752 plu recipes

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Spicy turkey chili spiked with Worcestershire, vinegar, cinnamon and allspice. A lean Cincinnati-style chili for two ready in 45 minutes, freezer-friendly.

Ragout of Kidney Beans in Smoked Pepper and Tomato Fondue recipe

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Quick taco salad with lean ground beef, bell peppers, and salsa over romaine lettuce with roma tomatoes, cheddar, crushed tortilla chips, and green onions. A 20-minute weeknight Tex-Mex dinner.

Porterhouse steak grilled with a hoisin barbecue sauce that mashes up Chinese pantry staples with classic BBQ flavors, hoisin, soy, and rice vinegar meet ketchup, ancho chili, and Worcestershire.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Best red snapper Veracruz bakes flaky pan-seared snapper under a tangy tomato sauce loaded with green olives, capers, peppers and a whisper of cinnamon. The classic coastal Mexican pescado a la Veracruzana.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.