Recipe Sifter

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Roasted red pepper sauce with charred peppers, sweet roasted garlic and fresh basil. Three-ingredient pantry sauce that elevates pasta, pizza, sandwiches and grilled meats.

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Vegetarian rice and mushroom burgers made with brown rice, carrots, whole wheat bread crumbs, and a touch of cayenne. Broiled until golden and crisp on the outside.

Layered rice casserole with onion, cheese, sliced tomatoes or summer squash, and sour cream baked until bubbly. Simple, low-fat, vegetarian, and flexible.

Cold Mexican rice salad with fresh jalapeños, tomatoes, cilantro, and a red wine vinegar dressing. A no-cook side dish that chills in 2 hours and brightens any taco night.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Asian-style rice and vegetable salad with broccoli, cauliflower, snow peas, and carrots simmered in soy sauce, tossed with brown rice and served chilled.

No-bake chocolate pumpkin truffles with vanilla wafer crumbs, ground almonds, cinnamon, and coffee liqueur, dusted in powdered sugar. A rich fall candy that makes 48 pieces.

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

When you eat some meat, this recipe can be accompanied the meanwhile! Goes very great!

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Cauliflower is roasted with Balsamic, olive oil and garlic, it is really great.