1,033 packed recipes

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Hearty oat bread for the bread machine with rolled oats, oat flour, bran, shredded carrots, applesauce, sunflower seeds, and cinnamon. A multigrain loaf packed with fiber and texture.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Quick and easy to make, and the salad tastes refreshing and delicious.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Dahl Shaag, an Indian lentil and spinach stew with turmeric, cumin, mustard seeds, and garam masala tempered in ghee. Protein-packed, naturally vegan-friendly, and deeply comforting.

Soft persimmon cookies with warming cloves and cinnamon, packed with raisins and nuts. Old-fashioned fall harvest treat.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Bread machine oat bran banana bread packed with whole wheat flour, rolled oats, wheat germ, and applesauce. A high-fiber, honey-sweetened yeast loaf.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.