Recipe Sifter

Maple macadamia quick bread with whole wheat flour, buttermilk, and a warm maple-cinnamon glaze. Rich, nutty, and sweetened entirely with real maple syrup.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Cold stuffed tomatoes filled with crunchy diced cucumber, cabbage, peppers, and celery, topped with curry-spiked mayo. A retro summer salad-stuffed appetizer that pre-makes for parties.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.