161 red yellow recipes

Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Moroccan potato, pepper, and tomato casserole tossed in a vibrant morocca chermoula of garlic, paprika, cumin, cayenne, cilantro, and parsley. A bold vegetarian main or side.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.

Chilled tomato salsa over hot angel hair pasta with red and yellow peppers, basil, garlic, and a hit of romano. Italian summer technique that needs zero cooking for the sauce. Ready in 20 minutes.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

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