2,091 serve recipes

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Pudding in a Cloud serves chocolate pudding inside a fluffy whipped topping shell in individual dessert glasses. Three ingredients, no baking, kid-friendly and fun.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Watermelon salsa with fresh cilantro, red onion, and balsamic vinegar. Sweet, tangy, and refreshing, served straight from the watermelon shell for a stunning summer presentation.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.