4,849 sized recipes

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

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Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Fresh spinach salad tosses tender baby spinach with a Caesar dressing thinned by cottage cheese for a creamy, lightened-up dressing. Three-ingredient salad ready in minutes.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Cheesy pea soup: sweet green peas blended with onion and fresh mozzarella into a creamy, vibrant soup, no cream needed. A vegetarian bowl from just four ingredients in 30 minutes.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Creamy bacon pasta carbonara tosses hot pasta with crispy bacon, garlic, beaten eggs, Parmesan, and a splash of milk for a silky no-cream sauce. The eggs cook into a glossy coating from residual heat alone.

Creamed broccoli with parmesan blanches florets and stems, then mashes them into a nutmeg-spiked cream reduction. A rustic vegetable side that reads like a dressed-up purée.

Tuna apple salad mixes flaked tuna with crisp red apple chunks, celery, lettuce, and a creamy Thousand Island dressing. A sweet-savory lunch ready in 15 minutes.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

Herb sauce is very nice, with the green beans, they taste very great!