Recipe Sifter

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Easy leftover shepherd's pie turns Sunday's roast beef, gravy, peas, and carrots into a golden-topped weeknight casserole. The smartest way to repurpose Sunday dinner.

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Crispy Japanese shrimp and vegetable tempura fried in a light, lacy cake flour batter. Served with a homemade tentsuyu dipping sauce with grated daikon, this is the real deal from scratch.

Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Oyako donburi is a Japanese chicken and egg rice bowl simmered with mushrooms, bamboo shoots, and carrots in homemade chicken stock. Comforting and simple.

Lentil and five vegetable stew with leeks, carrots, tomatoes, corn, and broccoli. A quick vegan high-fiber one-pot meal ready in 30 minutes using pre-cooked lentils.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.