10,000 sali recipes

Roasted red bell pepper soup blended velvety smooth with cream, Creole seasoning, cumin, and a squeeze of lemon. Ready in 20 minutes with corn and tortilla strips on top.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

Quick and easy turkey chili with kidney beans, crushed tomatoes, bell peppers and Worcestershire sauce. A lighter, leaner chili that's ready in one hour from start to bowl.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

This is my favorite pumpkin pie recipe! I found it years ago, and recently lost it in a move. I was joyous to find it again! I encourage everyone to use fresh pumpkin, just cut into large chunks, steam, then scoop out of peel, easy!

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Grilled Italian sausage and pepper sandwiches, the Fenway Park street-food classic. Sausages are par-boiled then grilled crispy and piled into toasted sub rolls with sweet sauteed peppers and onions.

The first time I tried this version of the recipe, I ate it for all three meals. LOVED it! If you have leftovers, toss in a can of tomatoes, a can of white beans, and whatever veggies you have in the fridge, and make yourself a tasty soup.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Chocolate chip zucchini bread that bakes up impossibly moist, studded with semisweet chips, toasted pecans, and a whisper of cinnamon, nutmeg, and citrus zest. A sneaky-good way to use up summer zucchini.

Cute Easter egg cookies are tender cut-out cookies shaped with an egg cutter and decorated with smooth pastel icing. A fun Easter baking project for kids, made lighter with a sugar substitute in the dough.

Butternut squash and apple soup blends Granny Smith with rosemary and marjoram, thickened naturally with bread cubes and finished with an egg yolk and cream liaison. Pure autumn in a bowl.

Creamy and tasty peanut sauce can be used in most of your Asian noodle and recipes. Using it as a dip or spread when you prepare wraps is also absolutely delightful.

Classic cowgirl cookies: hearty oatmeal chocolate chip cookies with rolled oats, brown sugar, and semi-sweet chocolate chips. Big-batch recipe makes 4 dozen.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

You can decorate this easy tart to look so elegant, your guests will be impressed.