1,253 peel peel recipes

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.

Broiled scampi marinated in olive oil, white wine, lemon juice, and fish stock with fresh basil and oregano. Butterflied prawns cooked golden in 10 minutes flat.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Medallions of Veal with Pistachio Butter Sauce recipe

Flaky phyllo pie layered with spiced ground turkey, fresh spinach, and melted mozzarella creates an impressive Mediterranean main dish.

Very tasty. I added more walnuts, the salad was creamy, refreshing, nutty and absolutely delicious!

Make your own cajun style vinegar by using this simple recipe.

Microwave omelet filled with creamy cheddar sauce, crisp bacon, and chopped apples. Cooked in a pie plate for easy folding, then topped with bubbly cheese sauce and bacon bits.

This 30-minute microwave enchilada casserole cooks ground beef with chili powder and tomato sauce, then layers it with flour tortillas and sharp cheddar. No oven needed for this retro weeknight dinner shortcut.

Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.