4,612 right recipes

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.

Moroccan orange and radish salad with peppery white radish, navel orange, and a touch of orange flower water. Fresh, peppery and bright with no cooking needed.

Chewy oatmeal cookies loaded with chopped dates, coconut, and walnuts or pecans. Brown sugar and orange juice add a caramel sweetness with bright citrus notes.

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Mom's banana loaf bakes ripe bananas, butter, and eggs into a tender, simple quick bread. Eight-ingredient family recipe, makes one large loaf or three small.

Cumin-rubbed chicken thighs wrapped in warm flour tortillas with a bright, fresh tomato-coriander salsa, creamy avocado, and a squeeze of lime. Ready in 30 minutes with bold Mexican flavors.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Lemon tuna pasta with garlic, capers, black olives, and butter in a bright lemon sauce. A pantry-friendly Mediterranean weeknight dinner ready in 25 minutes.

Fresh kiwi, strawberry and pineapple fruit salad tossed with honey and lemon juice. Bright, low-calorie 5-minute fruit salad for summer brunch or dessert.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Butter-seared chicken breasts topped with a fresh pineapple salsa packed with ginger, cilantro, roma tomatoes, and a squeeze of lemon. A bright, tropical 30-minute dinner the whole family will love.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.