1,443 peel peel recipes

A quick, easy and refreshing sandwich is perfect for a morning breakfast.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Favourite leek and potato soup is a classic British comfort bowl: sweet leeks, potatoes and onion gently sweated in butter, simmered in stock and pureed velvety smooth, finished with a swirl of yogurt or cream.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Silky pureed turnips with 12 cloves of roasted garlic and plenty of butter. A rich, elegant side dish that rivals mashed potatoes.

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.

Takes no time to make, and it comes out tasty and refreshing.

A light yet flavorful salad. It's refreshing, tasty and easy to make. Lots of textures and flavors. Creamy, crunchy and delicious.

Hurricane fruit salad with bananas, oranges, strawberries, pineapple, kiwi, cantaloupe, and dates tossed in plain yogurt and topped with shredded coconut. A tropical, diabetic-friendly fruit bowl.

Love frittata for breakfast, lunch or sometimes dinner. It's so versatile to make, and it never lets me down :) The combination in this frittata is delicious, you can substitute other vegetables you have on hand, and it will be still very tasty.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.