Recipe Sifter

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Grilled Japanese eggplant and green bean salad with balsamic vinegar, red bell peppers, and mixed greens. A smoky, tangy summer salad ready in 30 minutes.

Invite memories of Italy into your home with this exquisite dish!

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Spiced vegetarian mince pie filling with grated apples, golden raisins, currants, candied orange peel, dark rum, and warming spices. No suet, no meat. Two lattice-topped pies of British holiday tradition.

Roast turkey breast with sausage stuffing loaded with pecans, raisins, sage, and bread cubes. Holiday flavor from just a bone-in breast, no whole bird required.

Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.

Add some sunshine to your dinner with this scrumptious casserole made with lima beans, chickpeas and red wine.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

Honey beer cake baked in a tube pan with apple butter, orange juice, walnuts, raisins, and warm spices. A dense, fragrant cake with five layers of sweetness and a beer-malt backbone.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.