214 plu recipes

Linguine with roasted garlic, fresh tomatoes, jalapeno, and anchovy paste tossed with Parmesan, oregano, and lemon juice. Bold, punchy, and not shy about flavor.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Golden flour-dredged chicken breast simmered in Italian plum tomatoes with mushrooms, peppers, onion, and oregano in an electric skillet. Served over spaghetti, this one-pan cacciatore is a reader favourite.

Neapolitan spaghetti alla pummarola with plum tomatoes, fresh basil, garlic, and a splash of red wine. Authentic Southern Italian comfort food ready in 45 minutes.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

Chicken pieces poached in a seasoned broth, then baked in a robust tomato sauce loaded with green chiles and garlic. A two-step method that keeps the meat juicy while building deep, layered Mexican flavors. Feeds 8 to 10.

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.