Recipe Sifter

A quick, easy and delicious lunch or dinner when you feel too lazy to cook up a storm! Place the yummy salad in between two slices of toasted whole grain bread to make a nutritious meal.

Hummus Bi Tahini (Chick Pea and Sesame Puree) recipe

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Crisp blanched snow peas tossed with ripe mango, red bell pepper, toasted hazelnuts, and a hazelnut oil-lemon dressing. A vibrant, crunchy salad ready in 20 minutes.

Frozen peach mousse made with fresh peach puree, egg yolk custard, peach schnapps, and whipped meringue. A light, elegant no-cream summer dessert.

One pan chicken and noodles with cream of chicken soup, mushrooms, and lemon juice. Noodles cook right in the creamy broth with cubed chicken for an easy weeknight dinner in one pot.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.