2,452 peel peel recipes

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Slow cooker bratwurst with apple kraut, brown sugar, and caraway seeds. A German-style crockpot meal with just 6 ingredients and 10 minutes of prep.

Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.

Quick Indian apple chutney made in the microwave with raisins, curry powder, ginger, and brown sugar. Ready in under 10 minutes of cook time.

Easy low-calorie apple turnover made from a slice of white bread rolled thin, filled with cinnamon apple, and baked until crisp. Sugar-free, under 50 calories, ready in under 40 minutes.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Roasted spiced root vegetables toss chunks of potato, sweet potato, turnip, rutabaga, carrot, and butternut squash in a garlicky paprika-cumin oil, then roast until caramelized. A warming winter side dish.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.