652 right recipes

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Crunchy Southeast Asian cabbage salad with a tangy soy-vinegar dressing, fresh chiles, garlic, cucumber, and roasted peanuts. A bright, no-cook side ready in 10 minutes.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.