Recipe Sifter

A simple and delicious jelly that tastes wonderful with almost everything!

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Creamy German cucumber salad (Gurkensalat) tossed in a tangy sour cream dressing with mustard and fresh dill. Salting the cucumbers first keeps every slice crisp and the dressing thick, never watery.

A delicious drink made with lemonade, orange juice and apple cider that's best served steaming hot.

Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

Shrimp Cocktail with Fresh Avocado and Mango Salsa

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Spicy mango chutney simmered with apple cider vinegar, brown sugar, raisins, garlic, ginger, and dried red chiles. A bold sweet-sour Indian condiment for curries, cheese boards, and roasted meats.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

This cake can be served alone or with a chocolate sauce.

When using any other flour but white, substitute one tablespoon of gluten flour* for regular flour. You can use mixed grains, bran, flax, whole wheat flour, rye flour. Just be sure to adjust the gluten. 100% whole wheat does not turn out too well.