5,573 peele recipes

Inspired by a Japanese salad I had when I was in Australia. The salad tasted so refreshing, and the miso dressing added tons of flavour. An excellent salad.

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

This simple, creamy, comforting chowder combines tender potatoes, sweet corn kernels, and cheese in a lightly spiced milk-based broth. It’s a quick, hearty soup perfect for chilly days, ready in about 30 minutes and serving 4 as a main dish.

Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!

Hearty and creamy grits in a slow cooker with corn and shrimp.

Cinnamon oatmeal apple cookies fold grated apple, raisins, and whipped egg whites into an oat batter sweetened with apple juice or honey. Soft, lightly spiced, naturally low-fat cookies.

Augusta's Chilled Tomato Soup with Basil Cream recipe

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Potatoes Nicoise: layered casserole of sliced potatoes, red onion, and peeled tomatoes with parsley, tarragon, and basil, baked until tender with a cheesy top. A rustic Provencal side dish.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Layers of colors and textures in this 6 layer dip that's built in the shape of a pyramid.