3,268 grave recipes

One-pot vegetable rice loaded with broccoli, mushrooms, tomatoes and Parmesan. Ready in 40 minutes, this savory side dish works hot or cold for easy meal prep.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

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.

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.

Indian-spiced lentil stuffed peppers fill green bell peppers with red lentils, cumin, ginger, coriander, and chilies. A vegetarian main dish that's high in fibre, plant-protein packed, and bursting with flavor.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

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.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

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

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.

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.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

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.