2,452 peeled recipes

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

Sopa de Aguacate is a traditional Mexican avocado soup with mashed avocados stirred into a tomato-onion stock and finished with cream. Served with crispy fried tortilla croutons.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Vegan sweet potato curry with onions, curry powder, and red pepper flakes, simmered until tender and thickened into a glossy sauce. A simple, budget-friendly one-pan dinner.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

A scrumptious and cheesy potato croquettes recipe that is great for entertaining friends or family.

Try this low-fat, scrumptious dish made with fettucine pasta, broccoli florets and parmesan cheese.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Santa Fe hominy sauteed with roasted poblanos, jalapeño, tomatoes, and melted monterey jack. A quick vegetarian New Mexico side dish, ready in 30 minutes.

Hawaiian papaya chutney with fresh pineapple, ginger, golden raisins, almonds, and white wine simmered in a tangy vinegar-brown sugar base. A tropical fruit chutney for grilled meats and curries.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.