Recipe Sifter

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

Everyone loves my hearty ground beef and bean chili!

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Orecchiette pasta tossed with slow-cooked red onions, anchovies, garlic, and fresh oregano. Rustic Southern Italian one-pan sauce that uses pasta water to bind it all together.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Pepper corn pasta: semolina and cornmeal fresh pasta with black pepper, red pepper flakes, oregano, and garlic worked into the dough. A golden, spicy homemade noodle for bold sauces.

Pita pizzas: individual chicken and vegetable pizzas on pita bread with spinach, mushrooms, red bell pepper, and mozzarella. A fast weeknight dinner for six in 40 minutes.

Pizza rice is a baked brown rice casserole with sauteed mushrooms, fresh tomato, garlic, oregano, basil, parmesan, and olives. All the flavors of a margherita pie in a one-dish supper.

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Microwave ratatouille pie: zucchini crust, sautéed onion and pepper in tomato sauce, crowned with breaded frozen eggplant slices. A 50-minute vegetarian main.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.