10,000 saure recipes

Chili cilantro dressing with green chilies, fresh cilantro, lime juice, garlic, and honey. A bright, spicy blender dressing ready in 10 minutes for salads, tacos, or grain bowls.

Light minestrone soup with potatoes, zucchini, green beans, and broken spaghetti in a tomato-basil broth. Made entirely in the microwave for an easy low-calorie dinner.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

Red Devil rub with whole-grain Dijon mustard, fresh basil, cayenne, and olive oil. A sharp, herby wet rub for grilled chicken, fish, or barbecue. Five ingredients, bold heat.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

A delicious side dish made with moong dal, green lentils and green chili peppers.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

30-minute pork chop dinner with yellow rice, salsa-style tomatoes, and fresh cilantro. A five-ingredient weeknight meal ready before takeout would arrive.

This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that's low-fat and loaded with bold flavor.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.