Recipe Sifter

Polenta pizza with a crispy cornmeal crust topped with spaghetti sauce, fresh vegetables, and optional mozzarella. A gluten-free, vegetarian pizza alternative ready in 25 minutes.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

California vegetable pizza on whole wheat crust topped with broccoli, artichoke hearts, olives, tomatoes, and green peppers. A cheeseless vegetarian pizza that's all about the veggies.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

A quick veggie stir-fry with broccoli, oyster mushrooms, and carrots tossed in peanut sauce and served over jasmine rice with roasted tempeh. Ready in 30 minutes flat.

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.