1,062 peel peel recipes

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Quick banana streusel coffeecake with almond extract, topped with a cinnamon-nutmeg crumble loaded with chopped almonds and raisins. Ready in 40 minutes.

Sauteed butternut squash glazed with miso and orange juice, tossed with crisp-tender carrots and onions. A vibrant, plant-based side dish that comes together in 30 minutes flat.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Dress up your chicken with this succulent dish that's easy to make and will feed your hunger in no time!

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Cool, green, and refreshing, this avocado aperitif blends ripe avocado with cucumber, fresh parsley, and lemon juice over crushed ice. A silky, savory sip to kick off any meal. Ready in 15 minutes.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

A fresh, ginger-spiked vegetable relish with carrots, red peppers, onions, and cucumber in a sweet vinegar brine. No canning needed. Chill overnight and serve for up to 3 days.