Pasta recipes

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Wholesome carrot bran brownies with whole wheat flour, tahini, and maple syrup, crowned with a luscious apricot glaze. A fiber-rich treat that satisfies your sweet tooth without the guilt.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.

Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

Seared monkfish tournedos paired with lobster meat in a Cognac cream sauce finished with homemade lobster butter. A show-stopping French seafood dish worthy of a fine dining experience at home.