1,669 red fred recipes

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

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.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

Fiery Italian spaghetti with garlic, crushed red pepper, fresh tomatoes, and Parmesan. A spicy twist on aglio e olio that's on the table in 40 minutes with just a handful of ingredients.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Try this blend of the sweetness of the salmon, richness of black beans and the zestiness of the topping for a taste treat.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.