5,475 peel peel recipes

Easy to prepare, and it's loaded with yumminess. Crunchy sugar snap peas, browned mushrooms and tofu cubes with some sweet bell pepper and carrots make this quick and tasty dish ideal for a week-night meal.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

Quick summer vegetable refrigerator pickles with fennel, zucchini, cauliflower, and red onion in a fennel-seed and peppercorn brine finished with olive oil and balsamic. Keeps a month.

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

Crumbled cornbread tossed with sautéed apples, fresh sage, and toasted pecans creates this Southern-style stuffing where sweet and savory dance together inside your holiday bird.

Oat bran and fresh apple bread machine recipe with whole wheat flour, sunflower seeds, cinnamon, and honey. A hearty, fiber-rich loaf loaded with real grated apple.

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Apple Cinnamon Tart has a no-butter oat crust pressed with apple juice, topped with fresh apple slices and a honey-sweetened yogurt gelatin filling. A light dessert at under 185 calories.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Overnight apple French toast assembled the night before and baked in the morning. Caramelized brown sugar and Granny Smith apples on the bottom, custard-soaked bread on top, served with a warm apple-cinnamon syrup.

Carter family coleslaw shreds fresh green cabbage, crisp apples, celery, and carrots, then dresses them with mayo and celery seed. The salt-water soak is the secret. Old-school Southern fish-fry slaw with a little Appalachian wisdom.

Linguine with garlic shrimp in a Marsala wine and chicken broth sauce thickened with a light roux. Italian parsley, three cloves of garlic, and a pound of shrimp make this a weeknight favorite.

Spiced apple cake with warm cinnamon and nutmeg, crowned with a silky rum sauce made in a double boiler. Bake ahead and reheat for easy entertaining with make-ahead convenience.