Recipe Sifter

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Ground beef meat crust pizza pie with tomato paste, cheddar, parmesan, oregano, and optional pepperoni. The meat becomes the crust in this low-carb, protein-packed twist on pizza night.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

A thin-crust homemade pizza baked on hot tiles for a crisp base, with garlic oil, tomato sauce, mushrooms, peppers, onions, and cottage cheese in place of mozzarella. A lighter, vegetable-loaded family-night pie.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Mushroom Madness open-face sandwiches piled with marinated mushrooms and red onion, a curry-mustard bechamel and bubbling melted Swiss on rye. A warm, savory brunch or lunch plate with bold flavor in every bite.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Cold tuna noodle salad with mayo, hot sauce, garlic powder, oregano, and chopped scallions. A spicy, no-cook lunch for two using pantry staples.