Recipe Sifter

Five-ingredient cranberry orange crescents using store-bought crescent roll dough. Fresh cranberries and orange zest rolled into flaky, golden pastries in 30 minutes flat.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

A simple three-ingredient vanilla sugar glaze, just sugar, milk, and vanilla whisked smooth and poured over pound cake. Quick to make and easy to drizzle over berries for a finishing sweet sheen.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Cumin-rubbed turkey tenderloin steaks pan-seared and topped with flash-cooked zucchini, tomatoes, and green chilies. A lean, diabetic-friendly dinner in under 30 minutes.

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

Tropical fruit salad with honeydew, papaya, strawberries, and pineapple tossed in a sweet-spicy jalapeño citrus dressing. Bright, juicy, and ready in 15 minutes.

Tender, herb-scented cottage dill bread made effortlessly in your bread machine with tangy cottage cheese, aromatic dill seed, and savory dried onion.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Easy freezer pickles with sliced cucumbers and onions in a sweet vinegar brine with celery seed. No canning equipment needed, just refrigerate and freeze.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Pineapple carob cashew brownies made with whole wheat pastry flour, applesauce, honey, and no butter, eggs, or refined sugar. A naturally sweetened, caffeine-free vegan brownie.