3,475 red fred recipes

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Classic French ratatouille with eggplant, zucchini, peppers, tomatoes and fresh herbs. A vegan Provençal stew that freezes beautifully in meal-sized portions.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Penne pasta tossed with leftover cooked turkey, broccoli florets and a quick garlicky tomato sauce kicked up with chili flakes. A leftover-turkey weeknight dinner ready in 45 minutes.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Roasted vegetable soup with garlic blends caramelized eggplant, onions, peppers, tomatoes and roasted garlic into a velvety pureed base, finished with diced vegetables for texture. Vegetarian and full of smoky depth.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.