Recipe Sifter

A very tasty and refreshing salad, it's a perfect side dish with barbecued meat.

Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.

A low-fat veggie matzo "brie" without the high fat brie cheese.

I have been making Thanksgiving dinner for 14 years and have made turkey several different ways. This turkey recipe is now one of my top two favorites! It was perfect for a non-Thanksgiving turkey craving. I saved the drippings to make gravy for open-faced turkey sandwiches with mashed potatoes the next night. Delish!!! Thanks for making turkey fun during the "off-season"!

A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Fried barley stir-fried with scallions, celery, carrots, and daikon radish finished with soy sauce. A hearty, nutty twist on fried rice using pearl barley.

Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Crispy phyllo strudel stuffed with seasoned ground beef, mushrooms, carrots, celery, and Parmesan cheese. Makes two golden rolls that slice into eight hearty servings.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

Instead of using the barbecue, stay cool indoors and try this succulent dish that is sure to make you forget about the summer heat.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!