171 grape nut recipes

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Traditional Italian Pasta Fagioli Bean Soup recipe

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

Slow cooker Italian sausage and bean soup with black beans, lima beans, tomatoes, and beef broth. A hearty, protein-packed crockpot soup topped with grated Parmesan.

Seared rare tuna steaks sliced thin sit atop fluffy couscous, dressed with a citrus vinaigrette spiked with cumin and studded with orange segments. Fresh mint finishes.

Chili-Broiled Steak with Asparagus & Potatoes recipe

This is a hearty healthy recipe, great appetizer or salads, can be used in many ways.

Ham and vegetable linguine with asparagus, mushrooms, zucchini, and peas in a Parmesan cream sauce. A loaded one-skillet pasta dinner ready in 30 minutes.

Creamy Italian seafood risotto with shrimp, scallops, shiitake mushrooms, and Roma tomatoes. Arborio rice slow-stirred with chicken broth and white wine until silky.

Mollettes are Mexican open-faced toasts stacked with warm refried beans, melty cheddar or Monterey Jack, and a spoonful of salsa on toasted french rolls. A party-ready appetizer that disappears fast.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.