8,685 sante recipes

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

Sharp cheddar cheese bread with dry mustard, Worcestershire sauce, and black pepper, made effortlessly in a bread machine. A savory loaf that turns sandwiches and toast into something special.

A Star Trek spin on classic tabbouleh: fluffy bulgur (aka quadrotriticale) tossed with cucumber, tomatoes, green onions, fresh parsley, mint, lemon juice, and olive oil. Boldly go where no grain salad has gone before.

Nell Carter's knockout chicken smothered in sauteed mushrooms, tomatoes, red and yellow onion, scallions, and garlic, finished with Parmesan cheese. A one-pan comfort dish with big, bold flavors.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.