Recipe Sifter

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Bread machine sweet oatmeal bread with rolled oats and molasses for a soft, hearty sandwich loaf with deep caramel notes. Six ingredients, no fuss, and a slice that's perfect for breakfast toast.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Use homemade or store-bought marinara sauce, a few fresh vegetables and pasta to make this quick, easy and tasty one-pan meal that's ideal for a busy week-day supper.