Recipe Sifter

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Herb-infused pizza dough baked golden and topped with creamy Cambozola cheese and whole roasted garlic cloves. This rustic flatbread pizza keeps things simple, letting the nutty roasted garlic and rich blue-brie cheese do all the talking.

Vegetarian red lentil soup with potatoes, carrots, celery, tomatoes, and tamari seasoned with cumin, paprika, and oregano. Naturally thick and creamy as the lentils break down during cooking.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

Italian no-cook tomato cucumber summer salad with red onion, basil, parsley, and a touch of red pepper flakes. Italian-style topping for bruschetta or tossed cold with pasta.

Potatoes O'Brien fried in bacon drippings with green bell pepper, scallions, and fresh basil. A classic diner-style breakfast side dish with golden, crispy edges in 35 minutes.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Hearty smoky lentil soup simmered with a ham hock, Roma tomatoes, cabbage, carrots and Italian herbs. A thick, stick-to-your-ribs bowl that's built for cold weather.

Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Ratatouille bread bakes the classic Provencal vegetables (zucchini, summer squash, bell pepper, tomatoes, basil, garlic) into a savory bread machine loaf. A Mediterranean-flavored sandwich bread.