Recipe Sifter

Baked puffy omelet squares made with separated eggs for a soufflé-like rise, topped with a chunky stewed tomato and zucchini sauce. Light, low-calorie, and high-protein.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Pan-broiled steak with tomatoes sears thick sirloin in olive oil, then finishes under a quick garlic-oregano tomato sauce. A rustic Italian one-skillet supper, ready fast.

Ripe tomatoes and sweet onions layered with fontina, mozzarella, and Parmesan in a spiced homemade crust, baked until bubbly and golden. This Southern-style tomato pie is summer in every single bite.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Palak paneer made with broiled paneer wedges simmered in a creamy spinach, green chile, garlic, and ginger sauce. A classic North Indian vegetarian main with fresh, bright greens and gentle heat.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Green tomato omelet with cornmeal-dredged fried tomatoes, fresh basil, and scallions. A flat Italian-style frittata that turns end-of-season tomatoes into a satisfying meal.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

Tex-Mex mac and cheese with ground beef, peppers, onions, mushrooms, tomato paste, and corn folded into boxed mac and cheese. A protein-packed weeknight upgrade ready in 40 minutes.

Roast beef salad with a teriyaki-ginger marinade over mixed greens, tomatoes, mushrooms, and bell peppers. A hearty no-cook main dish salad that uses leftover roast beef.

Classic Italian spinach lasagna layered with fresh pasta, ricotta-spinach filling, tomato sauce, and bechamel. From-scratch vegetarian showstopper.