740 shelf recipes

Fresh pear and apple pie with brown sugar, cinnamon, nutmeg, and lime juice in a double-crust pastry. A fall fruit pie that blends the soft sweetness of pears with tart, firm apples.

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.

Frozen mint cream pie with melted marshmallows, creme de menthe, and whipped cream in a chocolate cookie crust. No-bake, make-ahead, and topped with grated chocolate.

Spinach calzones with blue cheese, sliced mushrooms, Vidalia onion, and garlic on refrigerated pizza dough. A 22-minute vegetarian dinner that folds into four golden personal pockets.

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Fresh strawberry pie with a pureed berry glaze thickened with tapioca, poured over whole berries in a flaky pie shell. No-bake filling, no gelatin, just real fruit.

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.

A silky peanut butter custard pie made with egg yolks, milk, and cornstarch, poured into a baked pie shell and chilled. Old-fashioned Southern comfort in every creamy, nutty bite.

Maple ice cream pie with vanilla ice cream swirled with dark amber maple syrup in a pie shell. A no-bake frozen dessert topped with whipped cream and walnuts.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Creamy warm peach pie, perfect during summer peach season.