1,006 serving recipes

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Beer-marinated shrimp with garlic, chives, and parsley, soaked overnight then broiled in minutes. Served on shredded lettuce with green onions for a light, flavorful appetizer.

Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Tuna cheese salad with cubed cheddar, sweet gherkins, celery, and light mayonnaise. A protein-packed cold salad served on crisp lettuce with colorful pepper strips.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.