2,547 grape recipes

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Orange rice pilaf cooked in fresh orange juice with orange zest, celery, thyme, and sauteed onions. A bright, citrusy side dish that pairs with poultry, pork, and holiday roasts.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

Homemade papaya chutney simmered with fresh and ground ginger, honey, cilantro, and warm spices. A sweet-tangy condiment for curries, grilled meats, and cheese boards.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Broiled fish steaks marinated in teriyaki, fresh ginger, scallions, and orange zest for a Polynesian-inspired flavor. Simple island marinade with a sweet citrus kick.

Cucumber mint raita with plain yogurt, grated cucumber, fresh mint, roasted cumin seeds, and cayenne. A cool Indian condiment ready in 10 minutes with no cooking.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Hot rye appetizers spread cocktail rye slices with Swiss cheese, bacon, olives, and green onion, then bake until bubbly. Retro party tray classic ready in 35 minutes.

Stuffed cheese pizza: Chicago-style deep dish with whole wheat crust hiding mozzarella and broccoli between two layers, topped with pizza sauce at the end. Inside-out flavor.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

Giant raisin oat cookies with oat bran, rolled oats, plump raisins, and a hint of orange zest baked into hearty cookies the size of saucers. Wholesome breakfast or lunchbox treat.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.