8,721 sald recipes

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Crisp romaine and baby spinach salad dressed in a creamy oil-free rouille made from toasted hazelnuts, pimientos, and white balsamic vinegar. Light, vibrant, and ready in 25 minutes.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Yogurt Herb Bread: a soft yeasted loaf with plain yogurt for tang and a blend of dill, chives, oregano, thyme, and basil baked into the crumb. Makes two 8-inch loaves.

Pan-seared pork chops braised in a maple syrup and fresh pear sauce with ginger. A sweet-savory one-skillet dinner that comes together in 45 minutes.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.