Recipe Sifter

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Garlic chutney made with 200 cloves of garlic, fresh ginger, mustard seeds, red pepper, and apple cider vinegar. A bold, tangy condiment for garlic lovers that mellows beautifully as it cools.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Swedish meatballs in a creamy allspice-spiked gravy made from beef bouillon, evaporated milk, and a touch of lemon. The retro homestyle version that lands over buttered noodles.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Sweet pinto pie blends cooked pinto beans with sautéed onions, cinnamon, and nutmeg into a silky filling baked in a pie crust. A budget-friendly, high-fiber twist on sweet potato pie that'll fool everyone at the table.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Browned pork chops baked low and slow in a tangy pineapple, brown sugar, and soy sauce glaze with onions and green peppers. Fork-tender in under 2 hours.

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

A sweet pepper jelly made from ground bell peppers, sugar, vinegar, and fruit pectin. Bright, tangy, and spreadable, this Swiss-style relish is a canning pantry staple.