1,221 peeled recipes

This is my son's recipe for sea scallops, He is executive chef at the East End Cafe in Washington.

Acadian eight-bean chili with kidney, white, pink, black, red, pinto, cranberry, and navy beans slow-simmered with bacon, ground beef, beer, tomatoes, and warm spices.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

If you cannot find fresh peaches, use frozen ones (they will further thicken the smoothie). Peaches were first cultivated in China where they are considered a symbol of immortality and friendship. Nutritionally, they are a good source of selenium and vitamins A and C. Chia seeds are not only a complete protein, but supply the much needed omega-3 fatty acids missing from so many modern diets.

Tofu lovers will love this savory dish made from shiitake mushrooms, soy sauce and Japanese cucumbers.

This scrumptious casserole made with cheddar cheese and horseradish will have you wondering how carrots could taste so good!

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

A savory and hearty stew made with okra, juicy tomatoes, corn and potatoes.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Simple lentil soup pureed with a full bunch of fresh cilantro and topped with yogurt. Six ingredients, one pot, and 50 minutes for a high-fiber, protein-rich bowl.

Cajun shrimp Creole simmered for hours in a homemade shrimp stock with fresh tomatoes, three peppers, thyme, basil, and the holy trinity. Even better made a day or two ahead.

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

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.

Broccoli and sweet potato soup with a creamy yam puree base, sauteed garlic, celery, and a hint of allspice. Topped with fresh watercress and just as good served chilled.