5,475 peel peel recipes

A refreshing no-cook chicken salad with cashews, red grapes, pineapple, and celery fanned over cantaloupe wedges. Light, crunchy, and dressed for a summer lunch in 30 minutes.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Quick kielbasa stir-fry with broccoli, carrots, pineapple, and fresh ginger in a glossy soy-cornstarch sauce over rice for dinner in 40 minutes.

This scrumptious casserole made with cheddar cheese and horseradish will have you wondering how carrots could taste so good!

Hearty beef stew with cabbage, potatoes, and rice cooked right in, seasoned with thyme and chili powder in a tangy ketchup-wine sauce.

Gingered grapefruit baskets stuffed with vanilla ice cream and topped with fresh ginger-sugared grapefruit segments. A bright, palate-cleansing make-ahead dinner-party dessert.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

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You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Grilled lemon garlic chicken breasts glazed with orange marmalade for a sweet-tart, golden finish. Uses a butter, lemon juice, and garlic marinade with an oven-bake option.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.

The ultimate health-boosting juice. Beets have been shown to effectively lower blood pressure and are a good liver detoxifier. Carrots are packed with beta-carotene and ginger is a natural anti-inflammatory.

This is a delicious dish, though the name is a little strange,

Cauliflower florets stir-fried and simmered in a blended ginger-onion paste with tomatoes, cumin, coriander, turmeric, and a finish of garam masala. A fragrant Indian vegetable side dish with real depth.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.