10,000 saure recipes

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Vegetarian sweet onion fajitas loaded with Vidalia onions, new potatoes, roma tomatoes, and carrots simmered in white wine with jalapeño and cilantro. Rolled up with Monterey Jack and yogurt in warm flour tortillas.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Lentil and rice one-pot dinner with carrots, garlic, and basil. A budget-friendly vegan meal that simmers in a single pot, no draining or sauteing required. High in fiber and plant protein.

Spicy black beans and tomatoes simmer into a quick vegan skillet dinner. Garlic, the kick of red pepper flakes and fresh cilantro over rice, ready in about 15 minutes and naturally low-fat.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.