589 half half recipes

Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Crispy sesame-crusted tofu steaks coated in black and white sesame seeds with whole wheat breadcrumbs. Low-fat, vegetarian, and on the table in 20 minutes.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Hearty vegetarian stew with chickpeas, parsnips, carrots, potatoes, and cabbage simmered in a tomato-herb broth. Filling, wholesome, and on the table in under an hour.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Airy yeast bread loaded with Swiss cheese and garlic, baked in a casserole until golden. Topped with Parmesan and cracked pepper for a warm, pull-apart loaf.

Herb-crusted trout fillets pan-fried in brown butter with Dijon mustard, five fresh herbs, and garlic chili spinach on the side. A restaurant-quality fish dinner in 30 minutes.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!