2,452 peel peel recipes

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Fruit fantasy soup is a chilled purée of oranges, tangerines, banana, peaches and pineapple, sweetened with honey and topped with walnuts and nutmeg. A no-cook breakfast or dessert soup that doubles as a smoothie bowl.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

Apple cinnamon cake built on a buttermilk and whole wheat batter, topped with thinly sliced apples and cinnamon sugar. Lighter than a butter-heavy cake, with a tender crumb and warm spice.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Composed citrus salad arranges fresh orange and grapefruit segments over salad greens with a bright teriyaki-ginger-honey vinaigrette. Light, elegant, and a perfect winter starter when citrus is at its peak.

Pan-seared peppered swordfish with a fresh orange, red onion, and cilantro salsa. Bold black pepper crust meets bright citrus salsa in a 30-minute light dinner.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Slow cooker BBQ beans with golden raisins, Granny Smith apples, brown sugar, and bacon strips on top. Canned baked beans transformed into a sweet, smoky crockpot side dish.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Cucumber and radish salad marinated in zesty Italian dressing with sweet onion and parsley. Crisp, refreshing and low-carb, it gets better as it chills, a make-ahead side that needs no cooking.