5,572 peele recipes

Cinnamon and tart apples make this breakfast opener extra delicious.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Granny Smith chocolate oatmeal apple pie layers tart green apples, semi-sweet chocolate chips, and chewy oats in a custardy cinnamon filling. A pecan-pie-meets-apple-pie hybrid for dessert lovers.

High-protein shake with banana, vanilla ice milk, pecans, wheat germ, and protein powder. A thick, naturally sweetened post-workout drink blended in minutes.

Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.

Plantain casserole with green plantains sauteed in peanut oil, tossed with tomato, and slow-baked until tender. A simple Caribbean-style dish with just five ingredients.

Five-ingredient potato casserole with cream of cheddar soup and sour cream baked until golden and bubbly. Thinly sliced potatoes, maximum comfort, minimal effort.

Homemade salsa verde with tangy tomatillos, jalapeño, garlic, and fresh cilantro blended into a bright green sauce. Quick blender recipe ready in 15 minutes for tacos, enchiladas, and tortilla chips.

Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.

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

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Habanero tomato guacamole: ripe avocados blended smooth with a whole habanero, fresh garlic, cilantro, and cumin, then folded with diced tomato and red onion. A fiery Mexican party dip.

Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.