1,062 peele recipes

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Make your own cajun style vinegar by using this simple recipe.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Enjoy a hot summer day with this delicious drink made from bananas, mango juice and a bit of rum.

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Crispy phyllo strudel filled with spiced apples and sweet pineapple, naturally sweetened with honey. This easy apple-pineapple dessert is lighter than traditional pie.

This scrumptious spicy apple pie is served with a hot brandy sauce.

Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Classic British soused herrings slow-baked in a tangy bath of white wine vinegar, lemon juice, Marmite, and pickling spices. Served cold as a traditional pub-style appetizer.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.