386 red peg recipes

Fresh salmon stir-fried with crisp vegetables in a savory Asian sauce that comes together in minutes. Healthy weeknight dinner that delivers bold flavors and vibrant colors without the typical stir-fry heaviness.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Light sesame chicken salad with rice, snow peas, cucumber, and red pepper tossed in a soy-sesame dressing. No cooking required, just toss and serve for a fresh, filling meal.

Stir-fried chicken and chow mein noodles with mushrooms, snow peas, carrots, and ginger in a savory soy-oyster sauce, topped with crunchy peanuts. Ready in 25 minutes.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Beefy Italian minestrone soup builds a full-bodied broth from chuck roast simmered with vegetables, then loads it with kidney beans, macaroni, bacon, zucchini, and a quirky splash of cola for caramel depth. Sunday simmer at its best.

Macaroni, tuna salad suitable for main or sid dish

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Chinese-style hot and sour chicken soup with snow peas, bell pepper, bamboo shoots and firm tofu in a soy-vinegar-white-pepper broth. Finished with cornstarch thickening and silky egg ribbons.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.