Recipe Sifter

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Italian pasta salad with rotini, broccoli, mozzarella, bell peppers, and a homemade basil-oregano vinaigrette. A make-ahead cold pasta dish for potlucks and picnics.

Chunky marinara sauce loaded with zucchini, mushrooms, celery, and red onion sauteed in balsamic vinegar. A no-oil vegetable-packed pasta sauce simmered in 40 minutes.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Healthy meat loaf packed with sauteed cabbage, shredded carrots, and potatoes mixed into lean ground beef with whole wheat bread crumbs. More vegetable than meat, baked covered then uncovered for a golden crust.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Broiled pita crisps with oregano and Parmesan, ready in 10 minutes. Split, spread with butter, season, and broil until golden and crunchy.

Hearty vegetable fettuccine loaded with potatoes, turnips, and tomatoes simmered in fresh herbs. This fuel-packed vegan pasta dish is a satisfying one-pot meal that's built for hungry appetites.

Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

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.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.