1,701 perle recipes

Homemade maple cherry syrup with brown sugar, honey, fresh orange and lemon juice, cinnamon, and tart dried cherries. A rich, fruity topping for pancakes and waffles.

Zucchini and tomatoes simmered with garlic, basil and a savory onion soup mix into a quick stovetop side. A vegan way to use up summer squash, ready in about 30 minutes and microwaveable too.

Halloween hairball salad: walnut-sized balls of mashed avocado and alfalfa sprouts rolled up and perched on grated carrots, finished with Italian dressing. Kid-friendly ghoulish fun.

Double chocolate zucchini bread with melted unsweetened chocolate, chocolate chips, chopped nuts, and cinnamon. Moist, rich, and the best way to sneak vegetables into dessert.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

If you love pork chops then you will adore this hearty variation that will have you licking your chops and maybe even your bowl!

Yam bake a la orange: sliced yams layered with fresh orange, dried figs, and walnuts, drizzled with honey and orange-zest butter. A bright, naturally sweet holiday side without marshmallows.

Two-ingredient garlic cucumber relish pulsed in a food processor and drained through a coffee filter. A fresh, low-calorie condiment for grilled meats, sandwiches, and fish.

A vibrant no-cook fruit compote combining pineapple, banana, strawberries, kiwi, and crisp jicama, drizzled with a splash of liqueur. Naturally sweet, diabetic-friendly, and ready in 10 minutes flat.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Fresh fruit smoothie with apples, apricots, banana, and yogurt blended with honey for a quick healthy breakfast or snack ready in 5 minutes.