437 half half recipes

Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.

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.

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.

Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.

Bacon, avocado, and Monterey Jack omelet served with fresh jalapeno-cilantro tomato salsa. A Tex-Mex breakfast for two with crisp bacon, creamy avocado, and bright homemade salsa.

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!

Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Hot shrimp salad on garlic-rubbed crostini with seared shrimp, Roma tomatoes, capers, lemon juice, and peppery watercress. A quick single-serving meal ready in 20 minutes.

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.