993 right recipes

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Bread machine poppy seed lemon bread bakes hands-off with bread flour, fresh lemon zest, and crunchy poppy seeds. Bright, citrusy yeast loaf with no kneading required.

Buttery lemon anise biscotti: twice-baked Italian cookies flavored with bright lemon zest and warm anise. Crisp, dry, and made for dipping in coffee or sweet wine.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

Fruity Jello cookies made with a cookie press, using flavored gelatin for bright color and fruity flavor. A buttery spritz-style cookie in any flavor you choose.

Hot and sour shrimp stir-fry tosses sherry-and-ginger marinated shrimp with red bell pepper and scallions, then spoons over wilted watercress and crowns with toasted walnuts. Bright Asian-fusion supper.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Haitian French toast soaked in fresh orange juice, cream, and warm spices, then pan-fried until deeply golden. Caribbean brunch with bright citrus depth.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Fruity and creamy. Italian spaghetti with lemon, olive oil with a touch of basil. Bright, lemony flavors.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Georgia peach conserve slow-simmered with orange, lemon, raisins, and chopped pecans. A Southern fruit preserve with citrus brightness and nutty crunch, sealed in sterilized jars.

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Italian-style pot roast is a beef chuck braised for three hours with soffritto, tomato paste, red wine, and Italian herbs. Sliced beef plus pasta sauce over spaghetti, feeds eight.