2,015 sheet recipes

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Two layers of chocolate-mint cheesecake on a crushed Thin Mint cookie crust, finished with peppermint chocolate ganache. Girl Scout cookie season just became a year-round affair.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Homemade chili sauce for canning made from 25 fresh tomatoes, red peppers, onions, and apple cider vinegar with allspice and brown sugar. A tangy-sweet condiment for preserving summer's harvest.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Ratatouille casserole with layers of pre-roasted eggplant, zucchini, yellow squash, tomatoes, and sauteed peppers baked with fresh herbs. A light, Provencal-style vegetable bake.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.