780 serving recipes

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Strawberry pecan quick bread with fresh orange juice and zest. A tender, fruity loaf studded with berries and toasted nuts, served warm with cream cheese.

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.

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.

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.

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.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.