617 seca recipes

Explore your tastebuds with this succulent dish that will have you scooping out a second helping!

Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.

Protein-rich spaghetti sauce thickened with chickpea flour instead of meat. Mushrooms, garlic, and Italian herbs in a hearty tomato base that's naturally vegan.

Whole wheat surprise breakfast puffers with a hidden orange marmalade center, spiced with cinnamon and nutmeg, sweetened with honey. Bakery-style breakfast muffins ready in 45 minutes.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Quick pasta with fresh garden vegetables, herbs and shaved cheese. Simple 15-minute Italian-style penne dinner showcasing summer produce.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.

Baked garlic cheese grits with sharp cheddar, fresh garlic, and a kiss of cayenne. A classic Southern brunch or side dish casserole that bakes up creamy inside with a golden burnished crust on top.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Light and fast, this is great for surprise guests.