: quick microwave stir fry with thinly sliced lamb, bok choy, mushrooms, and oyster sauce. Toasted pine nuts on top for crunch. Ready in under 30 minutes over rice.

Sauteed shrimp with a curried banana sauce made from pureed bananas, apple, curry powder, cardamom, and ginger simmered in chicken stock. An elegant fusion dish.

Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.