2,454 peen peen recipes

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Red grapes with a creamy banana-yogurt sauce spiked with rum, served in wine glasses with mint or pistachios. A healthy, elegant no-cook dessert in 10 minutes.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.

Fruit yogurt smoothie with frozen banana, pineapple, peaches, and nonfat vanilla yogurt. A thick, creamy low-fat breakfast drink with no added sugar.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

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.

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.

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.

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.

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.

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.

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.