114 kare kare recipes

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Classic no-bake oatmeal cookies with cocoa, peanut butter, and coconut. Drop, cool, eat: a stovetop drop cookie with chewy oats and chocolate-peanut butter flavor.

Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

This smoothie packs a real superfood punch with a combination of wolfberries, hemp seeds, chia seeds, maca and spirulina. Wolfberries, hemp seeds, chia seeds and spirulina are all complete proteins. In addition, chia seeds and hemp seeds are rich sources of omega-3 fatty acids. Maca is a great hormone regulator and has traditionally been used to enhance fertility. Spirulina is one of nature's wonder foods and its GLA content (gamma linolenic acid, an important fatty acid) is second only to mother's milk.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Whole wheat penne tossed with braised butternut squash, kale, crispy smoked tofu, and Parmesan. A hearty, low-fat winter pasta that's on the table in under 45 minutes.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.