1,577 packed recipes

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

These delicious and melted in your mouth cookies don't last long.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

Love these chocolaty and sweet mounds bars. They are easy to make, and always bring rave reviews back.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

This favorite back-to-school treat is kicked up with a topping of creamy caramel and a sprinkling of sea salt.

This homemade cantaloupe ice cream will for sure make you keep coming back to scoop out more. This fruity and creamy ice cream is a winner at any occasion.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

Next time when you need a dressing to toss a coleslaw or a fresh vegetable salad, give this quick, easy and tasty dressing a try, and you won't go back to any store-bought ones afterwards.

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine.

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!