201 prlessed recipes

Vegan tempeh sausage patties seasoned two ways: classic breakfast sage-thyme-marjoram or Italian-style garlic-oregano-red pepper. Plant-based protein for breakfast or pizza toppings.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

Szechuan beef stew braises chunky beef chuck for two hours in a spiced soy sauce broth with red pepper flakes, fennel, cloves, and ginger until fork-tender. A warming, deeply savory one-pot dinner for six.

Fresh spinach tossed with diced hard-boiled eggs in a tarragon vinegar and olive oil dressing with garlic. A crisp, no-fuss New England salad that comes together in minutes.

Beef and Cheese Log: a vintage cocktail party cheese log with sharp cheddar, cream cheese, dried beef, and a pecan crust. Sliced thin onto crackers. Make-ahead party staple.

Beans for burritos slow-cooks pink beans with onion, garlic, and chili powder in the crockpot, then mashes with green chiles and salsa for the perfect refried-style burrito filling.

Low-fat curried egg salad for one stretches a single hard-boiled egg with cottage cheese and a touch of light mayo. Curry powder adds warmth, ready in 10 minutes.

Grandma's spanakopita (Greek spinach pie) layered between buttered phyllo sheets and filled with feta, cottage cheese, eggs, and spinach. The classic Greek meze cut into diamond squares.

Beefy Salisbury steak patties season ground chuck with yellow and green onion, garlic, paprika, and parsley, then grill over wood or charcoal. Simple, juicy, no breadcrumbs.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.