4,765 slice recipes

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!

Light, low-calorie Chinese soup with seven vegetables, tofu, and ginger-garlic infused chicken broth. Napa cabbage, snow peas, mushrooms, and bamboo shoots in a clean, warming bowl.

Quick easy and tasty guacamole. Roasted garlic goes very well with the creamy avocado, cilantro and lime juice add the refreshing taste. The toppings give the already-delicious guacamole extra goodness.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.

Add some new vegetables to your salad with simple and scrumptious recipe that will help your kids learn to enjoy their greens!

Something quick, easy and tasty is always great for a busy week-night meal. This pasta with mushroom pea marinara sauce can be done within 20 minutes. It's loaded with yumminess and it's good for you.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Freezer pickles preserve cucumbers, celery, bell peppers, cauliflower, and carrots in a sweet vinegar brine. No-cook, no-can pickling method that yields ready-to-eat sweet pickled vegetables. Makes 8 quarts.

Muggine in bianco: Italian-Jewish cold poached bass set in its own natural aspic, unmolded and decorated to look like a whole fish with mayonnaise and lemon. A classic Shabbat showpiece.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Sweet watermelon rind preserves made with a lime water soak, lemon, and ginger in a simple sugar syrup. A two-day heritage canning project that transforms scraps into glistening jars of gold.

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.