8,881 sante recipes

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Spiced TVP taco filling simmered with tomatoes, cumin, chili powder, and herbs. A high-protein, plant-based meat substitute for tacos, wraps, and burritos in under 45 minutes.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

English toasting bread made in a bread machine with bread flour, milk, cornmeal, and a touch of baking soda. A soft, slightly tangy white loaf that crisps beautifully when toasted.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Pink maraschino cherry layer cake with cherry juice in the batter, chopped nuts, and fluffy 7-minute icing. A retro party cake with a pretty blush color and sweet cherry flavor throughout.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Old-fashioned homemade apple pie with a flaky oil crust, McIntosh apples spiced with cinnamon, allspice, and nutmeg, and a hot vanilla glaze brushed over while the pie is still warm. The glaze is what sets this version apart.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

Chocolate angel food cake hollowed out and filled with orange sherbet. A frozen dessert that pairs airy cocoa sponge with tangy citrus ice. Fat-free cake, too.