Recipe Sifter

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

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Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

This is another healthy recipe, low calorie, and low-fat, a lot of protein.

Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Greek red wine and tomato sauce with bay leaf, whole cloves, and oregano for oven-baked keftedes meatballs. Simmered until thick and fragrant, this is the authentic way to finish keftedes tou fournou.

Easy meatballs simmered in a quick tangy tomato sauce of puree, onion, vinegar, and oregano, then spooned over rice or pasta. A simple stovetop dinner that comes together in under an hour.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.