1,626 peel peel recipes

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

This simple but scrumptious dish is perfect to make when you don't have a lot of time to prepare dinner.

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Angel hair pasta tossed in a chili-spiced cream sauce and topped with sautéed SPAM, corn, red and green bell peppers, fresh tomatoes, and cilantro. A colorful 30-minute weeknight dinner bursting with Southwestern flair.

Glazed sweet potato wedges with butter, orange juice, and cinnamon cooked in the microwave. A quick, caramelized side dish ready in just 20 minutes.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

Make a delicious and sweet pizza with apples, almonds and dulce de leche glaze. It's good enough for both kids and grown-ups to keep picking up another slice.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.