652 right recipes

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.

A sweet-tart canning salsa blending fresh tomatillos with Granny Smith apples, jalapenos, and cilantro. Simmered and water-bath processed for pantry-ready jars. Makes 5 half-pints of bright, fruity heat you'll want to gift.

Stovetop chili mac with browned sirloin, jalapeños, Vidalia onions, and a cumin-chili spice blend simmered in beef broth and tomatoes. Toss with elbow macaroni and melted cheddar for a one-pot dinner that serves eight.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Steamed eggplant and green pepper marinated in a garlic-oregano vinaigrette, then tossed with chunk tuna, fresh tomato, and crumbled feta over crisp greens. A bright, Mediterranean-style Tunisian salad that's hearty enough for a main course.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.