3,475 red fred recipes

Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Vegetarian sloppy joes made with chopped soybeans in a tangy ketchup sauce with chili powder, vinegar, and dry mustard. A protein-packed meatless sandwich ready in 15 minutes.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Steamed sui mai pork dumplings with dried mushrooms, bamboo shoots, and sesame oil wrapped in wonton skins. This classic dim sum recipe makes 30 bite-sized dumplings that rival your favorite Chinese restaurant.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.