Recipe Sifter

Pineapple-walnut dip: creamed cottage cheese and sour cream blended with crushed pineapple, toasted walnuts, and lemon. A versatile sweet-savory dip for fruit, cookies, or chicken.

A quick and easy Chinese Sichuan sauce with loads of flavor.

173 calories, 2.5g fat, 397mg sodium, 34g carbs, 1g fiber, 19g sugars, 4g protien

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

A delicious mustard that can be used to flavor any type of meat or add a kick to a sandwich.

Crisp whole wheat oatmeal cookies spiced with ginger and allspice, made with bran and brown sugar. Egg-free and simple to roll and cut, these British-style biscuits are wholesome comfort in every bite.

Fava bean omelet with a whole cup of fresh dill, sauteed onion, and garlic. A rustic Middle Eastern-style vegetarian breakfast where eggs hold together tender beans and soft herbs in one pan.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.

Roasted peanuts tossed in curry powder, seasoned salt, and garlic powder, then toasted until fragrant. A 10-minute spiced snack that's wildly addictive. Three ingredients plus peanuts is all it takes.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Natilla creme, a traditional Latin American egg custard made with scalded milk, flour, and folded egg whites. Topped with nutmeg or served chilled over guava slices.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.