2,452 peele recipes

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Homemade Banana Milk blends one banana with water and a hint of vanilla into a smooth, naturally sweet, dairy-free drink. Two ingredients, 5 minutes, no added sugar.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Gazpacho ice blends fresh tomatoes, cucumber, and red onion into a frozen savory sorbet with cayenne heat, churned smooth and topped with paper-thin cucumber slices.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Thai cucumber salad (ajad) with quick sweet-vinegar dressing, paper-thin onion, fresh red chile, and crunchy roasted peanuts. The classic 10-minute side for satay and grilled meats.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.

Fresh fruit cup with apples, oranges, peaches, bananas, grapes, and blueberries tossed in frozen lemonade concentrate and topped with chopped walnuts. A no-cook fruit salad.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.