40 red far recipes

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Curried chicken pasta salad with red grapes, pineapple chunks, and a creamy orange-curry dressing. A sweet-savory cold pasta dish that works for lunch, potlucks, or meal prep.

Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.

Cheesy enchilada casserole layered with seasoned ground beef, black beans, corn tortillas, and melted cheddar. A weeknight Tex-Mex bake topped with shredded lettuce, sour cream, and salsa.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Poached shredded chicken and cumin-spiced black beans with jalapeño, tomato, and cilantro wrapped in warm flour tortillas. Finished with lime juice and a cool yogurt drizzle.

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Spaghetti tossed in a beefy bacon-and-beer tomato sauce with sirloin, fire-roasted tomatoes, hot sauce, and Worcestershire, topped with sharp cheddar and crispy bacon bits. A 35-minute weeknight rodeo.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Baked Idaho potatoes topped with a creamy broccoli, mushroom, turkey ham, and Dijon mustard sauce made with yogurt instead of cream. A lighter loaded potato that's microwave-quick.