800 onion green pepper recipes

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

Slow-braised beef eye of round simmered with soy sauce, dry sherry, fresh ginger, and mushrooms until fork-tender. Sliced and served over hot rice with a rich pan gravy.

A good spring dinner selection, light and healthy.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Chinese-style vegetarian broth made with dried shiitake mushrooms, Sichuan preserved vegetables, scallions, and both light and dark soy sauce. A rich, savory base for soups and stir-fries.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.