1,177 out recipes

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Garlic chocolate chip cookies with blanched garlic cloves soaked in maple syrup, mixed into a buttery dough with brown sugar, nuts, and chocolate chips.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Honey oatmeal bread machine recipe with rolled oats, bread flour, honey, and butter. A soft, lightly sweet loaf with hearty oat texture on the Basic cycle.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Wholesome breakfast cookie bars made with rolled oats, whole wheat flour, wheat germ, and dried fruit. Sweetened with apple juice and brown sugar for a grab-and-go morning fuel-up.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Can use other grains or fruit that go with yogurt.