Recipe Sifter

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Turkey picadillo, the lighter take on the Cuban classic, simmers ground turkey with tomatoes, raisins, green olives, and capers for a sweet-salty-savory skillet dinner. Ready in about 30 minutes over rice.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

Moroccan-spiced couscous salad with chickpeas, currants, Granny Smith apple, and crunchy vegetables in a lemon dressing. A low-fat make-ahead salad that keeps for up to 3 days.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

Honey-sweetened whole wheat apple muffins with grated apple, cinnamon, allspice, nutmeg, and sunflower seeds. No refined sugar, moist crumb, and ready in 30 minutes.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.