258 medium recipes

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Sweet pickles brine cucumber chunks overnight, then bring them to a boil in apple cider vinegar with sugar, turmeric, mustard seed, allspice, and celery seed. Eight pints of golden, crunchy pickles by tomorrow.

Roasted vegetable gazpacho with oven-charred tomatoes, eggplant, zucchini, and garlic blended with sherry vinegar and stale bread into a silky chilled soup. Deeper and smokier than traditional gazpacho.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Shredded cabbage, carrots, peppers, and cucumbers marinate overnight in a tangy-sweet vinegar dressing. This crunchy health salad gets better as it sits, making it ideal for potlucks and meal prep.

Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe

Classic French leek and potato soup made with just leeks, potatoes, butter, and stock. A 5-ingredient gluten-free soup that turns pantry basics into a creamy first course or light supper.

Charred poblano peppers meet sautéed red onions, fresh mint, and a splash of balsamic in this bold relish that brings smoky heat to grilled meats, tacos, and sandwiches.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Bow-tie pasta tossed with salsa and melted Monterey Jack cheese, topped with crispy fried scallions. A quick Mexican-inspired pasta dish ready in 30 minutes.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.