3,475 red fred recipes

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Grilled fruit kabobs brushed with maple syrup, brown sugar, cinnamon, bitters, and red pepper flakes. Sweet, smoky, and spicy summer dessert ready in 30 minutes.

Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.

Red new potatoes tossed with teriyaki sauce, butter, Italian seasoning and a kick of red pepper, then microwaved until tender. A savory, fuss-free side dish ready in under 40 minutes.

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

Let the aroma of this tantalizing dish fill your kitchen by using this easy to follow crockpot recipe.

Spiced zucchini and peas simmered in tomato sauce with turmeric, cumin, and cayenne. A quick Indian-inspired vegetarian side dish ready in 30 minutes.

British Indian Restaurant style mild curry base with ghee, garlic, curry paste, and curry gravy. The fast home cook's foundation for making takeaway-style curries in 15 minutes.

Spinach pasta with red peppers tosses wide spinach noodles in a garlic-heavy sauce of sauteed capers, basil, rosemary, and sweet red peppers. Light, vibrant, and oil-free.

Vegetable curry with potatoes and tomatoes cooked in ghee with whole cumin, coriander, garam masala, and fresh ginger. A warming vegetarian one-pot dinner served over rice.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.