830 pas recipes

Homemade pizza sauce with tomato puree, tomato paste, oregano, basil and rosemary. No-cook style 10-minute sauce that beats jarred every time.

This flavourful marinade has the right balance of spices that makes your Turkey incredibly delicious.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.