Recipe Sifter

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

You're sure to go nutty over this sauce that you can use on pasta, pizza and sandwiches.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

No-bake fruit balls made with cherries, dates, walnuts, and coconut ground together and rolled in sugar. A quick, old-fashioned confection with natural sweetness.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Dare to be different. Low-fat healthy red meat. 26g of protein with only 1 gram of fat. Wow!

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Zucchini boats stuffed Andalouse-style with chopped beef, ham, mushrooms, tomatoes, and bell pepper in seasoned breadcrumbs. A rustic Spanish-inspired supper in 45 minutes.

Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

A great drink made with cranberry juice and hint of cinnamon. Great for a day outside or a dinner with your significant other.

Apple pie topped with marshmallow meringue instead of a top crust. Cinnamon-spiced apples baked in a flaky shell, finished with fluffy marshmallow cream and egg white topping browned to golden.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Composed Caribbean salad with watercress, fresh mango, hearts of artichoke, and tomato dressed in a lime-coriander-allspice vinaigrette. Vegan, fat-free, and visually striking.